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Whole Shell Clam (Paphia undulata) | Frozen Yellow Clam Shell-On | IQF/Boiled —

Whole Shell Clam — Paphia undulata (波纹巴非蛤)

Whole Shell Clam is a frozen whole, shell-on clam of the species Paphia undulata (undulate venus clam / yellow clam). Harvested live, purged of sand, washed, size-graded, and frozen with the shell intact — supplied raw or pre-boiled, by IQF (individual, free-flowing pieces) or BQF (glazed block / vacuum pack).

Recognizable by its glossy, wavy brown-net shell pattern, Paphia undulata has sweet, tender, lean meat. Because it is frozen in the shell, it plates beautifully and holds its natural juices — a favorite for stir-fries, hot-pot, steamed and baked dishes, and half-shell presentations across Asian foodservice and retail.

What Is Paphia undulata?

Paphia undulata is a bivalve mollusc of the venus clam family (Veneridae), commonly called yellow clam, undulate venus, oil clam (油蛤), or flower clam (花甲贝). It is native to the coastal waters of South China (Fujian, Guangdong, Guangxi, Hainan), Vietnam, Japan, the Philippines and the Gulf of Thailand. It buries in sandy-mud seabeds, grows fast, and is both wild-caught and farmed — making it a stable, cost-effective clam for high-volume export.

This product is the whole animal in its shell — not shelled meat and not half-shell. Whole shell-on retains texture, presentation value, and natural sweetness.

Key Features

Whole & shell-on — the entire clam frozen in its intact shell, not shucked meat

Single species — Paphia undulata — consistent size, colour and flavour lot to lot

De-sanded (purged) — live-held and purged before freezing so it cooks clean

Raw or pre-boiled — raw shell-on, or boiled shell-on (ready to reheat) per spec

Flexible freeze — IQF (free-flowing) or BQF glazed block / vacuum pack

Long shelf life — 24 months frozen (unopened, −18 °C or below)

Applications

Stir-fried clams (garlic, chilli, black-bean, Thai basil)

Hot-pot / shabu-shabu and clam soups

Steamed and baked shell-on presentations; seafood platters

Component for retail seafood mixes and foodservice clam dishes

Certifications & Packaging

Certifications: HACCP, BRC, HALAL, ISO 22000; FDA registration available on request. ASC available on request for farmed origin; MSC available on request for wild-caught origin — matched to the actual source, not a blanket claim.

Packaging: 1 kg PE bag × 10 / carton; retail rider bag (1 kg / 2 kg); bulk 5 / 10 kg PE bag or carton; boiled shell-on also offered vacuum-packed. Poly-lined, reefer-export ready.

Allergen note: Mollusc (bivalve) only. If processed on a line shared with crustaceans/fish/other molluscs, a cross-contact advisory is added per site HACCP.

Storage & Thawing

Store at −18 °C or below.

Thaw under refrigeration (8–12 h) or in cold water (~30 min); drain before cooking.

Cook thoroughly; discard any clams whose shells do not open after cooking. Avoid repeated thawing.

FAQ

A. Procurement / Trade

A1. What is the MOQ and lead time? MOQ is typically 1 × 20'FCL (~10–12 MT) or 1 × 40'FCL (~20–24 MT). Lead time ~20–30 days after order confirmation, subject to size grade, raw/boiled spec, and seasonal supply.

A2. Can you customize size, raw/boiled, glaze and pack? Yes. Size grade (pcs/kg), raw vs pre-boiled, glaze % (10–30% or net weight), and pack format (retail bag, bulk carton, vacuum) are all customizable to spec.

A3. What incoterms and payment terms do you offer? Common incoterms are FOB / CFR / CIF. Payment is typically T/T (30% deposit, 70% against B/L copy) or confirmed L/C at sight for new accounts.

B. Documents / Compliance

B1. What documents accompany each shipment? Commercial Invoice, Packing List, Bill of Lading, Health Certificate, Certificate of Analysis (COA), HALAL (if applicable), Certificate of Origin, and harvest/aquaculture records. EU-bound cargo requires an EU shellfish health certificate where applicable.

B2. Is HALAL certification available? Yes — HALAL is available from a recognized certifying body, matched to the destination market. Confirm at order time.

B3. How do you handle traceability and shellfish food-safety compliance? We provide lot/trace codes, harvest-area and processing records, and sanitary certification, with pre-shipment document reconciliation. As a filter-feeding bivalve, Paphia undulata is managed against biotoxin (HAB) closures — we supply approved harvest-area and sanitary controls to protect buyers.

C. Specs / Logistics

C1. What sizes are supplied? By count per kg (whole shell-on): 60–80, 80–100, 100–120, 120–140 pcs/kg (also seen 120–180 pcs/kg in trade). Sizing is agreed per contract; other grades available on request.

C2. What glaze and net weight apply? Whole shell-on is typically 10–30% glaze (or customized); net weight is declared per pack and glaze % printed on the label. Boiled vacuum packs are supplied at declared net weight.

C3. What packaging and shelf life apply? 1 kg PE bag × 10 / carton; retail rider bag (1 / 2 kg); bulk 5 / 10 kg bag or carton; vacuum for boiled. Shelf life 24 months at −18 °C (unopened). HS code: 0307.71 (frozen clams, in shell).

D. Technical Clarification

D1. Is this whole shell-on, shell meat, or half-shell? This SKU is the whole clam, shell-on — the entire animal frozen in its intact shell. Shelled meat (with/without shell) and half-shell are separate SKUs we can also supply; specify the form at order time.

D2. Is it raw or pre-cooked, and de-sanded? Both raw shell-on and pre-boiled shell-on are available. In either case the clams are live-held and purged of sand before freezing, so they cook clean. Boiled shell-on only needs reheating.

D3. Wild or farmed, and which sustainability certification applies? Paphia undulata is both wild-caught and farmed. Farmed origin supports ASC on request; wild origin supports MSC on request. HACCP/BRC/HALAL/ISO 22000 are standard regardless — we match the certificate to the actual source.