Manila clams
Small, glossy-shelled, sweet — the everyday clam of the Pacific Northwest. Hand-raked from cold gravel beaches and shipped live overnight.
Flavor
Sweeter and less briny than littlenecks. Tender belly, no chew. They open quickly in any hot broth.
How to cook
Steam in white wine, garlic, butter for vongole. Toss into paella in the last 6 minutes. Discard any that don't open.
Storage
Refrigerate in an open container under a damp cloth at 34–40°F. Use within 4–5 days of arrival.
Servings
Plan on ¾ to 1 lb per person as a main, ½ lb as an appetizer. Our 2 lb bag serves 2–3 hungry people.