• Farmed Meretrix meretrix (Asiatic hard clam) — catalog-locked species
• Whole in shell, frozen — intact clams, de-sanded and graded
• Raw frozen or pre-boiled (cooked-then-frozen) per buyer spec
• Supplied IQF (individual, free-flowing) or block-frozen per buyer spec
• Sweet, tender meat; plump, even sizing for foodservice and retail
• Farmed (aquaculture) supply — stable year-round volume, ASC/BAP-certifiable
• Shell-on format preserves freshness and yields fresh-cooked texture
• Shucked clam meat and half-shell formats available on request

• Steaming & soups: classic whole-clam steaming, clam broth and hot pot
• Stir-fry: quick-cooking bivalve for Asian stir-fry and noodle dishes
• Reprocessing: shucked into clam meat, half-shell or value-added lines
• Retail & foodservice: IQF whole clams in bags or foodservice packs

• ASC / BAP / GLOBALG.A.P. — applicable (white clam is farmed aquaculture; these are the relevant sustainability standards)
• MSC — NOT applicable (MSC is for wild-caught fisheries; this clam is farmed)
• HACCP / BRC / IFS / ISO 22000 — food-safety management systems for processing
• HALAL / KOSHER — available on request

Frozen at -18 °C or below. Typical shelf life 18–24 months under unbroken cold chain. Keep shells intact and frozen until use; thaw in refrigerator and cook thoroughly. Discard any clams whose shells do not open after cooking. Do not refreeze after thawing.

Q1. Is "white clam" one fixed species, and how do I avoid substitution? A. The trade name "white clam" covers more than one species. The catalog-locked species is Meretrix meretrix (Asiatic hard clam). The closely related Meretrix lyrata (Vietnamese white clam) is also sold under the same name and may be mixed into supply. Fix the Latin name Meretrix meretrix on the purchase order and invoice, and request species verification on the packing list, so you do not receive a cheaper or different-clam substitution.

Q2. What HS code applies to frozen whole-shell white clam? A. HS 0307.72 — "Clams, cockles and ark shells (families … Veneridae …), frozen." This 6-digit code covers frozen clams whether in shell or shucked, including Meretrix meretrix. Do not use 0307.31 (that is live/fresh/chilled mussels, a common misclassification) or 0307.79 (other molluscs). If the clams are cooked / prepared / preserved (e.g. pre-boiled-then-frozen or in sauce), the code shifts to Chapter 16 — 1605.58.

Q3. Is this clam farmed or wild, and which sustainability label applies? A. White clam (Meretrix meretrix) is farmed (aquaculture) — it is a traditional cultivated shellfish in China and across Asia. The relevant certifications are ASC / BAP / GLOBALG.A.P. (aquaculture standards). MSC does not apply because MSC is for wild-caught fisheries. State the certification you require (ASC/BAP/GLOBALG.A.P.) on the specification.

Q4. What is the difference between whole in shell, clam meat and half-shell? A. Whole in shell (this product) = intact frozen clams, cooked or processed later by the buyer. Clam meat = shucked, meat only. Half-shell = one shell retained with meat attached, ready to plate. Whole-in-shell is the most flexible base; request clam meat or half-shell formats if needed.

Q5. Raw-frozen or pre-boiled, and IQF or block — which do I choose? A. Raw-frozen whole-shell clams cook from raw and suit buyers who steam, soup or stir-fry in-house. Pre-boiled (cooked-then-frozen) clams only need reheating and suit ready-to-serve lines. IQF gives free-flowing individual clams (easy portioning, retail packs); block-frozen is cost-efficient for bulk foodservice. Both freeze types and both cook states are available — specify on the PO.