Manila Clams are acclaimed as being the sweetest and probably the smallest hard shell clams you will find in the market. Although they share a firm texture with their East Coast Cherrystone and Littleneck cousins, they are slightly less salty.
The Manila Clam is not a native of North America. It was accidentally introduced to Washington State in oyster seed shipments from Japan. Lucky for us!
Although delicious raw on the half shell, most people steam Manila Clams, or add them to savory recipes such as bouillabaisse because of their pretty shells. We also like them in the traditional, garlicky white clam sauce over pasta.
Clams are a low fat, high protein seafood choice with healthful minerals such as Selenium, Zinc, Iron and Magnesium and B Vitamins like Niacin.