West Coast Manila Clams from Canada

TASTING NOTES FROM THE CURATOR

West Coast Manila Clams are small, oval-shaped bivalves with a finely ridged shell that has wide bars of color. This shellfish is one of the most widely cultivated clams in the world. They are small, but with a very plump meat inside. They’re juicy and sweet, not as salty as other clams, and they have a nice briny aftertaste.

PREPARATION AND PAIRINGS

West Coast Manila Clams from Canada are great to steam with wither a white wine sauce, or a broth. They can also be baked with butter and garlic, or used in soups. The best flavors to pair with it are anything fatty, particularly salty, cured meats like bacon and pancetta.

A (CLAM) HITCHHIKER’S GUIDE

Contrary to its name, Manila Clams are not, in fact, from Manila, Philippines. It’s a little confusing, and no one can really find a concrete reason why they had been named such. Manila Clams are actually native to Japan, where they are called “asari.” They came into Western consciousness (and palates) when they were introduced into North American and Canadian waters in the 1920s and 1930s, completely by accident. They basically hitchhiked, accompanying oyster seed shipments from Japan. They were quick to adapt to their new environment, easily thriving in the new waters. They are now found as far as the central coast of British Columbia, all the way to Northern California.

Storage Instructions

Store your fresh shellfish in the fridge, keeping the temperature between 0 to 5°C. Place it in a bowl with ice at the bottom—or if you have the room, place ice in a large bowl, then place the shellfish in a slightly smaller bowl to sit in the large one—and cover everything up with a wet paper towel. To enjoy them at their freshest, please consume them within 48 hours.