Farm Raised
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Prized by sushi chefs and seafood aficionados alike, Hamachi Kama is the rich, succulent collar cut from just behind the gills of the Japanese Yellowtail (Seriola quinqueradiata). Because this section houses the working pectoral muscles, it yields an exceptionally juicy, flakey meat with a high natural oil content that keeps it supremely tender under intense heat.
Because hamachi collar is naturally high in fat, high-heat methods work best to crisp the skin while leaving the inside succulent and tender.
Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.
If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.
Defrosting Guidelines
$29.95 USD
Nice size pieces, fresh and delicious.
Delicious and right on schedule! Thank you
I was looking for tuna collars like I enjoyed in Japan. I was really happy to find Intershell stocks these Hamachi collars. The 5lbs of swordfish kebabs are perfect also for searing to top a salad or rice bowl.
Few foods say New England like fresh clams. From a bucket of steamers with drawn butter to a plate of golden fried whole bellies, clams are versatile, quick to cook, and full of sweet ocean flavor. Their taste and texture vary by type, size, and how they are harvested.
Intershell offers clams for frying, steaming, raw bars, chowder, pasta, and more. Choose the right clam for your dish below, then check each product page for current size, origin, and availability.
The New England classic and our best seller. These Ipswich-style clams keep the whole soft belly intact, giving fried clams their signature sweet, briny, tender bite. Available fresh or frozen, and perfect with our seafood breading.
Shop whole belly clamsSoft shell clams, known as steamers, have thin shells and sweet, tender meat. They are the traditional choice for a New England steamer pot, served with broth and drawn butter.
Shop steamersHardshell clams, or quahogs, include littlenecks and cherrystones. Smaller littlenecks are ideal raw on the half shell or steamed, while larger ones are perfect for chowder, pasta, and stuffed clams.
Shop hardshell clamsPrized for their sweet, briny flavor and firm texture, razor clams are excellent grilled, sauteed, or steamed. Available in the shell or as shucked razor clam meat.
Shop razor clamsLarge Atlantic surf clams deliver a bold, sweet flavor. Enjoy them live in the shell, or as ready-to-use chopped clams and clam strips for frying, chowder, and sauces.
Shop surf clamsSkip the prep with our ready-made clam classics, including New England stuffed clams, Cape Cod clam pie, and a clam chowder kit.
Shop all clamsPick your clams based on how you plan to cook them:
Clams are quick and forgiving to cook. The three most popular methods are:
Steam soft shell steamers or littlenecks in a little water, wine, or broth for 5 to 10 minutes, until the shells open. Discard any that stay shut.
Coat whole belly clams or clam strips in seafood breading and fry until golden and crisp.
Serve small, very fresh littleneck clams raw with lemon and mignonette, like oysters.
For a full walkthrough on buying, storing, and preparing hardshell clams, see our clam guide, and browse more shellfish recipes.
Classic ways to enjoy clams include New England clam chowder, crispy fried whole belly clams, a steaming pot of steamers with butter, baked stuffed clams, linguine with clams, and clams added to a seafood boil alongside mussels.
We carry whole belly frying clams, soft shell steamers, hardshell littleneck clams, razor clams, and Atlantic surf clams, plus prepared clam favorites like stuffed clams, clam pie, clam strips, and chowder. The exact selection changes with the season and harvest.
Whole belly clams are shucked clams with the soft belly left intact, the New England style used for classic fried clams. They are prized for their sweet, briny flavor and tender, juicy texture, and are available fresh or frozen.
Steamers are soft shell clams with thin, brittle shells and tender meat, best for steaming. Hardshell clams, or quahogs, have thick shells and firmer meat, and include littlenecks and cherrystones used raw, steamed, or in chowder.
We offer both. Live and fresh clams are shipped cold for the best flavor, while frozen options such as whole belly clams, chopped clams, and clam strips are convenient to keep on hand. Each product page lists whether it is fresh, live, or frozen.
Whole belly clams are the top choice for classic fried clams, and clam strips are a great option too. Coat them in seafood breading and fry until golden for the true clam shack experience at home.
Chopped surf clams and larger hardshell clams are ideal for chowder because of their bold flavor and meaty texture. A clam chowder kit makes it even easier.
Keep live clams in the refrigerator in an open container covered with a damp cloth so they can breathe, and use them within a day or two. Do not store them sealed in plastic or submerged in fresh water.
As a main course, plan on about 1 pound of steamers or 6 to 8 littleneck clams per person, and adjust up for bigger appetites or a mixed seafood spread.
Explore the currently available selection of whole belly clams, steamers, littlenecks, razor clams, surf clams, and prepared clam favorites.
Shop All Clams
