-
Grown in Washington State - Average 17 clams per pound
- Rich in omega-3s and micronutrients
-
Partially-cooked for easy meat removal -
Seawater-purged to flush out sand and grit -
Monterey Bay Aquarium “Best Choice” for sustainability NOTE: The 1 lb. and 3 lb. options must be shipped with another frozen item, to ensure delivered quality. Just add one additional frozen item to your Cart.
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.
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.
Accordingly, 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. |
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 The common (but misguided) advice to to discard live clams that do not open when the shell is tapped does NOT apply to our clams.
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 clams, making it very easy to pull the meat from the shell.
Any Vital Choice clams 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 clams, 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 clams.
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.
|
|
|
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 329mg
EPA 117mg
DHA 124mg |
| * Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs. |
Manila clams (Tapes japonica)
|
