Found in the Pacific North West, as well as in South-East Asia, these clams have long, flat shells. They don’t bury themselves very deeply in the sand.
They are mostly farmed these days owing to the demand for them, which started in the 1970s in North America and has increased since.
Cooking Tips
Needs cooking.
Equivalents
Small: 1.25″ (3.2 cm)
25-34 clams per pound or 57-66 per kg
Medium: 1.5″ to 1.75″ (3.8 to 4.5 cm)
18-24 clams per pound or 39-48 per kg
Large: 1.75″ to 2.25″ (4.5 to 5.7 cm)
10-14 clams per pound or 22-30 per kg
History Notes
Native to South-East Asia. Brought to North America sometime around the late 1940s by mistake; was in with other clams being imported for seeding.