Live Manila Clams
Bursting with the flavour of the Vancouver sea, Manila Clams are a chef’s favourite because of their sweet taste, natural umami, meat-to-shell ratio, and ease in opening up their shells (only three to five minutes to steam open).
Origin: Vancouver Island
Net Weight: 40-45pcs/kg
Ways to cook Live Manila Clams
- Enjoy them steamed, boiled, or stir-fried with white wine and garlic in a spaghetti vongole
Looking for some dinner inspiration? Check out these 8 Easy Clam Recipes That Will Please The Crowd!
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