Established by Roger Belton in the 1980s, Southern Clams is a thriving local seafood company, recognised as a pioneer in environmental responsibility. Southern Clams has a strong commitment to being carbon neutral and to developing sustainable management systems for both the shellfish and its habitat. This is demonstrated by their investment in research on the impact of its harvesting on the habitats, refining its operations accordingly.
“Our company’s livelihood depends upon it,” Roger said. “This enables us to sustain the littleneck clams’ environment for future generations.”
New Zealand littleneck clams, more traditionally known as the New Zealand cockle, tuaki or tuangi, are harvested in the brilliantly clear and unpolluted Otago Coastal waters. This premium, pristine and tasty product can remain fresh for up to 12 days from harvest, if chilled at 2-4°C.
Southern Clams is on the dinner plates of prestigious restaurants around the world from London to New York, Boston and Los Angeles. Besides being enjoyed in dishes like Chowder, Vongole or Clams Marinière, they remain easy to cook. After rinsing and scrubbing shells the clams only need a few minutes cooking. New Zealand littleneck clams are also appreciated for their great nutritional values and fit perfectly into the ‘healthy-eating’ trend.
Overall, a focus on quality and delivery is what Roger believes gives Southern Clams its competitive edge, not only in New Zealand – where they’re sold in supermarkets and to restaurants and wholesalers – but in markets all over the globe.
“We’re focused on developing channels that work for the delivery of a live, highly perishable product,” he said. “We guarantee at least a week’s shelf life on delivery anywhere in the world.”
