Manila Clams
The Manila Clam, "Tapes philippinarium", is an intertidal clam native to the Indo-Pacific, and introduced here by accident in the 1930s, when it arrived with Pacific Oyster seed. Commonly known as "steamers", or "Japanese littlenecks", the Manila Clam is the world leader in production. It is the most plentiful commercial clam species on the West Coast. Peak producing times for Manila clams in this region are generally during winter low tides. Price varies between $2-$3.20/lb. to the producer, and is usually higher during summer months when availability is limited. Shell to meat content is about 70% shell to 30% meat.

Pacific Razor Clam
The Pacific Razor Clam, "Siliqua patula", is a large, exceptionally meaty clam. They are usually cleaned and processed at the harvesting site, resulting in thick, steak-like portions of meat. Pacific razors are abundant on surf-pounded ocean beaches, but also can be found in sheltered areas. In Washington waters, the razor clam grows to a length of up to six inches, although commercially the average size is smaller. Razor clams suffer from a high degree of mortality due to predation by Dungeness crabs, shore birds, numerous species of fish, and of course clam diggers. Alaskan razor clams are bigger, up to eleven inches, due to colder water and slower growth rates. Peak producing times for razor clams in Washington are winter low tides, with little variation in price except during the summer months when supply is limited. There are five main harvesting regions in Washington: Long Beach (Columbia River northward), Twin Harbors (Willapa Bay to Aberdeen)! Copalis Beach (Grays Harbor to Copalis River), Mocrocks (Copalis R. to Quinault Indian Reservation), and Quinault Indian Reservation and Kalaloch (South Beach northward). We offer live #1 clams and #2 clams, packed for air or truck in 25#, 40# or 50# boxes, as well as processed (cleaned, paced & packed) clams in 1# vacuum packages.

Mediterranean Mussels, Blue Mussels
The Mediterranean Mussel, "Mytilus galloprovencialis", is a large mussel, native to France, Spain and Italy, that has become extensively farmed in Washington. However, Mediterraneans have been here for quite a long time, growing wild in some bays in Washington. They are thought to have crossed the ocean sometime in the 1700s. In contrast to the native Blue Mussel and other native molluscan shellfish, the Mediterranean mussel spawns in the winter months. Thus, it is known locally as the "summer" mussel, with good availability in months when other shellfish are more limited. Mediterraneans are now being farmed in such a way that they are widely availably all year round. The mussel has a "byssus" (beard), which allows it to attach to a growing surface, typically a rope that is hung into the water for farmed mussels. The beard is left on after harvest to help keep the mussel fresh, but should be removed before cooking. Shell to meat ratio is about 20% shell, 80% meat.

The Blue Mussel, "Mytilus eddis", is a smaller mussel, native to the Pacific Northwest. It spawns in the summer, so like other native shellfish, greatest availability occurs during winter low tides (although some farms produce two harvests a year). Unlike the Mediterranean, blue mussels live for two years, then die, hence their smaller size. Shell to meat ratio is about the same as above.