Manila clams

Manila Clams

Manila clams are a type of bivalve mollusk highly valued in gastronomy for their delicate flavor and tender texture. Their scientific name is Venerupis philippinarum, and they are native to the Pacific coasts, especially Japan, Korea, and the Philippines, from which their name "Manila" originates.

This shellfish is characterized by its small to medium size, with a smooth shell that is generally light brown in color with lines and spots that vary depending on its habitat. They are very popular in Mediterranean, Asian, and Latin American cuisine, as they provide a mild and slightly saline flavor that is ideal for soups, rice dishes, and stews.

Regarding their nutritional properties, Manila clams are an excellent source of high-quality protein, low in fat, and rich in minerals such as iron, zinc, and calcium. They also contain B vitamins, which are essential for energy metabolism and nervous system health.

In different Latin American countries, Manila clams may be known simply as Chinese clams or Asian clams, although the term "Manila clams" is the most common and recognized in the culinary world.

Thanks to their delicate flavor and versatility, Manila clams are an ideal ingredient to enhance all kinds of seafood recipes, standing out in paellas, ceviches, pastas, and soups.