Origin: Samish Bay, Washington
Species: Ruditapes philippinarum
With their plump meats, light sweetness and dramatic shell stripes, it’s no wonder that manila clams are a favorite of chefs and diners. Since these clams are purged in sea water after harvest, they are free of grit and ready to cook after a brief rinse. Toss them into a pasta or stew and enjoy a fast-cooking, intensely flavorful meal.
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