We Deliver Tuesday - Friday & Saturday (At extra charge). Orders delivered up to 9pm. Next day delivery cut off is 2pm. Minimum order £30
Showing all 6 resultsSorted by popularity
Frozen Clams should be an easy buy: you want the right cut, the right pack size, and a product label you can trust. At frozenfish.direct we offer all types of frozen Clams — from shell-on and half-shell options to prepared clam meat — with the format and weight shown clearly so you know what’s landing in your freezer. Where the information is supplied on pack, you’ll also see details such as size/grade, origin, and whether the clams are raw or cooked, so you can order with fewer surprises.
We dispatch with DPD overnight courier in a polystyrene insulated box with dry ice, designed to keep seafood frozen on arrival.
To choose quickly, pick by cut (shell-on, half-shell, meat), your preferred weight band, and how you plan to cook it.
Each listing is label-first: product name tells you the key format; pack size and handling notes sit alongside it, so you can match clams to chowders, pasta sauces, grills, or sharing platters without guesswork. Whether you’re topping up a family freezer or planning a bigger service, you’re buying for an outcome — not scrolling for inspiration.
Frozen clams make sense when you care about repeatable results, not kitchen theatre. Freezing is a quality-control step: it pauses the clock at a known point, so you can plan portions, keep stock on hand, and use what you need without binning the rest. That’s especially useful with shellfish, where “fresh” is often really “fresh-ish” after days in the supply chain.
frozenfish.direct leans into that reality. The site states its seafood is processed and frozen within hours, and it also says its fish is filleted, packed and frozen within 3 hours of being caught; their view is that, unless you’ve watched it come out of the water, “fresh” fish can be 3–12 days old by the time it reaches you. The point isn’t to dunk on anyone—it’s to be honest about time, handling, and consistency.
Freezing also helps texture when it’s done quickly and kept cold. Fast freezing tends to form smaller ice crystals than a slow freeze, which can mean a cleaner bite once cooked and less “watery” loss. Just as important is what happens after freezing: stable cold storage and a reliable frozen delivery chain reduce the stop–start temperature swings that can rough up shellfish.
With clams, frozen helps in three practical ways. First, it’s portionable: grab a handful for pasta, a bowl for chowder, or a full bag for sharing. Second, it’s predictable: consistent weights and formats make it easier to buy the right thing for the job. Third, it reduces waste: you’re not racing a short fridge window and hoping everything gets used in time.
Freezing slows spoilage. Cold storage protects texture. Sealed packs reduce air exposure. Portions reduce waste. Frozen stock improves planning.
Source notes (not part of page copy): processing/freezing and “3–12 days” framing taken from the Frozen Clams page. (frozenfish.direct)
Frozen clams aren’t a one-format product. The right choice comes down to how you cook, how fast you need dinner on the table, and whether you want “open-and-cook” convenience or the satisfaction of doing the prep yourself. Below are the common ways people buy clams, and what each format is best at in a real kitchen.
Pick the clams that match your pan, your timing, and your appetite.
When you order Frozen Clams, the job isn’t just picking good shellfish — it’s keeping the cold chain unbroken from our freezer to yours. That’s why your order is dispatched by DPD overnight courier and packed the way a proper frozen-food operator packs: packed with dry ice in a polystyrene insulated box. The insulation slows outside heat getting in, and the dry ice provides a deep-cold buffer around the products, which matters because it helps keep fish frozen during transit (and clams and everything else in the box) even as the parcel moves through depots and vans.
Delivery timing is handled in a way that stays accurate without playing “guess the cut-off”. In plain terms: orders placed before the stated cut-off are prepared for next working day delivery on eligible days, and checkout controls valid delivery dates so you’re only shown options that match your postcode and the dispatch calendar. That removes the usual anxiety of “will it arrive when I’m in?” because you’re selecting from real, allowed dates rather than hoping a generic promise applies.
When it arrives, treat it like you’ve just received a small, polite blast of winter. Open the box promptly, check the contents, then move the clams straight to your freezer so they stay properly hard-frozen; if you’re cooking the same day, keep what you need aside and follow the on-pack storage guidance for the specific product. A little surface frost or very cold vapour when you open the lid can be normal — dry ice turns from solid to gas as it does its job.
