Also known as:

Manila Clams

Did you know?

In the 1930s, Manila clams “accidentally”arrived from Japan by stowing away in ballast water from cargo ships and thus introduced to the U.S. West Coast. Today, most manila clams are farm-raised in the Pacific Northwest (Washington, Northern California, and Southeastern Alaska).

Cooking Methods:
Bake; Poach; Saute; Steam

Cooking Tips:

Enjoy raw on the half shell, fried or steamed. In soup, add minced clams at the simmer stage, steep for five minutes and serve. Large hard shells are stuffed or used in chowders, clam cakes and similar dishes. Whole, frozen clams must be served immediately upon thawing. If they are allowed to warm up, bacteria growth is rapid.