← Field Guide
Ocean Surf Clam
Donax deltoides
Sweet, briny little bivalve from the surf line — tender and clean-tasting.
Year-round, peak spring through autumn
From boat to bench
Ocean surf clams — known locally as pipis — live just under the wet sand where the swell washes the beach. Licensed harvesters work the tide line by hand, raking and sieving the clams from the surf, then purging them in clean seawater so the meat is grit-free before they're bagged live on ice.
Health benefit
Lean shellfish exceptionally high in iron, B12 and selenium for energy and immunity.
Easy Recipe
Surf Clams with Garlic, White Wine & Linguine
Serves 4·20 minutes
Ingredients
- 1kg live surf clams, purged in salted water
- 400g linguine
- 3 garlic cloves, finely sliced
- 1 long red chilli, finely chopped
- 150ml dry white wine
- Good olive oil, knob of butter
- Flat-leaf parsley, lemon
Method
- 01Cook linguine in well-salted water until just shy of al dente.
- 02Warm garlic and chilli gently in olive oil in a wide pan — don't colour.
- 03Add the clams and wine, cover and steam 2–3 minutes until shells open.
- 04Toss the drained pasta through with butter and a splash of pasta water to emulsify.
- 05Finish with parsley and a squeeze of lemon; serve straight from the pan.
