Cloudy Bay wild surf clams are a native shellfish to NZ’s pristine coastal waters. They exist in the turbulent surf zone, rich in food, up to 10 metres under the sea bed. This environment ensures the shellfish develop an outstanding quality and taste profile.
Cloudy Bay can found in Marlborough. It's located at the north-eastern tip of the South Island in New Zealand. There is an extensive network of coastal waterways, peninsulas and islands, making up the coasts stunning water landscape. A picturesque location filled with rich life means that the region produces some of the best surf clams in existence.
Cloudy Bay has successfully undergone both their fishery and chain of custody audits and now carry ‘Friend of the Sea’, an international sustainability seal of approval, for our surf clams - nice!
Our Cloudy Bay Clams come in a 1kg pack, they've been cleaned and blanched so they're ready to go. Just shuck them open, and they're ready to eat! Here are 3 of Cloudy Bay Clams favourite dressings to serve them with. We think the Tua Tua or the Diamond Shell is best for these.
The Diamond Shell is characterised by its sweet, fresh sea spray aroma and clean ‘wild ocean’ flavour.
The Tua Tua exhibits a delicate, sweet aroma of fresh kelp and toasted nori. The flavour of the clam is lightly oceanic with clean citrus notes. It has a range of savoury characteristics, reminiscent of lightly smoked fish and Japanese soy.
100ml Chardonnay vinegar
Pinch of sugar
Finely dice the shallot and mix with the vinegar then add a pinch of sugar to balance. Drizzle over freshly shucked clams.
SOY & GINGER
50ml Soy sauce
5ml Sesame oil
1 Lime, juiced
Knob ginger, grated
Drizzle of oil, peanut or olive oil
Chili, finely chopped - optional Chopped coriander
Mix the soy, sesame oil and lime together, then add the ginger, oil and chili of using and finish with the coriander. Drizzle over freshly shucked clams.
CUCUMBER & APPLE
1 Granny smith apple
1/2 Lime, juiced
1 Tbsp extra virgin olive oil
Finely diced cucumber and apple. Blend the cucumber, apple and lime in a food processor until juiced, strain the add the mint and very finely diced apple and cucumber for texture. Place a small teaspoon on top of freshly shucked clams.