Manila Clams

The Meat

Perfect, versatile, tasty clams.

Prep

It’s very important to scrutinize each clam. Unlike mussels, clams live in the muddy intertidal zone (inhale the sweet scent of low tide! haha...) so check every clam, even if it takes 10 minutes, and discard any that are cracked, broken, or open (and don’t close when you tap them).

A note on prep and storage: Bring a bag – your clams are packaged in a net so that they can breathe but they may drip so bring another container.

Most of you guys will be familiar with clams but in case you are not, here are some things you need to be aware of:

It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them thoroughly before cooking. You’ll receive a generous portion to account for any dead loss.
Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.
Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing just before cooking is a good idea.
As far as cooking clams, nature provided them with a built in timer for boiling or steaming. Fill up a heavy pot with a lid with about 3/4 cup of white wine (or fresh water), bring it to a boil. When the clams open up they're done. Those clams that do not open up should be discarded.
Put them in a bowl with the wine-clam sauce and enjoy!

Gear and fishery info

Aquaculture for our CSF members. But if you’re interested in clamming for your own clams, they’ll likely be littlenecks. Check out a tour or my book for more info on that.

#KnowYourFisherman

Our manila clams come from a variety of sources, including Little Skookum Inlet, WA.

Health concerns

All filter feeding bivalves (mussels, clams, oysters, scallops) are potential PSP risks. Aquaculture facilities are strictly managed by biologists to ensure a safe product.