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You are here: Home / Seafood / Clams / Manila Clams

Manila Clams

This page first published: Sep 4, 2004 · Updated: Jun 7, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
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.

Tagged With: Asian Food, Hard Shell Clams, Pacific Clams

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