When lightly boiled, these surf clams turn red at the tip. Already blanched, they can simply be defrosted and eaten as sashimi on your sushi platter. Surf clams have a sweet flavour and meaty texture. Known as Hokkigai in Japan, surf clams are traditionally harvested in the north of Japan along the Sanriku coast, where they are best picked in the winter months. Alternatively to sushi,  you can use them in hot dishes such as noodles or pasta – just make sure to pop them in at the last minute so that they are not overcooked, as this can make them tough and chewy.