W&T Seafood: Blog

Common Name: Manila Clams

Scientific Name: Ruditapes philippinarum

Origin:

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).

Brief Description:

• Manila clams are typically raised near shore shallow waters
• Manila clams can live for 7-10 years and grow to eight inches across, but most are sold at 3-4 years and less than 3 inches across
• Many chefs prefer manila clams because they are sweet, open easily and simultaneously when steamed, and yield a long shelf-life. Also, manila clams have a dramatic and colorful shell pattern which allow for a beautiful presentation
• Our manila clams are sold by the pound and available in three different sizes: small, regular, or large
• Manila clams can be eaten raw, but taste better cooked or steamed. The clams need only 3- 5 minutes of cooking before they are steamed open.

Grading:

• Small (avg. 25/lb)
• Regular (avg. 18/lb)
• Large (avg. 12/lb)

Availability:

Live manila clams are available year-round

Sustainability:

Manila clams have become well established in the Pacific Northwest without serious ecological consequences. These filterfeeders do not impair water quality or require wild fish as feed. Farmers harvest manila clams with rakes or by hand, which do not appear to significantly impact bottom habitats.

Taste:

Although Manila clams can grow quite large, the tastiest are about 1 inch wide. The meat in Manila clams is sweet, full, and tender.

Credit: Christopher Conrad

Recipes:

Manila clams are classically used in pasta and soups. Below are links to our favorite recipes.

• Manila Clams Primavera: A Spring Clam Recipe
• Baked Clams with Prosciutto Bits and Bread Crumbs
• Penne with Manila Clams and Chorizo Sauce
• Clams in Black Bean Sauce (a personal favorite!)