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Always wanted to host your own clam bake but don’t live anywhere near the coast? Have the clams brought to you. You can even add some live Mediterranean mussels. Wakame or kombu can be used instead of the traditional rockweed seaweed.
Japanese in origin, Manila clams were introduced to the American west coast unintentionally during the seeding of Japanese oysters to strengthen the west coast oyster industry in the 1920s. Manila clams are very plentiful and farmed or rake harvested, making them a responsible seafood choice in terms of their environmental impact.
Applications: Manila clams can either be served raw like oysters or cooked. Discard any clams that aren’t tightly closed or do not close when tapped. Before serving scrub clams with a stiff brush under running water, then soak for several hours (preferably overnight) in salted water in order to divest the clams of any stored sand. After this, if you want to cook them you can steam or bake them in the shell, remove the meat and bread/fry it, or pan roast them.
Warning: People with compromised immune systems should not eat raw or partially cooked clams.
Handling: Cover clams with a damp towel and store in the refrigerator. Do not put them on ice, and do not put them in an air-tight container.
Season: Manila clams are best during the winter.
Origin: Puget Sound, Washington State,
Specifications: Each order of fresh manila clams is for a case of 5lbs of live clams.
Shipping Method: Fedex Overnight. We are unable to ship live manila clams to Texas, Louisiana, or Hawaii.
Browse our other shellfish including our selection of fresh oysters.
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