Manila Clams

Ruditapes philippinarum

Manila Clams

  • Scientific name: Ruditapes philippinarum
  • Sales name: Vongole Veraci

The manila clam is a bivalve mollusk having a robust oval-shaped shell with thin radial striations. The color of the shell varies from white to gray to yellow, up to black for larger clams. The product is bred near the coasts and in coastal lagoons (especially in the Upper Adriatic) and the harvest is carried out manually using a particular tool, similar to a large rake. Portuguese manila clams, on the other hand, are a freely harvested product coming from the waters of the north-eastern Atlantic Ocean, fished by dredgers.

Technical details
Origin Italy, Portugal
Fishing season fishing is done all year round
Fishing gear manual with rake; dredgers
Packaging 0.5, 1 and 5 kg
Commercial size 3-5 cm
Storage temperature between +2° and +6° C for live and viable product.
Microbiological and Biotoxicological Values

Chemical parameters provided for by Reg. (EC) 1881/06

Lead 1.5 mg/kg fresh weight
Cadmium 1 mg/kg fresh weight
Mercury 0.5 mg/kg fresh weight

Biotoxicological parameters required by Reg. (EC) 853/04

PSP (Paralytic Shellfish Poison) 800 µg/kg
ASP (Amnesic Shellfish Poison) 20 mg/kg of Domoic acid
Ac. Okadaico, dinophysis toxins and pectenotoxins 160 µg of Okadaic acid equivalents/kg
Yessotoxins 1 mg of Yessotoxins equivalents/kg
Azaspiracids 160 µg of Azaspiracid equivalents/kg

Microbiological parameters provided for by Reg. (EC) 2073/05:

E. coli n=5 c=1 m=230 MPN/100g M=700 MPN/100g
Salmonella absent in 25 g
Organoleptic Properties

Odour: characteristic marine
Appearance: regular without epibonds
Colour: high chromatic polymorphism
Meat: delicate and sweetish marine flavor

Nutritional Values (per 100 grams of product)*

Energy value: 72 kcal
Proteins: 10.2 g
Carbohydrates: 2.2 g
Fats: 2.5 g
*Bibliographic values

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