The autochthonous and natural sea clams, commonly known as Lupini and/or Pevarasse, are harvested by the associated fishermen and immediately transferred, with suitable and owned means, to the shellfish shipping centre (CSM) located in Caorle (VE). After quality controls, the continuous processing begins. Mechanically selected for size, cleaned with manual sorting, de-sanded with an automatic process system, set according to the weather and sea conditions at the time of harvesting. Externally washed and rechecked manually, the clams are then sent to the pasteuriser where they undergo a delicate thermal treatment. They are then sent to the deep freezer, where they proceed to packaging and packing, without the addition of glazing and/or preservatives, and are then stored in a cell at a controlled temperature of -18°/-20°C. The clams are presented with their shells closed, preserving their intervalvare liquid inside, which gives them their organoleptic characteristics with a flavour that cannot be distinguished from the fresh product. The opening of the shells during cooking is supported by the delicate blanching process carried out before freezing.