Premium New Zealand surf clams, Cloudy Bay Clams, are the pioneer in the industry of harvesting clams along the coast. The fresh coastal cuisine provides a unique dining experience that is valued worldwide. Cloudy Bay Clams chatted with the team about their two exciting new products soon to be released.
What is your company background, how did you start the business?
Cloudy Bay Clams (CBC) were pioneers in the New Zealand surf clam industry. Ant Piper started harvesting clams around 27 years ago and his son, and current managing director, Isaac Piper took the company over in 2008.
What are the current product range and variants and how do these products stand out in the market?
We harvest surf clams year round. CBC markets clams as both a live and blanched vac pack product. CBC is the only company commercially harvesting surf clams in New Zealand. Our clams are wild harvested, sand free and indigenous to New Zealand.
Has there been any recent company news?
We are due to release two new products in late August, an IQF pre-coated Popcorn Clam ideally suited to the bar/café market and a frozen 1kg clam meat. This is high quality; hand shucked Diamond Shell Clam meat.
What are the plans for the business moving forward, is there any expansion on the horizon?
We have just opened up our third harvesting area, Foxton Beach, as we grow, we will be researching new areas in both the North and South Islands.
Where are your products currently available to buy, and are you looking at or wanting to expand your availability? If so, where would you like to see the product situated?
The majority of our clams are sold into the restaurant trade. There are also a number of fresh fish retailers around the country who stock our products. As our supply increases, we would like to look at retail channels, but we are not set up to service this sector at this point.
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