Manila Clam
Also known as：Carpet shell clam, Japanese littleneck
Ruditapes philippinarum
- Origin
- Fujian, Shandong, Liaoning
- Season
- Year-round
- Appearance
- Oval thin shells, yellowish-brown to grey-white with fine dense markings; small in size — the most common budget clam in the market.
Content compiled by the Xian Mancang team
Introduction
品种介绍The Manila clam (huage), named for its patterned shell, is farmed mainly in Fujian, Shandong and Liaoning — mature technology and year-round supply.
Tender, savory flesh at friendly prices; one of the highest-usage shellfish for both homes and restaurants.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Hold at low temperature with high oxygen: 8–20°C, salinity 20–32‰, density 40–80 kg per cubic meter (shallow tanks or flat net baskets).
Desand before sale: soak in circulating seawater 6–12 hours with continuous water changes; hold 2–4 days; remove dead clams promptly. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Huge output at low prices makes it the volume king of shellfish — steady daily sales in supermarkets and wet markets. Small sizes feed fast food and homes; large (≤40/piece per jin) go to restaurant stir-fries. Stable year-round supply; a permanent staple of wholesale stalls.
Culinary & Commercial Use
烹饪与商业用途Stir-fried (plain or spicy) clams are high-frequency night-market and home dishes; steamed-egg clams and clam soup are fresh and appetizing.
Foodservice: stir-fries, soups and seafood-noodle broths; barbecue stalls do foil-wrapped clams — quick to plate, steady margins, an essential stocked shellfish.
Buying Guide
选购指南Live clams: slightly open shells that close quickly on touch are alive; clean shells, no mud stench. Undesanded clams grit in dishes — resoak 1–2 hours before cooking. Among same-size clams, heavier and brighter-shelled ones are fuller; cull dead clams when receiving stock.
Market Reference
规格行情Reference price: live 5–10 CNY/jin; mainstream 30–50 pieces/jin; larger (≤30/jin) slightly higher. Stable year-round pricing — the budget volume category; volume expands before holidays with small price rises.
Manila Clam · FAQs
How do I pick the freshest Manila Clam?
Live clams: slightly open shells that close quickly on touch are alive; clean shells, no mud stench. Undesanded clams grit in dishes — resoak 1–2 hours before cooking. Among same-size clams, heavier and brighter-shelled ones are fuller; cull dead clams when receiving stock.
What are the live-holding requirements for Manila Clam?
Hold at low temperature with high oxygen: 8–20°C, salinity 20–32‰, density 40–80 kg per cubic meter (shallow tanks or flat net baskets).
What is the current market price of Manila Clam?
Reference price: live 5–10 CNY/jin; mainstream 30–50 pieces/jin; larger (≤30/jin) slightly higher. Stable year-round pricing — the budget volume category; volume expands before holidays with small price rises.
How do I cook Manila Clam? What methods work best?
Stir-fried (plain or spicy) clams are high-frequency night-market and home dishes; steamed-egg clams and clam soup are fresh and appetizing.
Manila Clam · For stock availability and holding consultation, contact us