Chefs favor Manila clams because of their sweetness, ease of opening after cooking, and varied colorful shell patterns.
As their name implies, Manila clams (Tapes japonica) originated in the western Pacific, but ours are cultivated sustainably off the Washington coast in Puget Sound.
The harvest-area waters are constantly monitored for purity, and no harvest occurs without prior approval from State of Washington health authorities.
By law, each batch is tested and certified by the State of Washington as safe to eat raw, before the clams are harvested.
Certified-safe meats that are easy to remove
After being cleaned and vacuum-packed, our clams undergo immersion in scalding hot water (170°F) for several minutes ... a process that partially cooks the clams and makes it very easy to pull the meat from the shell.
Being State-certified safe, they can be thawed and consumed as is, or cooked
further from frozen (no thawing required), as you prefer.
For more information, see the “Serving/Storage” tab on our Manila Clams page.
And see today's recipe for Clams, Shrimp, and Sausage over Pasta.
Many ways to enjoy sweet Manila clams
Steaming with water is a common way to enjoy our premium quality Manila clams. You can also steam them in wine, beer, cider, sake or vermouth … or add a bit of any flavorful liquid to the steaming water.
Try adding complementary seasonings to your chosen steaming liquid, such as herbs, onions, leeks, shallots, garlic, lemongrass, chilies, ginger, or tomatoes.
You can also roast, sauté, bake, or stir-fry our connoisseur-quality clams, and enjoy them in sauces, soups, stews, and chowders.
Many regional recipes feature clams … Italian linguine and clam sauce, Portuguese cataplana stew, San Francisco cioppino, lndian curry, Korean hot pot, Peruvian ceviche, and Cajun gumbo or jambalaya.