Dry ice is safe to use with basic care: avoid direct skin contact, keep the area ventilated, don’t seal dry ice into an airtight container, and keep it away from children and pets. The point of the system is simple — less temperature swing, fewer surprises, and frozen clams that arrive the way they were packed.
Buying clams online only feels risky when the details are fuzzy. We run the page the other way round: label first, so you can decide quickly and confidently before you ever think about recipes.
On every clams line, the product page shows the practical fields that actually change what happens in the pan: the cut, the weight/pack size, and whether it’s shell-on or shell-off. Where a product type makes it relevant, we also show the same “kitchen-truth” qualifiers you’d expect elsewhere on the site — skin-on/skinless and boneless/pin-boned — so you’re never guessing what arrives. If a line is wild or farmed (where that distinction applies), that’s stated at item level, not buried in marketing copy.
Because clams supply can vary by species and sourcing, we don’t pretend one statement fits every pack. When origin or catch area varies by item, it’s shown on the product details — so you can choose based on preference (or a specific dish) without us making category-wide promises we can’t guarantee.
Allergens and ingredients are treated the same way: obvious, visible, and product-specific. Clams are clearly flagged as an allergen, and if you’re buying anything cured, smoked, or otherwise value-added, ingredients are listed on the product so you can check salt, sugars, oils, or seasonings before you buy.
Frozen clams are pretty forgiving — right up until air and sloppy thawing get involved. Treat them gently, keep them properly sealed, and you’ll get that clean, briny bite instead of something watery and soft.
Storage comes first. Keep clams properly frozen until you need them, and protect the pack from air exposure. Most lines are vac packed for a reason: less air means less dehydration and a lower chance of freezer burn. If you’ve opened a pack and you’re not using it all, re-seal tightly (or move portions into an airtight freezer bag with as little trapped air as possible). In the freezer, store packs flat where you can, and rotate stock like a sensible kitchen: older packs forward, newer packs behind, so nothing gets forgotten and “mystery-aged”.
Defrosting is where texture is won or lost. The default choice is fridge defrosting because it’s steady and kind to the flesh. Keep clams contained as they thaw — a tray, a bowl, or a lidded container works — so any meltwater doesn’t sit them in a cold bath. That meltwater is where drip loss shows up: flavour and firmness leaking away. When they’re thawed, drain well and pat dry before cooking. A dry surface gives you a better sear, less steaming, and a cleaner finish.
If you’re working with portionable clams or mixed formats, thaw only what you need. That single habit prevents repeat thaw-freeze cycles, which is where clams can turn soft or a bit watery. Texture cues matter: some clams stay firm and springy, while others can go softer if they’ve been handled roughly. The general rule is gentle thaw, quick cook — and remember that fatty cuts forgive heat more than lean ones (not every seafood cut behaves the same).
On refreezing, keep it conservative. If clams have fully thawed and you’re unsure how cold they stayed, don’t refreeze. When in doubt, cook them and use them soon — and always follow the on-pack storage guidance, because the safest advice is the one tied to that specific product. (And yes, the “skin-on” and “pin-boned” notes you see across the site aren’t usually clams things — they’re just part of how we keep specs consistent and unambiguous.)
Get the clams as dry as you reasonably can on the outside, because surface moisture turns “sear” into “steam.” Heat the pan properly, add your fat, then lay the clams in and leave them alone until you see the first signs of colour and the edges start to look firmer. You’re looking for a glossy surface that turns opaque, with a bouncy bite — not a tight, rubbery chew. Flip or toss briefly, then finish gently so you keep moisture inside the clam rather than squeezing it out. Dry surface equals better sear. Gentle finish protects moisture. Resting evens temperature.
If you’re adding clams to a sauce, treat them like a last-minute ingredient, not something that needs a long boil. Keep the heat gentle so the liquid is barely moving, then add clams and watch for the moment they firm up and turn fully opaque. The doneness cue is texture: they should feel springy and tender, with a clean “snap,” not dense and leathery. Pull the pan off the heat early and let carryover warmth do the last bit of work. Thickness changes timing. Fat content changes forgiveness.
For grilling or very high heat, the goal is fast surface browning without overcooking the middle. Dry the surface, preheat hard, and use a quick contact time — if you wait for “more colour” you’ll often end up with clams that have tightened and gone chewy. The cue you want is light char at the edges and a centre that’s just cooked through: opaque, juicy, and still resilient when pressed. If your clams are in larger pieces or skewered portions, give them space and turn once, not constantly. Dry surface equals better sear. Gentle finish protects moisture. Resting evens temperature.
