Manila Clams - British Columbia

Live Clams from British Columbia.

Give your clams a quick cold rinse. Any clams tat don’t close after rinsing, throw them away.

Tip the clam shells into a steamer or colander and expose them to the steam for 2 minutes, shaking from time to time, until the clam shells have all opened.

Make your favourite sauce and either use steam from that sauce to cook clams or just add clams to sauce afterwards.