Common Name:
Manila Clam
(also known as Japanese Clam)
Scientific Name:
Ruditapes philippinarum (Adams & Reeve, 1850)
Reproduction Period:
Spring to Summer
Harvesting Areas:
Ria de Aveiro
Tagus River Estuary
Packaging:
Bioline mesh
1 kg, 2 kg or 5 kg bags
Sizes:
Medium (60–70 pieces)
Large (40–50 pieces)
The Manila clam is a bivalve with a robust shell and a distinctive marbled pattern, displaying tones that range from beige and brown to grey. The shell is solid and slightly oval, with well-defined concentric ridges that provide high resistance and excellent live storage capacity. It lives buried in sandy and muddy sediments, feeding by filtration on microalgae and organic particles present in the water.
Its meat is succulent and firm, with a pronounced marine flavour and a subtle sweet note that makes it highly valued in gastronomy. It retains its texture well during cooking, making it ideal for raw preparations, sautéed dishes, rice dishes and pasta. Always marketed live, it guarantees maximum freshness and superior quality in all culinary applications.
