Surfclams contain little fat, but nevertheless they taste absolutely delicious.
In Japanese restaurants they are known as Hokigai, Hokagai, Hokkigai or Hokkagai
These clams are firmly attached to their shell and need to be steamed loose. The outside layer is therefore not entirely raw, but the rest of the meat is.
Surfclams taste somewhat sweet and are a little bit tough, which gives them their 'crunchy bite'.
Surfclams are always tested for PSP (paralytic shellfish poisoning) toxines, which originate from their natural food: dinoflagellates, Alexandrium spp. (biological decomposition takes months to years)
© 2005 Copyright Artists Cooperative Groove Union U.A.