When you’re cooking portioned clams, aim for gentle heat and a short cook, because small pieces overcook quickly. Keep the pan temperature under control, stir or turn once, then stop as soon as they’re opaque and springy — that’s the sweet spot for tenderness. Let them rest briefly off the heat so the texture settles and the internal moisture evens out instead of rushing out onto the plate. If you’re buying speciality clam items (marinated, breaded, pre-cooked, or otherwise “ready for specific uses”), they’ll have different handling expectations — follow the product details for that line. Thickness changes timing. Fat content changes forgiveness. Resting evens temperature.
Clams are a simple, ingredient-led choice when you want seafood that eats “clean” and cooks fast. Nutritionally, they’re best thought of as a lean protein source that also brings naturally occurring micronutrients found in shellfish — but the exact profile isn’t one-size-fits-all. Nutrients vary by species, size, and how the product is prepared, and values can shift again depending on whether an item is wild or farmed, and whether it’s plain, cooked, or part of a seasoned line. For anything precise, use the product details for that pack.
If you’re comparing options for meals, clams tend to sit in the “light but satisfying” lane: you get a good amount of protein without a heavy, oily finish, which is why they work so well in quick midweek cooking. Shellfish can also contribute minerals like iron, zinc, and selenium, plus vitamin B12 in many cases — again, the dependable way to confirm is the label and the product page.
From a cooking point of view, the “nutrition” side shows up as texture: leaner shellfish tighten quickly if you push the heat too long, while products that include richer sauces or added ingredients can behave differently in the pan. That’s why cut, portion size, and product format matter as much as the headline “clams” label.
Clams can fit neatly into a balanced diet alongside vegetables, grains, and healthy fats — no preaching required. Check each product’s details, pick what matches your timing and cooking style, and you’ll get the result you actually want on the plate.
Provenance matters with clams because “clams” isn’t one uniform thing — species, harvest method, and origin can change how they taste, how they behave in the pan, and what you feel comfortable buying. That’s why we keep this section practical: we show method and origin details per product so you can choose what fits your preferences. You don’t have to guess, and we don’t ask you to take broad category claims on faith.
On each SKU, you’ll typically see the information that actually helps decision-making: where the clams are from (shown on the product details when it varies), whether they’re wild-caught or farmed where applicable, and the format you’re buying — from everyday packs for quick cooking through to more specific-use lines. Provenance supports preference. Clear labels support trust. Evidence supports claims.
In this category, the range can include farmed clams, plus wild clams items where stocked, and occasional speciality lines that are produced for a particular outcome (for example, cleaned and graded for speed, or prepared for specific recipes). Rather than pretending one method is always “best,” we treat these as real options with different trade-offs: some customers prioritise wild harvest, some want consistent sizing and year-round availability, and some simply want a product that’s ready for a specific use-case without extra prep.
Because supply can change by season and availability, we keep provenance statements SKU-level. If an origin or catch area varies, it’s stated on the individual product page rather than being claimed as a blanket rule across the whole category. The goal is simple: clear information up front, so you can buy clams that match your standards, your cooking plans, and your expectations — without marketing fog.
It can be — but the real comparison isn’t “fresh vs frozen” as labels, it’s time + handling vs point-in-time preservation. “Fresh” seafood can be excellent, but it usually spends time moving through a supply chain (landing, transport, storage, counters), and every hour adds up. Frozen is different: the aim is to lock in a specific moment so you get consistent quality when you’re ready to cook, not just on the day it was landed.
Texture and flavour are where people notice differences, so let’s be honest about it. Freezing can affect moisture if it’s done slowly, stored poorly, or thawed carelessly — that’s when you get a watery bite, softer texture, or less clean “sea” flavour. Good practice protects quality: tight packaging reduces air exposure (which helps reduce dryness/freezer burn), and sensible defrosting preserves the clam’s natural juiciness. In other words, frozen isn’t magic — it’s a controlled process that rewards good handling.
