Fish

Manila Clam

A tier

Manila clam is the market name for Ruditapes philippinarum sold live by the pound for steaming and pasta. Shells show patterned browns and creams; inside, the meat is plump for its size with a gentle sweetness that loves chilli, parsley, and sake. They are friendlier to cook than large quahogs because they open fast and stay tender. Use for weeknight linguine, Japanese asari sakamushi, and Portuguese cataplana-style pots. Soak briefly in salted water if sand is present. Discard unopened shells after cooking. Their reliability and year-round farm supply make them a chef’s staple small clam.