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Shells

Cultivation

The cultivation of shellfish is season-dependent. Harvesting them is a purely artisanal practice, often involving manual labor and therefore subject to weather conditions. Thanks to our extensive network of seafarmers, we have a wide variety of shellfish available. Just as diverse as our range of shellfish is, so too are their origins. The well-known cockles and razor clams, for example, come from the Netherlands. The highly sought-after vongole and lupini come from Italy. We source the white venus clams from Ireland, and the clams come from England.
After harvesting, the shellfish are brought to our factory in Yerseke, where they are processed in our modern depuration and purification facility. This ensures they remain in excellent condition, allowing us to guarantee optimal quality and food safety. They are then packaged in 1 kg nets or leak-proof containers.

Processing

Cockles
Razor clams
Periwinckles
Scallops
Cockles are a versatile shellfish and a great local alternative to vongole. Cockle meat is slightly salty and deliciously creamy. They are perfect as a starter but also wonderful in pasta dishes. Check out our recipes at the bottom of the page!
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Razor clams have become increasingly popular in recent years. They have firm meat, which gives them a great bite. They are very suitable for grilling on the barbecue, but they also shine in dishes like risotto. A very versatile shellfish.
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Chinese kreukels
Periwinkles, or krûkels in the local dialect, are often enjoyed as a snack in Zeeland. You use a small pin to extract the meat, making it a fun and social activity at the start of the evening. The Zeeland version of escargot!
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Chinese kreukels
Scallops are perhaps the most well-known of all shellfish. Their firm meat is perfect for grilling or pan-frying. Finish the dish with a delicious, creamy sauce, and you have a quick, easy, and impressive starter.
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mosselen

Feel like having shells? Check out our recipes:

Chef Rens’ Cockles with Cockle Broth

@chef.rens made a delightful dish where tender cockles are paired with a flavorful cockle broth, showcasing the natural taste of the sea. Perfect for those who appreciate the simplicity and depth of fresh seafood.

Chef Rens’s razor clam ceviche

Chef Rens developed a three-course menu for the holidays, with the second course in this trilogy being a ceviche of razor clams. The razor clams serve as a refreshing intermediate course, a sort of palate cleanser. The acidity of the lime gently cooks the raw razor clams, giving them a beautiful texture. It's a fresh dish with a nice bite.

Chinese periwinkles

These periwinkles are stir-fried in black bean & garlic sauce and make a delicious snack or appetizer.

Razors-palermo

Razor Clams from the North Sea, but prepared the way they are in Palermo! Transport yourself to a holiday with these delicious razor clams!

Razors Avignon

Razor Clams Avignon, we also have a ready-to-eat edition for the razor clams. These razor clams are marinated in wild garlic oil and only need a few minutes in the pan. Finish the recipe with some shallots and thyme.

Linguine with creamy lemon lobster sauce

A nice creamy sauce, a lobster and pasta. A recipe for every season, nice outside in the sun or inside on the couch under a blanket.

Razor blades with iberico ham

Deliciously salty yet deliciously fresh. This recipe can be eaten as a starter or a main course. Depending on how much of it you want to share!

Linguine a la vongole

Bring the holiday home with this Italian classic

Razor clams from the grill

Fresh razor clams from the grill in Greek style

White venus clams with lemon

White Venus clams with lemon. These Venus clams are firm shellfish from our local waters. The briny taste of the clams pairs perfectly with creamy butter, aromatic garlic, and fresh lemon.

Premier Paella

Premier Paella. Can't choose between all our delicious products? Then make this paella! A true showstopper to enjoy with family and friends
See all recipes:
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