Manila Clams

RIding "piggyback" from Japan, the Manila clam was inadvertently introduced to the U.S. west coast by shipments of Pacific oyster seed. The clam quickly established itself and has since grown into our most demanded product. They are amenable to artificial spawning, which allows us to keep our beds at maximum yield. Manilas are favored by chefs because of their sweetness, their ease of opening upon being steamed, their long shell life, and their dramatically varied colorful shell patterns. 

Manila Clam Brochure (PDF)