Fish
Ruditapes philippinarum
A tier
Ruditapes philippinarum, the Manila clam, is a small hard-shell clam native to the Pacific that now thrives in farms and wild sets from Asia to Europe and the US West Coast. Shells are oval with brown mottling; meats are sweet, tender, and quick to open in a hot pan. It is the default vongole clam for many modern kitchens. Steam with garlic, chilli, and white wine for spaghetti alle vongole, or add to miso soups and Korean spicy stir-fries. Purge if gritty, then cook only until shells open. Overcooking shrinks the meats into rubbery buttons. Live clams should smell clean and close when tapped.
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History
East Asian coastal diets used Ruditapes philippinarum in soups, pickles, and everyday boils.
Accidental and intentional introductions established Manila clams on the North American Pacific coast.
Adriatic and other European farms adopted Manila clams for the vongole trade.
Global aquaculture made Ruditapes philippinarum one of the most traded hard-shell clams.