Manila Clams from the PNW by the pound
Product Description
- Taste: buttery, slightly sweet, mildly salty
- Texture: meaty and tender and firm
- Size: less than 2 inches
- Source: Pacific Northwest, Alaska, British Columbia
- Catch Method: natural aquaculture - mechanically harvested
- Availability: year-round
- Sustainability Rating: Best Choice (Monterey Bay Aquarium Seafood Watch
- Recommended Preparation: steam, poached, sautéed
- Pack Size: by the pound
- Nutritional Info (serving size 1/2 pound) Calories 168, Fat 2.1g, Cholesterol 75mg, Sodium 136mg, Carbohydrates 0g, Fiber, 0g, Sugars 0g, Protein 28g, Calcium 0mg, Iron <1mg, Potassium 0mg, Vitamin A 0mg, Vitamin D 0 UI, Omega 3's <1mg
- Store the clams in the fridge between 35-40 degrees Fahrenheit
- Open the bag slightly so they can breath
- Eat within 2 days
- These clams are intended to stay alive until they are cooked
- Discard any clams in which the shell is stuck open and not responsive to touch - indicating that it is dead
- Discard any clams that don't open after cooking
Origins:
- Then: The Manila clam was introduced to the Pacific Northwest in the 1920's in shipments of oyster seed from Japan.
- Now: Manila clams are sustainably harvested from British Columbia to Northern California.
