Clams
Teeneebitus seetus
5
cm

average size (shell)

Lives in mud in bays and estuaries

6

types in Canada

7
years

average lifespan

History

When “clams” show up on a menu, it could really mean any of the many types of bivalves we eat. Clams come in all sorts of shapes, sizes and tastes. Quahog, Manila, Soft-shell, Geoduck, Pastaneck and Bar clams are the most common types in Canada. There’s a good chance your favourite comes from British Columbia, where 87 per cent of Canadian clams are found. But Nova Scotia also joins the party as the home of the Quahog and soft-shell varieties.

Best sustainable option

All varieties of clam available, farmed or wild, are considered sustainable.

In Season

janfebmaraprmayjunjulaugsepoctnovdec

Landed

30,361 tonnes

were produced and brought onshore in Canada in 2014

Did you know?

Of all the species of clam available in Canada, the geoduck is perhaps the most interesting. Native to the west coast, geoduck clams can live as long as 150 years old, and measure over 1 m in length. The oldest recorded geoduck clam in Canada was 168 years old.

Taste/Texture

Firm and sweet

What to look for

Fresh clams are available either live or with the meat already separated from the shell. Like with other varieties of shellfish, the shells of clams should be tightly shut or should shut easily when tapped. Avoid any that don’t close.

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How to cook

Beer steamed clams with grilled gozleme

Clams in beer broth is the kind of dunk’ndip dish to share with friends. Whip up a simple bread like gozleme, invite some friends over and dig in. Instant party.

General cooking tips

Clams can be eaten raw, or they can be steamed, boiled, baked or fried. Clams are also very popular in chowders.

More recipes ▸

Meet Chef Spencer Watts

Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.

Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”

Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.

History

When “clams” show up on a menu, it could really mean any of the many types of bivalves we eat. Clams come in all sorts of shapes, sizes and tastes. Quahog, Manila, Soft-shell, Geoduck, Pastaneck and Bar clams are the most common types in Canada. There’s a good chance your favourite comes from British Columbia, where 87 per cent of Canadian clams are found. But Nova Scotia also joins the party as the home of the Quahog and soft-shell varieties.

Best sustainable option

All varieties of clam available, farmed or wild, are considered sustainable.

In Season

janfebmaraprmayjunjulaugsepoctnovdec

Landed

30,361 tonnes

were produced and brought onshore in Canada in 2014

Did you know?

Of all the species of clam available in Canada, the geoduck is perhaps the most interesting. Native to the west coast, geoduck clams can live as long as 150 years old, and measure over 1 m in length. The oldest recorded geoduck clam in Canada was 168 years old.

Taste/Texture

Firm and sweet

What to look for

Fresh clams are available either live or with the meat already separated from the shell. Like with other varieties of shellfish, the shells of clams should be tightly shut or should shut easily when tapped. Avoid any that don’t close.