Manila Clams

Manila Clams

Number of 1lb Bags	Product Code	Total Price	Quantity

1	FMC101	$14.00
3	FMC103	$37.00
6	FMC106	$67.00
9	FMC109	$93.00

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PLEASE NOTE: The 1 lb. and 3 lb. options (FMC101 and FMC103) must
be shipped with another frozen item to ensure quality ... place one additional frozen item in your Cart.

• Grown in Washington State
• Par-cooked for easy meat removal
• Rich in omega-3s and micronutrients

• Seawater-purged to flush out sand and grit

• Designated a sustainable seafood by Monterey Bay Aquarium

Chefs favor Manila clams because of their sweetness, ease of opening after cooking, and varied colorful shell patterns.

As their name implies, Manila clams (Tapes japonica) originated in the western Pacific, but ours are cultivated sustainably in the waters of Puget Sound, Washington.

Harvest-area waters are constantly monitored for purity, and no harvest occurs without prior approval from State of Washington health authorities.

Certified-safe meats that are easy to remove
By law, each batch is tested and certified by the State of Washington as safe to eat raw,
before the clams are harvested.

After being cleaned and vacuum-packed, our clams undergo immersion in hot water (170°F) for several minutes ... a process that partially cooks the clams and makes it very easy to pull the meat from the shell.

Being State-certified safe, they can be thawed and consumed as is, or cooked
further from frozen (no thawing required), as you prefer.

For more information, see “Serving/Storage”, below.

Many ways to enjoy sweet Manila clams

Steaming with water is a common way to enjoy our premium quality Manila clams. You can also steam them in wine, beer, cider, sake or vermouth … or add a bit of any flavorful liquid to the steaming water.

Try adding complementary seasonings to your chosen steaming liquid, such as herbs, onions, leeks, shallots, garlic, lemongrass, chilies, ginger, or tomatoes.

You can also roast, sauté, bake, or stir-fry our connoisseur-quality clams, and enjoy them in sauces, soups, stews, and chowders.

Many regional recipes feature clams … Italian linguine and clam sauce, Portuguese cataplana stew, San Francisco cioppino, lndian curry, Korean hot pot, Peruvian ceviche, and Cajun gumbo or jambalaya.

Storage

Keep frozen until ready to cook. Refrigerate cooked clams, and consume within 24 hours.

Cooking

Steam for 3 to 5 minutes, until they plump up. Roast, sauté, bake, or stir-fry for 5 to 7 minutes.

Steamed with water is a great, simple way to enjoy Manila clams. Try adding a bit of flavorful liquid to the steaming water e.g., (wine, beer, cider, sake, or vermouth), and complementary seasonings such as herbs, onions, leeks, shallots, garlic, lemongrass, chilies, ginger, or tomatoes.

You can also roast, sauté, bake, or stir-fry our connoisseur-quality clams, and enjoy them in sauces, soups, stews, and chowders.

Explore the many wonderful regional recipes featuring clams … Italian linguine and clam sauce, Portuguese cataplana stew, San Francisco cioppino, lndian curry, Korean hot pot, Peruvian ceviche, and Cajun gumbo or jambalaya.

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