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Manila clams are not indigenous to coastal BC waters. They were accidentally introduced in the 1930’s with Japanese pacific oyster seed. They are now very common to the Georgia Strait and the west coast of Vancouver Island and dominate BC’s clam farming industry.
Their tender, sweet meat and colorful shell make them our most popular clams for almost any recipe, delicious on linguini, baked, broiled, or steamed open in your favorite sauce.
The most common way to cook clams is to steam them. They can also be cooked in soup, baked, or stir-fried. Clams can be cooked together with mussels. For a main dish of steamed clams, allow 1 to 1 ½ lbs per person. With pasta or rice, 1 lb is enough. For a side dish or starter, allow ½ lb per person.
Store clams in the fridge until you are ready to cook them. If you aren’t cooking them the day you buy them, take them out of the bag, put them in a shallow bowl, and cover them with a damp cloth. Kept cold and damp, clams will live in your fridge for 2 or 3 days.