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Manila Clams: Frozen

Manila Clams: Frozen


Size: One 1lb bag (16-18ct)
Our colorful Manila clams are great served on their own or as part of your favorite pasta dish or Cioppino. Partially cooked and clean of grit.

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NOTE: The 1 lb and 3 lb options must be shipped with another frozen item, to ensure delivered quality.
Enjoyed for their tender sweetness and fresh flavor, our colorful Manila clams are great served on their own or part of your favorite pasta dish or cioppino. Partially cooked and clean of grit. As their name implies, “Manila” clams originated in the western Pacific, but ours are cultivated sustainably in the waters of Puget Sound, Washington. Harvest-area waters are constantly monitored for purity, and no harvest occurs without prior approval from State of Washington health authorities.
• Grown in Washington State
• Approximately 16-18 individually frozen clams
• Rich in omega-3s and micronutrients
• Partially-cooked for easy extraction
• Seawater-purged to flush out sand and grit
• Rated Best Choice Monterey Bay Aquarium for sustainability
Safe and easy to enjoy
By law, each batch is tested and certified by the State of Washington as safe to eat raw, before the clams are harvested. Our clams can be thawed and consumed as is, or cooked further from frozen (no thawing required), as you prefer.
After being cleaned and vacuum-packed, our clams undergo immersion in hot water (175°F) for 13 minutes — a process that partially cooks the clams and makes it very easy to pull the meat from the shell.
Note: The “nectar” in the bags is the result of the cooking process and natural juices from the clams.
Many ways to savor our sweet Manila clams
Steaming with water is a common way to enjoy our premium quality Manila clams. You can also steam them in wine, beer, cider, sake or vermouth — or add a bit of any flavorful liquid to the steaming water.Try adding complementary seasonings to your chosen steaming liquid, such as herbs, onions, leeks, shallots, garlic, lemongrass, chilies, ginger, or tomatoes.You can also roast, sauté, bake, or stir-fry our connoisseur-quality clams, and enjoy them in sauces, soups, stews, and chowders.

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