Clams, Manila

Scientific Name

Ruditapes philippinarum

Harvest Method

Wild dug

Harvest Area

Washington State

Seasonality

Year round – however quality is best in spring, fall and winter.

Responsible Sourcing Information

Live US shellfish are recommended as sustainable by a variety of sources including Monterey Bay Aquarium and NOAA Fish Watch.

Cooking Notes

Steamed, grilled, or fried.

Best Substitutes

Cockles, Hardshell Clams.

Editorial

Manila clams, scientifically known as Ruditapes philippinarum, are a popular species of bivalve mollusks with a distinctive oval shape and a moderate beak located anterior of the midline. The exterior of the shell is sculptured with concentric lines and radial ribs, with beadlike nodes at their intersections. The shell also has distinctive black and white markings. Indigenous populations of Manila Clams are distributed along the coasts of the Pacific to the Indian Ocean.

LPSS’s selection of Manila clams are harvested in Washington State and are mostly wild-dug by hand or hand-operated fork, pick, rake, or shovel. From a sustainability standpoint, Manila clams are an environmentally responsible choice, as they are typically harvested using methods that minimize habitat disturbance and reduce bycatch. Fisheries management measures help ensure the long-term health and abundance of Manila clam populations, allowing for the continued enjoyment of this delectable seafood for generations to come.

Culinary professionals appreciate the versatility of Manila clams, which can be prepared using a variety of cooking methods to showcase their natural flavor and texture. Whether steamed, sautéed, grilled, or incorporated into soups, stews, and pasta dishes, Manila clams lend themselves well to a wide range of culinary creations. Their tender, succulent meat boasts a firm yet delicate texture, while their briny-sweet taste adds depth and complexity to dishes, enhancing the overall dining experience.

If you are looking for a substitute for Manila clams, you can try other types of clams or bivalve mollusks, such as cockles or hardshell clams. Each of these options has its own unique characteristics, which can provide chefs and culinary professionals with plenty of opportunities for creativity and innovation.