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About Manila and Native Littleneck Clams
Manila Littlenecks
Native Littlenecks
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 Clams
About Littlenecks
Clams served raw or 'on the halfshell' are generally Littlenecks. They also are used for steamers, chowders or soups, and sauces.
Both species are similar in appearance; grow to about 4 inches in length; have concentric rings and radiating ridges, making a kind of lattice sculpture; and can draw their siphons completely into their shell. Further, both species should be cooked and not eaten raw.
Manila Littlenecks
The Manila was accidentally introduced to the west coast in oyster seed shipments from Japan. It acclimated to our waters and is now found from British Columbia to northern California. This variety of littleneck is now a dominant species in the Northwest. They are similar in size and appearance to native littlenecks; however, they are oblong in shape, being more long than high compared to littlenecks. The internal surface of the shells near the siphon end is normally stained a deep purple color or yellow. Their siphons are short so they are buried to only about 4 inches. They inhabit a variety of substrates, from gravel to mud to sand, above the half-tide level, which is higher than the zone where butter and native littleneck clams are found. The black siphon tips on Manilas are split. The inside edge of their shell is smooth to the touch. Growth is quite rapid with the clams reaching marketable size in two years. This clam, like the native littleneck, is normally prepared by steaming. They are summer spawners.
Native Littlenecks
The range of this species is from Alaska to Mexico. The external surface is marked with concentric rings and radiating ridges which produce a cross-hatched appearance. The color is variable, but is normally cream or grey, and sometimes mottled with brown markings. They have an external hinge ligament and the black siphon tips of native littlenecks are fused together. The inside edge of their shell has a fine, toothed-edge, easily seen and felt. They are found in the top 4-6 inches of substrate of gravel-mud in protected bays. Sport diggers normally use rakes, shovels or forks to obtain them. On very rare occasions they can form pearls. They are delicious when steamed open and dipped in hot butter. This clam does not live as long out of the water as the Manila. The littleneck clam is important to sport and commercial interests.
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