That’s also why the cold chain matters. At frozenfish.direct, seafood is described as being processed and frozen within hours, then shipped in insulated packaging designed to keep it frozen: packed with dry ice in a polystyrene insulated box and dispatched by DPD overnight courier. The practical benefit is simple: your clams should arrive in a condition that matches how they were packed, rather than warming up and re-freezing unpredictably in transit.
How to choose depends on what you’re doing:
If you want predictable results, frozen is the easier way to make Clams a routine.
“Watery” clams usually aren’t a mystery ingredient problem — they’re a physics and handling problem. When seafood freezes, ice crystals form inside the flesh; if freezing is slow or storage conditions fluctuate, crystals can be larger and disrupt the structure. When you thaw, that disrupted structure releases liquid as drip loss, and you end up with clams that feel softer, less springy, and more “wet” in the pan. The other big culprits are too-warm defrosting (surface warms while the centre is still icy, so moisture starts escaping early) and repeated thaw/refreeze cycles, which keep damaging the texture a little more each round.
The simplest best-practice flow is also the most boring — which is exactly what you want when you’re chasing good texture. Defrost in the fridge so the temperature change stays gentle. Keep the clams contained so any liquid doesn’t wash over them (a bowl or tray under the pack helps), and if they’re vac packed, keep the packaging intact while they thaw; it limits air exposure and helps prevent that slightly dry, stale edge you get from freezer burn. Once defrosted, open, drain, and pat dry with kitchen paper. That last step matters more than people think: surface moisture is what turns “sear” into “steam,” and steamed clams can feel rubbery even when they’re technically cooked.
A few tips by format (“cut”) so you can match method to what you bought:
If you’re short on time, cooking from frozen can work as a backup for certain clam products — just expect a bit more liquid in the pan and adjust your method (that’s covered properly in the separate “cook from frozen” FAQ).
Good defrosting is texture control.
Wild vs farmed clams isn’t a “good vs bad” choice — it’s a what suits your dish and your preferences choice. Both can be excellent when they’ve been handled well and frozen properly. The main differences you’ll notice tend to show up in flavour intensity, firmness, consistency, and price, and those differences matter more in some recipes than others.
In simple terms, wild clams may taste a bit more “sea-forward” and sometimes feel a touch firmer, because they’ve grown in natural conditions that can vary day to day. That variability is part of the appeal for some cooks — it can give you more character in broths, chowders, or dishes where the clam is the headline. On the other hand, farmed clams are often prized for consistency: sizing and texture can be more predictable from pack to pack, which helps when you want repeatable results for midweek cooking or when you’re portioning for a specific number of guests. Neither is automatically “better”; they’re just different starting points.
You’ll sometimes hear people talk about fat level with seafood more generally, but with clams the more practical texture factor is usually firmness and moisture. Clams can turn rubbery if they’re cooked too hard or too long, so whichever you choose, the cooking rule stays the same: gentler heat, shorter time, and a sauce that supports them. Creamy chowders, garlic butter, white wine, chilli and tomato, miso broths — clams love flavours that carry them without needing aggressive cooking. If you’re making something delicate, consistency can matter more than intensity; if you’re building a bold broth, intensity might be the point.
On frozenfish.direct, the safest way to choose is to use the product details, because that’s where you’ll see whether the clams are wild or farmed and where they come from for that specific item. The category can may include wild clams items as well as may include farmed clams items, depending on what’s in stock, and the label-level details are what keep the choice honest.
Choose by cooking method first, then by origin and method.
“Which clams should I buy?” is really “What do I want them to do in the pan (or pot)?” Once you decide the plan, the right choice usually becomes obvious — because cut and thickness decide how fast they cook, and how forgiving they are if you’re distracted by real life.
For weeknight meals, go for portions (or smaller, portionable packs) so you can cook what you need without committing the whole bag. Portions are the easiest route to repeatable results: predictable sizing, easier portion control, and less waste. If your plan is “ten minutes, one pan, done,” portions are your best friend.
For grilling, choose clams that are bigger and sturdier where available — think pieces that can handle direct heat without drying out instantly. The key here is thickness: thin pieces can overcook before you’ve built any colour, while thicker pieces give you a margin for error. If you’re unsure, pick the option described as best suited to high-heat cooking in the product details.
For entertaining, look for packs that make serving easy: larger sizes, consistent pieces, or ready-to-cook formats that reduce last-minute faff. Consistency matters when you’re feeding multiple people — you want everything to finish at roughly the same time, not half the batch perfect and half overdone.
