Raised in Vancouver, these clams are packed with a lot of flavor. When cooked, they tend to release a lot of liquid that infuses with your dish. Manila Clams cook and open much faster than harder shelled Littleneck Clams. Often cooked with pasta or a rice dish, the rich clam juice brings a wonderful briny flavor. Want to try something different? Try steaming with crushed fresh lemongrass, ginger, garlic and coconut milk for an aromatic Asian flare. Priced per lb. Approximately 22 to 25 Manila clams per pound. Storage instructions: Keep in a bowl covered with moist wet kitchen towel in the refrigerator.