Manila Clam

Manila clams are small, tender clams commonly used in soups, pasta, and stir-fries. They have a slightly sweet, briny flavor and a delicate texture.

15

1 medium raw clam

(20 grams)

CAL

A

Nutri-Score

Contains high-quality protein, iron, and omega-3 fatty acids, but also moderate sodium.

Value per 100 grams & per cup (150g):

85 kcal | 130 kcal

Protein

15 grams | 20 grams

Fats

1 gram | 1.5 grams

Carbohydrates

3 grams | 4.5 grams

Fiber

None

Vitamins & Nutrients

Vitamin B12: Supports nerve function and red blood cell production.
Iron: Promotes oxygen transport in the blood.
Magnesium: Supports muscle and nerve function.
Potassium: Promotes fluid balance and muscle function.

Satiety and Feelings

Manila clams are high in protein and low in fat, making them filling without excess calories.

What does 100 g look like?

About a handful of clam meat, roughly 10–12 small clams.

What does 2000/2500 calories look like?

About 23–29 servings (100 g each) or 15–20 cups (150 g each), weighing 2.3–2.9 kg (5.1–6.4 lbs).

Daily Value per 100 grams %

Vitamin B12 ⭐

100%

Magnesium

10%

Iron

20%

Potassium

5%

Fiber

0%

Protein

30%

Sodium (Salt)

2%

Carbohydrates

2%

Total Fat

2%

Saturated Fat

Saturated Fat 1%

Cholesterol

40%

Sugar

0%

Calories

5%

Did you know?

Manila clams are native to the Pacific coast of Asia and have been introduced worldwide for aquaculture.
They are burrowing bivalves that filter plankton from the water, helping clean their ecosystem.
Manila clams can live up to 5–10 years in the wild, slowly growing their shells over time.
Their small size, tender texture, and mildly sweet, briny flavor make them ideal for delicate dishes like pasta vongole, and they are preferred over native clams because they cook evenly, open reliably, and provide a consistent taste, which is why they are cultivated commercially for such traditional recipes.