This important clam is not a native of North America, but was accidentally introduced to Washington State in oyster seed shipments from Japan. This species has become a welcome addition to Washington's list of clams. They have a sweet taste and firm texture.
Manila clams are normally prepared by steaming, but can also be eaten raw or added to various recipes that include the shells for appearance such as bouillabaisse.
Clams are a low fat, high protein seafood choice with healthful minerals such as selenium, zinc, iron and magnesium and B vitamins like niacin.