Manila Clam
Venerupis philippinarum
Small, sweet, and tender, Manila Clams are one of the most versatile West Coast shellfish. They’re ideal for quick steaming, pasta dishes, brothy bowls, and simple pan sauces where their clean, briny flavor shines.
Range
California to Washington
Method of Capture
Farmed in Rack & Bags, and seeded on beaches, and are harvested via a method involving digging up the sand with a tractor and sifting out the clams.
Seasonality
Year-round
Size Range
1 to 2 inches
Sustainability Consideration:
Farmed shellfish are different from other farmed fish in that an area is seeded, and the subsequent stages of growth are passive. The shellfish then live out their natural lives, and are harvested once they reach their full sizes. In the meantime they feed themselves by filtering the waters of on algal plankton and organic detritus, enhancing the ecosystems in which they grow.
Flavor & Texture:
- Flavor: Sweet, briny, and very clean, with a bright, approachable clam flavor
- Texture: Tender but pleasantly firm, not overly chewy
They’re a favorite for people who want full clam character without toughness.
Seafood Cooking Tips
Manila Clams cook quickly—think minutes, not long stews:
- Steam – Classic: steam with white wine, garlic, herbs, and butter until shells open; serve with bread or over pasta.
- Pasta & noodles – Toss steamed clams and their strained liquor with spaghetti, linguine, or Asian noodles.
- Pan roast – Cook in a shallow pan with tomatoes, chiles, and aromatics for a simple, brothy dish.
- Soup & chowder – Add the meats near the end of cooking so they stay tender.
- Grill – Place on a hot grill until they just open, then top with herb butter or garlic oil.
Always discard any clams that don’t open after cooking, and serve immediately while they’re hot and juicy.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
