Clams + PEI Mussels - Choose Your Own
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaThis pack includes locally-caught clams along with small, clean PEI mussels! The specific varieties included are fishmonger’s choice.
Since its founding in 1986 as a humble mom-and-pop seafood market in Downtown New York just a few blocks from the Fulton Fish Market, Aqua Best has become one of the city’s top sources for some of the highest-quality seafood on earth, beloved by many of its leading chefs and served at world-class restaurants including Le Bernardin, COTE, and Cervo’s.. Aqua Best cuts out the middleman by working directly with local fishermen and contracting boats in order to make sure that all of the seafood they sell is the freshest, highest-quality available, and they control the entire process from boat to market. Seafood doesn’t get any better than this – and it’s shipping nationwide!
This package serves 4-6 people and includes
- Clams, your choice
- Approx 24-56 clams depending on selection
- 1 lb. Manila Clams (approx. 26-28 pcs.)
- 1 lb. Cockle Clams (approx. 16-18 pcs.)
- PEI Mussels (2 lbs.)
- Approx. 40-60 pcs.
- Choose to add on merch!
Clam Options Include
- Cherrystone Clams – Cherrystone Clams are a medium to large size hard clams. These full and juicy clams can be served both raw or cooked. They are best eaten steamed with butter or used for the traditional New England Clam Chowder.
- Top Neck Clams – A top neck clam is a medium-sized, hard-shelled clam known for its sweet, briny flavor and tender texture.
- Little Neck Clams – Perfect sized clams that are sweet and clean. These clams are the epitome of what a raw clam should taste like. Can’t eat raw clams? A good alternative is to bake them. Perfect for a clams casino!
- Manilla Clams – Sustainably grown in the Pacific Northwest. These little clams are a bit smaller than the Littlenecks. Chefs have been using these clams because of the mild sweet taste of the clams while serving a hint of the ocean even while its cooked. Rule of thumb for this clam is, “once the clam shell opens, its ready for eating”.
- Cockle Clams – Don’t let this little clam fool you! Its juicy, sweet meat is a fan favorite to pasta dishes everywhere.
Add On Options Include
- Oyster Knife
- Clam Knife
- Clams + Mussels ship fresh with ice packs, may thaw in transit.
- Keep refrigerated, enjoy within same day of arrival.
To Serve
Clams – Boil Method
- Use a brush or sponge to scrub the outside of the shell before cooking.
- Place clams in a pot and cover with water.
- Bring the water to a boil and cook the clams until they open (about 5 minutes).
- Any clams that don’t open should be discarded.
- Once boiled, drain the clams.
Clams – Baking Method
- Use a brush or sponge to scrub the outside of the shell before cooking.
- Preheat oven to 350°F (175°C).
- Line baking sheet with foil to prevent sticking and for easy cleanup.
- Discard the empty half of the shells.
- Stuff the clams by add the breadcrumb mixture (with any additional ingredients like butter, garlic, parsley, etc.).
- Place on the prepared baking sheet and bake for 10-15 minutes or until the topping is browned and crispy.
Clams – Optional Ingredients for Flavor
- Butter, Onion, Garlic, Wine, Parsley, Parmesan Cheese, Red Pepper Flakes, Lemon Juice, Lemon Zest.
- Feel free to get creative with the stuffing! You could try adding some bacon bits or even crumbled sausage for extra flavor.
Mussels – Steaming Method
- When rinsing the mussels, it’s key to scrub the shells gently and remove any “beards” (the small fibers that may be sticking out).
- For the liquid, a splash of white wine or broth adds great flavor, but water will work too. You only need a little bit—enough to create steam, but not submerge the mussels.
- Once they’ve opened up (which usually takes around 4–6 minutes, depending on their size), they’re ready for the baking step.
Mussels – Baking Method
- Preheating the oven to 400°F–450°F ensures the mussels cook fast and the topping crisps up nicely.
- Be mindful of the mussels’ texture. The goal is a crispy topping while keeping the mussels tender, so don’t bake them for too long.
- Top with anything from melted garlic butter to breadcrumbs, cheese, or herbs—experiment with what you enjoy!
