MombasaFish
Premium shellfish
Delicate and mildly sweet. Steamed with white wine or coconut, tossed through pasta, or dropped into a seafood broth.
KES 2,500 per kg
| English name | White Clams |
|---|---|
| Swahili name | Premium shellfish |
| Scientific name | Venerid clams |
| Family | Veneridae |
| Caught | The tidal flats of the Kenyan south coast |
| Method | Hand-dug from sand flats at low tide |
| Sold by | Per kilogram |
| Price | KES 2,500 / kg |
~86 kcal · 15 g protein · 1 g fat · exceptionally high in iron and vitamin B12
Clams contain more vitamin B12 per gram than almost any other food, and are extremely high in iron.
Nutritional values are approximate, per 100 g raw edible portion, and vary with size and season. This is general information, not medical or dietary advice.
Purge in salted water for an hour to release sand, then steam with garlic and chilli for 5 minutes until they open.
Goes well with: Garlic, white wine or lime, coconut, pasta, rice
Every order is cleaned to your preference — scaled, gutted, filleted, cut into steaks or left whole. Choose at checkout.
Shellfish are the most perishable thing we sell. Keep cold and cook the day of delivery where possible, and within 24 hours at the latest.
Keeps: 1 day refrigerated
Every fish is looked over by hand before it is packed. These are the four things we check, and they are the same four you should check when it reaches you.
Then it is packed. On ice, in a sealed EPS cooler that holds cold for up to 72 hours. Mombasa goes the same day by rider; everywhere else travels by express courier or bus.
Do these four checks yourself when it arrives. If any of them fails, send one photograph within 24 hours and we replace the item or refund it — we never ask you to send fish back. Read the guarantee.
Sit them in cold salted water for an hour before cooking. They will spit the sand out themselves.
About 250–300 g per person as a starter, 500 g as a main.
