Manila Clams
Venerupis philippinarumClinical Encyclopedia
Manila clams are a popular seafood choice known for their sweet, briny flavor and tender texture. They are rich in protein and essential minerals, making them a nutritious addition to a balanced diet.
Macronutrient 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
Best enjoyed steamed to retain their natural flavors and nutrients. Serve with a squeeze of lemon or a garlic butter sauce.
Smart Selection & Storage
Choose clams that are tightly closed and have a fresh ocean smell. Avoid any that are cracked or have an off odor.
Store live clams in a breathable container in the refrigerator and consume within a few days for best quality.
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 light and flavorful dish featuring Manila clams sautéed with garlic, fresh herbs, and a splash of white wine, perfect for a healthy dinner.
- 1 pound Manila clams, cleaned
- 4 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- 2. Add the cleaned Manila clams and white wine, then cover and cook until clams open, about 5-7 minutes.
- 3. Stir in parsley, lemon juice, salt, and pepper before serving warm.
Spicy Manila Clam Stir-Fry
A quick stir-fry featuring Manila clams with bell peppers and a spicy chili sauce, served over brown rice for a nutritious meal.
- 1 pound Manila clams, cleaned
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons chili paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups cooked brown rice
- 1. Heat sesame oil in a wok over high heat and add bell peppers, stir-frying for 2-3 minutes.
- 2. Add the Manila clams and chili paste, stirring until clams open, about 5 minutes.
- 3. Serve the clam stir-fry over cooked brown rice.
Manila Clam and Quinoa Salad
A refreshing salad combining protein-rich quinoa, Manila clams, and a zesty lemon vinaigrette, perfect for a light lunch.
- 1 pound Manila clams, cleaned
- 1 cup cooked quinoa
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1. Steam the Manila clams until they open, then let cool and remove from shells.
- 2. In a large bowl, combine quinoa, cucumber, red onion, and clams.
- 3. Whisk together olive oil, lemon juice, salt, and pepper, then pour over the salad and toss gently.
Coconut Curry Manila Clams
A rich and creamy coconut curry featuring Manila clams, served with steamed vegetables for a healthy twist.
- 1 pound Manila clams, cleaned
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup broccoli florets
- 1 cup snap peas
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- 1. In a pot, combine coconut milk and red curry paste over medium heat, stirring until smooth.
- 2. Add the Manila clams and vegetables, cover, and cook until clams open, about 5-7 minutes.
- 3. Stir in lime juice and garnish with fresh cilantro before serving.
Lemon Garlic Manila Clams with Zoodles
A low-carb dish featuring Manila clams sautéed with garlic and served over zucchini noodles for a healthy alternative to pasta.
- 1 pound Manila clams, cleaned
- 4 cloves garlic, minced
- 2 medium zucchinis, spiralized
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 1. In a skillet, heat olive oil and sauté garlic until fragrant.
- 2. Add Manila clams and cook until they open, then toss in spiralized zucchini and cook for 2-3 minutes.
- 3. Season with salt, pepper, and fresh basil before serving.
Mediterranean Manila Clams with Chickpeas
A hearty dish combining Manila clams and chickpeas in a Mediterranean-inspired tomato sauce, rich in flavor and nutrients.
- 1 pound Manila clams, cleaned
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano
- Salt and pepper to taste
- 1. Sauté onion and garlic in a pot until soft, then add diced tomatoes and oregano.
- 2. Stir in chickpeas and Manila clams, cover, and simmer until clams open, about 5-7 minutes.
- 3. Season with salt and pepper before serving warm.
Manila Clam Tacos with Avocado Salsa
Delicious tacos filled with Manila clams and topped with a fresh avocado salsa, perfect for a light and healthy meal.
- 1 pound Manila clams, cleaned
- 8 small corn tortillas
- 1 avocado, diced
- 1 tomato, diced
- 1/4 red onion, chopped
- 1 tablespoon lime juice
- Cilantro for garnish
- 1. Steam the Manila clams until they open, then remove from shells.
- 2. In a bowl, combine avocado, tomato, red onion, and lime juice to make the salsa.
- 3. Fill each tortilla with clams and top with avocado salsa and cilantro before serving.
Asian-Inspired Manila Clam Soup
A light and nourishing soup made with Manila clams, ginger, and green onions, perfect for a comforting meal.
- 1 pound Manila clams, cleaned
- 4 cups vegetable broth
- 1 inch ginger, sliced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt to taste
- 1. In a pot, bring vegetable broth and ginger to a boil, then add Manila clams.
- 2. Cook until clams open, about 5 minutes, then stir in soy sauce and sesame oil.
- 3. Garnish with green onions before serving hot.
Manila Clam and Spinach Pasta
A healthy pasta dish featuring whole grain spaghetti tossed with Manila clams and sautéed spinach in a light garlic sauce.
- 1 pound Manila clams, cleaned
- 8 ounces whole grain spaghetti
- 4 cups fresh spinach
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Cook spaghetti according to package instructions, then drain and set aside.
- 2. In a skillet, heat olive oil and sauté garlic until fragrant, then add Manila clams and cook until they open.
- 3. Stir in spinach and cooked spaghetti, season with salt and pepper, and serve warm.
Manila Clams with Cauliflower Rice
A healthy alternative to traditional rice, this dish features Manila clams served over cauliflower rice, seasoned with herbs.
- 1 pound Manila clams, cleaned
- 1 head cauliflower, riced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1. In a skillet, heat olive oil and sauté garlic until fragrant, then add riced cauliflower and cook for 5 minutes.
- 2. Add Manila clams and cover until they open, about 5-7 minutes.
- 3. Stir in parsley, season with salt and pepper, and serve over cauliflower rice.
Frequently Asked Questions (FAQ)
How should I clean Manila clams?
Soak them in salted water for about 20 minutes to help them expel sand, then rinse under cold water.
Can I eat the shells of Manila clams?
No, the shells are not edible; only the meat inside should be consumed.
How long do steamed Manila clams last in the fridge?
They can be stored in the refrigerator for up to 2 days if kept in an airtight container.
What is the best way to cook Manila clams?
Steaming is recommended as it preserves their flavor and texture; they should be cooked until they open.
Are Manila clams sustainable?
Yes, Manila clams are often farmed sustainably, making them an environmentally friendly seafood choice.
What do Manila clams taste like?
They have a sweet, briny flavor with a tender texture, often described as mild and slightly nutty.
How can I tell if Manila clams are fresh?
Fresh clams should be tightly closed or close when tapped; discard any that remain open.
Can I freeze Manila clams?
Yes, they can be frozen, but it's best to cook them first for optimal texture and flavor.