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Fresh Dorset Palourde Clams Reviews

4.6 Rating 141 Reviews
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About Wright Brothers:

We have been supplying London’s best chefs for over 20 years. With the launch of ‘Wright Brothers At Home’ in 2020 we now proudly deliver the same quality seafood to thousands of homes up and down the country.

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Phone:

020 3855 5300

Email:

athome@thewrightbrothers.co.uk

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Anne M
Verified Reviewer
Author didn't leave any comments.
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Posted 3 years ago
Susi P
Verified Reviewer
“Fresh, restaurant standard Vognole made at home. All the clams were alive. What a lovely treat as there are no restaurants round here that serve shellfish like this. Bought 4 nets and froze the other 3 to look forward to in the future. Highly recommended.”
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Posted 3 years ago
Michel J
Verified Reviewer
“Delicious fresh Palourde very meaty , I prepared my on one of your suggestions Spaghetti Alle Vongole and it was absolutely delicious . I certainly love to prepared again . Thank you very much .”
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Posted 3 years ago
Colin A
Verified Reviewer
“Again we found some were open and so did not give them to our guests it may have something to do with the dry ice packing”
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Posted 3 years ago
Dear Colin, Thank you for your feedback. We are disappointed to hear that the clams were not up to our usual standards. Your feedback has been passed on to our team and we will be in touch shortly to discuss this further. Kind regards, Wright Brothers Team
Posted 3 years ago
David B
Verified Reviewer
“The best of the best. I'm becoming a slave to these things.”
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Posted 3 years ago
Jan M
Verified Reviewer
“Full of flavour and so very fresh.”
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Posted 3 years ago
Catherine P
Verified Reviewer
“Only 4 broken ones. Very nice in a linguine.”
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Posted 3 years ago
David B
Unverified Reviewer
“Lovely sea salty savouriness and deliciously sweet too. Only one cracked clam in the whole bag. So impressed I've gone straight back for more. Suddenly feel like I want to live off of vongole alone. I must write the "spaghetti alle vongole diet book" and make my fortune, although I obviously need to test the recipe endlessly before publication.”
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Posted 3 years ago
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