Manila Clams
Flavor Profile
Sweet, briny, and tender with a clean finish. Manila Clams are prized for their delicate flavor and supple texture, making them a standout in any shellfish dish.
Season
Available year-round, with peak harvests in late spring through fall.
Fun Facts
The Manila clam is native from southern Siberia to China. It was introduced to the West Coast of North America with oyster spat from Japan and now occurs from the British Columbia Coast to the Central Coast of California.
Small Shells, Big Flavor: Washington Manila Clams
Washington Manila Clams are a beloved shellfish with a refined, subtly sweet flavor and tender bite. Responsibly farmed in clean, sandy estuaries along the Washington coast, these clams are as sustainable as they are delicious. Their thin, beautifully patterned shells and consistent size make them ideal for both casual meals and elegant seafood dishes.
Flavor & Culinary Uses
Manila Clams are incredibly versatile, perfect for steaming, sautéing, or adding to pasta, paella, or chowder. They shine in classic garlic butter preparations, white wine broths, or light tomato sauces. Their shells open easily when cooked, releasing a natural briny liquor that enriches any dish.
Farming & Sustainability
Most Washington Manila Clams are cultivated using sustainable aquaculture practices in coastal estuaries. These low-impact methods support local ecosystems and communities while ensuring a reliable, eco-conscious supply. They’re a shining example of how seafood can be both environmentally friendly and delicious.
Elegant, easy to cook, and full of coastal character, Washington Manila Clams are a seafood staple worth savoring.
