Frozen Manila Clams - 1 lb
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Frozen Manila Clams - 1 lb

Product #

[3]
Selected Price $0.00
Number of 1 lb Bags:
  • Details
  • Nutrition &
    Ingredients
  • Recipes
  • Serving/Care
  • Shipping
NOTE: The 1 lb and 3 lb options must be shipped with another frozen item, to ensure delivered quality.
  • Grown in Washington State
  • Approximately 16-18 individually frozen clams
  • Rich in omega-3s and micronutrients
  • Partially-cooked for easy extraction
  • Seawater-purged to flush out sand and grit
  • Rated Best Choice Monterey Bay Aquarium for sustainability
Enjoyed for their tender sweetness and fresh flavor, our colorful Manila clams are great served on their own or as part of your favorite pasta dish or cioppino. Partially cooked and clean of grit.

As their name implies, "Manila" clams 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.

Safe and easy to enjoy
By law, each batch is tested and certified by the State of Washington as safe to eat raw, before the clams are harvested. Our clams can be thawed and consumed as is, or cooked further from frozen (no thawing required), as you prefer.

After being cleaned and vacuum-packed, our clams undergo immersion in hot water (175°F) for 13 minutes — a process that partially cooks the clams and makes it very easy to pull the meat from the shell.
 
Note: The "nectar" in the bags is the result of the cooking process and natural juices from the clams.



 
Many ways to savor
our 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.
Ingredients:
Manila clams (Tapes japonica)





Nutrition Facts
Manila Clams
Serving Size 3oz. (85g), about 5 clams

Amount Per Serving
Calories 120 Calories from Fat 15

  % Daily Value*
Total Fat 2g 3%
  Saturated Fat 0g
  Trans Fat 0
Cholesterol 57mg 19%
Sodium 95mg 4%
Total Carbohydrate 4g 1%
  Dietary Fiber 0g
  Sugars 0g
Protein 22g

Vitamin A 10% Vitamin C 31% Calcium 8% Iron 132%
Total Omega-3s 330mg
EPA 120mg
DHA 120mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Storage
Keep frozen at or below 0° F (-18° C).

Held under these conditions our cultivated Manila Clams should retain their quality for at least six to 12 months.

Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).

NOTE: Seafood stored in frost-free freezers should be used within 3 months.
 
Thawing instructions
Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.

For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. 

Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).

Closed shells: Not a problem
Many cookbooks advise readers to discard live mussels that either do not close when the shell is tapped, or open when they are cooked. In fact, experiments show that the shells of many healthy live mussels do not close or open when tapped or cooked (Reuello N 2004).

Our mussels are immediately par-cooked and frozen upon harvest, so there's no way for them to become spoiled … unless they thaw and sit at temperatures above 40° F before being cooked.

After being carefully hand selected, cleaned and vacuum-packed, our mussels undergo immersion in hot water (175°F) for 13 minutes — a process that pasteurizes and partially cooks the mussels, making it very easy to pull the meat from the shell.

Any Vital Choice mussels that stay closed during cooking are safe to eat. The shells can literally "glue" together while cooking, especially if immersed in liquid. Use care when opening unopened mussels, which only need to be coaxed open. (To avoid injury, use a blunt-edged tool such as a butter knife.)

Note: The “nectar” in the bags is the result of the cooking process and natural juices from the mussels.

Reuello N. Improving post-harvest handling to add value to farmed mussels. Ruello and Associates, for Seafood Australia. January 2004. ISBN 0 9577695 12

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.
 
*Note: Consumption of raw or partially cooked shellfish creates a risk of serious illness, especially to people with medical conditions that compromise immunity. Vulnerable individuals should avoid eating raw or partially cooked shellfish.
 
Frozen foods are packed with dry ice
and ship Monday through Wednesday (except holidays).

Frozen foods ship via 2nd Day Air service or 1-3 Day Express Ground service, depending on shipping date and destination.

Standard Shipping Fees
  • Up to $49.99 = $4.95 shipping
  • $50 - $98.99 = $9.95 shipping
  • $99 and over = FREE shipping
Overnight shipping and other premium services cost extra; for more information, see our Shipping page. (Live shellfish ship overnight at no extra cost.)
  • We cannot ship perishable goods to PO boxes.
  • Free standard shipping applies to all orders of $99 or more sent to any U.S. street address.
  • Perishable shipments to Alaska and Hawaii are subject to surcharges; please see our Shipping page.
When will my frozen foods arrive?
  • Orders placed Saturday, Sunday, Monday, or before 10 AM Tuesday will ship on Tuesday* to arrive 1-3 days later.
  • Orders placed between 10 AM Tuesday and 10 AM Wednesday will ship on Wednesday* to arrive 1-2 days later.
  • Orders placed after 10 AM on Wednesday through 12:00 midnight Friday will ship on Monday* to arrive 1-3 days later.
*Except when a holiday falls on the designated shipping day.

For more information, see our Shipping page.

For orders, questions, or assistance call 800-608-4825 any day or time. © 2014 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved