Manila Clams
Venerupis philippinarumMacronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Steam clams until they open, ensuring they are cooked thoroughly to eliminate any harmful bacteria. Serve with lemon or garlic butter for enhanced flavor.
Smart Selection & Storage
Choose clams that are alive, with tightly closed shells. Avoid any that have cracked or broken shells.
Store clams in a bowl covered with a damp cloth in the refrigerator and consume within 2-3 days for optimal freshness.
Myths vs Realities
MythAll clams are the same.+
MythYou can eat clams that are open.+
MythClams are high in cholesterol.+
Healthy Recipes
Garlic and Herb Manila Clams
A simple yet flavorful dish featuring Manila clams sautéed in garlic and fresh herbs, perfect for a light meal.
- 1 pound Manila clams, cleaned
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup white wine
- Salt and pepper to taste
- 1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- 2. Add the cleaned Manila clams and white wine to the skillet. Cover and cook for about 5-7 minutes until clams open.
- 3. Stir in chopped parsley, season with salt and pepper, and serve immediately.
Spicy Manila Clam Pasta
A healthy twist on pasta featuring Manila clams, whole grain spaghetti, and a spicy tomato sauce.
- 8 ounces whole grain spaghetti
- 1 pound Manila clams, cleaned
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- Fresh basil for garnish
- 1. Cook spaghetti according to package instructions. Drain and set aside.
- 2. In a large skillet, heat olive oil and sauté garlic until fragrant. Add diced tomatoes and red pepper flakes, simmer for 5 minutes.
- 3. Add Manila clams and cooked spaghetti to the skillet, cover, and cook until clams open. Garnish with fresh basil before serving.
Manila Clam Chowder
A light and creamy chowder made with Manila clams, potatoes, and fresh vegetables, perfect for a cozy meal.
- 1 pound Manila clams, cleaned
- 2 cups vegetable broth
- 1 cup diced potatoes
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 cup almond milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. In a pot, heat olive oil and sauté onion, celery, and potatoes until softened.
- 2. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- 3. Stir in cleaned clams and almond milk, cooking until clams open. Season with salt and pepper before serving.
Coconut Curry Manila Clams
A vibrant and aromatic dish where Manila clams are cooked in a creamy coconut curry sauce, served with brown rice.
- 1 pound Manila clams, cleaned
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup vegetable broth
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- 2 cups cooked brown rice
- 1. In a pot, combine coconut milk, red curry paste, and vegetable broth. Bring to a simmer.
- 2. Add cleaned Manila clams and lime juice, cooking until clams open.
- 3. Serve over cooked brown rice and garnish with fresh cilantro.
Manila Clam and Quinoa Salad
A nutritious salad combining protein-rich quinoa and fresh Manila clams, tossed with a zesty lemon vinaigrette.
- 1 pound Manila clams, cleaned
- 1 cup quinoa, rinsed
- 2 cups water
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Mixed greens for serving
- 1. Cook quinoa in water according to package instructions. Fluff and let cool.
- 2. In a skillet, steam cleaned Manila clams until they open. Remove from heat.
- 3. In a bowl, whisk together olive oil, lemon juice, salt, and pepper. Toss quinoa, clams, and mixed greens with the dressing before serving.
Grilled Manila Clams with Chimichurri
Deliciously grilled Manila clams topped with a vibrant chimichurri sauce, perfect for a summer barbecue.
- 1 pound Manila clams, cleaned
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1 cup parsley, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1. Preheat the grill to medium-high heat. Place cleaned Manila clams on the grill and cook until they open.
- 2. In a bowl, mix olive oil, vinegar, parsley, garlic, salt, and pepper to create chimichurri.
- 3. Drizzle chimichurri over grilled clams and serve immediately.
Manila Clam Tacos with Avocado Salsa
Fresh and zesty tacos filled with Manila clams and topped with a creamy avocado salsa for a healthy twist.
- 1 pound Manila clams, cleaned
- 8 small corn tortillas
- 1 avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup red onion, diced
- Juice of 1 lime
- Salt and pepper to taste
- 1. Steam cleaned Manila clams until they open. Remove from heat and set aside.
- 2. In a bowl, combine avocado, tomatoes, red onion, lime juice, salt, and pepper for the salsa.
- 3. Warm corn tortillas and fill them with clams and avocado salsa before serving.
Manila Clam and Vegetable Stir-Fry
A quick and healthy stir-fry featuring Manila clams and a colorful mix of vegetables, served over brown rice.
- 1 pound Manila clams, cleaned
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups cooked brown rice
- 1 teaspoon ginger, minced
- 1. In a large skillet, heat sesame oil and sauté ginger and mixed vegetables until tender.
- 2. Add cleaned Manila clams and soy sauce, cooking until clams open.
- 3. Serve stir-fry over cooked brown rice.
Baked Manila Clams with Spinach and Feta
A healthy baked dish featuring Manila clams stuffed with a savory spinach and feta mixture, perfect as an appetizer.
- 1 pound Manila clams, cleaned
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C). In a skillet, heat olive oil and sauté garlic and spinach until wilted.
- 2. In a bowl, mix sautéed spinach, feta, breadcrumbs, salt, and pepper. Stuff the mixture into each clam shell.
- 3. Place stuffed clams on a baking sheet and bake for 15-20 minutes until golden brown.
Manila Clam and Sweet Potato Stew
A hearty stew combining Manila clams and sweet potatoes, packed with nutrients and flavor for a comforting meal.
- 1 pound Manila clams, cleaned
- 2 medium sweet potatoes, diced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1. In a pot, sauté onion and garlic until translucent. Add diced sweet potatoes and cook for 5 minutes.
- 2. Stir in diced tomatoes, vegetable broth, thyme, salt, and pepper. Simmer until sweet potatoes are tender.
- 3. Add cleaned Manila clams and cook until they open. Serve hot.
Frequently Asked Questions (FAQ)
How do I know if Manila clams are fresh?
Fresh Manila clams should be tightly closed or close when tapped. Discard any that remain open.
Can I eat the shells of Manila clams?
No, the shells are not edible. Only the meat inside is safe to consume.
How should I store Manila clams?
Store live clams in a breathable container in the refrigerator and consume them within a few days.
What is the best way to cook Manila clams?
Steaming is one of the best methods as it preserves their flavor and texture.
Are Manila clams sustainable?
Yes, Manila clams are often farmed sustainably, making them an environmentally friendly seafood choice.
How do I clean Manila clams?
Soak them in cold water for about 20 minutes to help them expel sand, then rinse thoroughly.
Can I freeze Manila clams?
Yes, cooked clams can be frozen, but it is not recommended to freeze live clams.
What dishes can I make with Manila clams?
They can be used in pasta dishes, soups, or served as a standalone appetizer with dipping sauces.