For a prep-it-yourself plan, choose whole clams (shell-on where applicable). Whole clams let you control everything: cleaning, portioning, and how you build flavour in broths, pasta sauces, or chowders. They’re the most flexible option if you enjoy doing the prep and want that “made from scratch” feeling.
For special occasions, consider smoked or cured lines where stocked — they’re often designed to deliver a very specific eating experience with minimal effort (but they can have different handling expectations, so follow the product details carefully).
Two outcome levers matter most: thickness and “skin” (or, more broadly, the outer surface/format). Thickness controls timing and juiciness; the surface affects texture and how well the product browns or holds up to heat. If you only buy one thing, make it a portionable, mid-size pack — it’s the most versatile for quick pasta, broths, and pan-cooked meals.
Pick the cut that matches your heat source and your timing.
Yes — often you can cook clams from frozen, but method matters.
The two things that change the outcome are thickness and surface moisture. Frozen seafood carries a film of ice, and as that melts it turns into steam. Steam is the enemy of browning, which is why a straight-to-pan, high-heat sear can leave you with pale clams and a lot of liquid in the pan. More enclosed methods — oven, air-fryer, or a covered pan — are usually more forgiving because they heat through steadily first, then let you finish with higher heat once the surface is drier.
A safe, practical way to do it is simple. Remove all packaging first (never cook in retail plastic unless the pack explicitly says it’s oven-safe). If there’s visible surface ice, rinse it off quickly under cold running water and pat dry thoroughly with kitchen paper — that one step massively reduces the “boil-in-its-own-water” problem. Then start gentle: use a covered pan with a splash of liquid, or the oven/air-fryer on a moderate setting (follow on-pack guidance where given, and always adjust for thickness). Once the clams are hot through and the excess moisture has cooked off, finish hotter and faster to add colour and tighten the texture. Gentle start, hotter finish. Moisture out, flavour in.
There are times when cooking from frozen isn’t the best move. If you’ve got very thick pieces and you want a proper, clean sear, defrosting first is usually the better route — you’ll get a drier surface and more even browning. And if you’re buying speciality cured or ready-to-eat style products, don’t freestyle it: follow the product guidance, because those lines can have different handling expectations.
Think of it like this: Frozen-to-cooked works best when you control moisture and respect thickness. Do that, and you’ll get reliable clams even when dinner is happening at speed.
Frozen-to-oven is the weeknight cheat code when you need Clams now.
Frozen clams can stay safe for a long time when they’re kept properly frozen, but it helps to separate safety from quality. Safety is mostly about keeping the product frozen and handling it cleanly. Quality is where you’ll notice change first: over time you can lose a bit of sweetness, the texture can lean more chewy than tender, and you may see more moisture loss when you cook. That’s why the most useful way to think about freezer life isn’t “a single deadline”, but “how well did I protect it from air, temperature swings, and time?” Always treat the on-pack storage guidance as the final word for that specific item.
Freezer burn is the big quality thief. It isn’t “gone off” food — it’s dehydration caused by air exposure in the freezer. When cold, dry air reaches the surface, moisture escapes and forms frost elsewhere in the pack. You’ll spot it as dry or white patches, a duller colour, sometimes frosty crystals inside the bag, and after cooking it can show up as a tougher, drier bite with a slightly “stale freezer” taste. Clams are especially unforgiving here because once moisture is lost, you can’t fully put it back.
Preventing freezer burn is mostly boring — which is good news, because boring is repeatable. Keep packs sealed and avoid “just a little air” gaps. If you open a pack, re-seal tightly straight away, or re-pack into an airtight freezer bag or container with as little trapped air as possible. Store flat where you can: it freezes and stays cold more evenly, stacks neatly, and reduces the chance of the pack getting knocked open. Rotate your stock by moving older packs to the front so they get used first. And keep your freezer stable: frequent door-opening, overfilling, or warm items going in uncovered can cause temperature swings that drive ice crystals and texture damage.
On frozenfish.direct, many clams are vacuum packed, which helps because vacuum packing removes air and reduces the dehydration that causes freezer burn. Think of vacuum packs as a head start — you still want steady cold and good habits once the pack is opened.
Good packaging and steady cold are what keep Clams tasting like Clams.
