Specialty Dried Seafood
Dried Razor Clams
Sun-dried razor clam meat, length-graded and grit-checked
Dried
- Private-label packing
- Export documentation
Specialty Dried Seafood
Dried Clam Meat Supplier for Food Manufacturing and Foodservice
We supply dried clam meat to food manufacturers, sauce makers and Asian foodservice distributors, specified by species, size and an agreed grit-control standard.
- Surf clam and Manila clam meat, species confirmed
- Grit checked by bite test on rehydrated meat
- Whole grades for kitchens, broken grades for factories
- Moisture, salt and color recorded for every lot
- Suited to soups, congee and XO-style condiments
Product Specifications
Indicative; confirmed per lot on each quotation.
- Origin
- Mainly coastal China, for example Shandong, Liaoning, Jiangsu and Fujian, with smaller volumes from Korea and South-East Asia; harvest area declared per lot.
- Grade / Size
- Whole meat graded by count per kilogram or size band; small and broken grades supplied for manufacturing and soup bases.
- Form & Processing
- Purged, cooked, shucked, washed and sun- or oven-dried, then sieved to remove loose sand and shell before packing.
- Storage
- Clam meat can sit sealed in a dry, cool place for short periods; beyond about three months, chilled storage at 0–5 °C slows color change and stale, rancid notes.
- MOQ
- From 200 kg for broken manufacturing grades and 50 kg for whole foodservice grades.
- Lead Time
- Usually 3–5 weeks, depending on harvest timing and any additional sieving needed to meet grit limits.
Product overview
Dried clam meat is a quiet workhorse of Asian cooking. It brings a sweet, briny depth to soups, congee and braised vegetables, and it is a common ingredient in XO-style condiments, seasoning bases and noodle toppings made by food manufacturers. The product is the shucked meat of cooked clams, dried until firm and shelf-stable, and it is sold whole or as broken pieces depending on the end use.
Supply draws on several bivalve groups. Surf clams of the Mactra genus are widely used for larger, meatier pieces; Manila clam (Ruditapes philippinarum) gives smaller, more delicate meat; and hard clams of the Meretrix genus are processed in some regions. Most product comes from coastal China, with Korea and South-East Asia supplying smaller volumes, and the species and harvest area are confirmed on each offer.
Grit is the defining quality issue, because a single sandy piece can spoil a bowl of soup or a jar of sauce. Good processors purge live clams in clean seawater before cooking, wash the meat after shucking and sieve the dried product to remove loose sand and shell. We inspect each lot by bite-testing rehydrated pieces as well as visually, and lots with detectable grit in the meat are rejected. Moisture, salt, color (pale cream to golden), odor and shell fragments are recorded too.
Manufacturers usually specify a broken or small grade with tight grit and moisture limits, while restaurants and retailers prefer whole, evenly sized meat. Mollusc allergen rules in the EU and UK apply to clam meat, and manufacturers need to carry that declaration through to finished-product labels. Buyers developing a seafood condiment often combine clam meat with dried shrimp and dried scallops.
Specification sheet
Dried Clams: full specification
Indicative values. Final specifications are confirmed per lot on the quotation and certificate of analysis.
| Species | Mactra spp., Ruditapes philippinarum, Meretrix spp.; declared per lot |
|---|---|
| Harvest area | Coastal region and FAO area declared per lot |
| Grade / size | Count per kg or size band; whole, small and broken grades |
| Processing | Purged, cooked, shucked, washed, dried and sieved |
| Grit / sand | Bite-tested after rehydration; lots with detectable grit rejected |
| Moisture | Typically below 20%, confirmed per lot |
| Allergen | Mollusc |
| Shelf life | Typically 12 months sealed; quality holds longer when chilled |
| Packing | 10–20 kg cartons; 1 kg vacuum packs; 200–400 g retail bags |
| Documents | Invoice, packing list, certificate of origin, species and harvest-area statement; health certificate where applicable |
| Minimum order | From 200 kg for broken manufacturing grades and 50 kg for whole foodservice grades. |
| Lead time | Usually 3–5 weeks, depending on harvest timing and any additional sieving needed to meet grit limits. |
FAQ
Dried Clams: questions from buyers
How do you control grit and sand in dried clams?
Control starts before cooking, with live clams purged in clean seawater so they expel sand. After shucking, the meat is washed and the dried product is sieved. Our lot check soaks and bite-tests pieces drawn from across the carton, because visual inspection alone misses sand trapped inside the meat. Failed lots are reworked or rejected, never blended into passing stock.
Which clam grade suits sauce and condiment production?
Small or broken grades are the usual choice: the meat is chopped or minced in production, so appearance matters less than flavor, grit control and consistent moisture. We can draw up a raw-material specification with your QA team covering size, moisture, salt and foreign-matter limits, and keep it fixed across repeat orders so your recipe performs the same each batch.
What is the difference between surf clam and Manila clam meat?
In general, surf clam meat is larger and firmer with a pronounced sweet, briny flavor, which suits soups and sauces where the clam must hold its own. Manila clam meat is smaller and more tender, making it a good fit for congee, steamed egg and retail packs where presentation counts. Character varies by origin, so comparing both side by side is worthwhile.
Can I evaluate dried clams before committing to a full order?
Yes. We share photographs of the actual lot before shipment, and a small trial order lets you test the grade if you are still choosing between species. Mention your intended application in the request, as it helps us decide between surf clam and Manila clam meat. Request a quote to get started.
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Buyer guides
Species Profiles7 min read
Clams by Species: Manila Clams, Hard Clams, Quahogs and Relatives
A field guide to the clams that matter in trade, from the Manila clam farmed on Asian mudflats to the quahog of New England, with the names, shells and dishes that set each one apart.
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Import & Compliance7 min read
What Importers Need to Know Before Ordering Dried Seafood
The market-access, species, documentation, classification and commercial checks an importer should complete before placing a first order for dried seafood.
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Surf Clams and Hokkigai: The Arctic and Atlantic Species Explained
Two very different products share the name surf clam: the red-tipped Arctic clam sliced for sushi and the big Atlantic clam cut into strips and chowder meat. Here is how they, and their Japanese cousin, differ.
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Request a quote
Request a quote for dried clams
Share your target grade, packing, volume and destination. We confirm availability, documentation for your market and a formal quotation, usually within one business day.
- Grade, size or count required
- Packing format and labeling language
- Estimated volume and order frequency
- Destination port or airport and Incoterm
- Reference: Dried Clams