• Farmed Ruditapes philippinarum — Manila clam, catalog default species (China coastal aquaculture)
• Half-shell form — meat attached to one natural valve, frozen on the shell
• Raw frozen (sashimi / grill / hot-pot) or pre-cooked (boiled) per spec
• IQF (individually frozen on half shell) or BQF glazed block
• Protective ice glaze 0–20% optional
• Sweet, briny, tender bivalve meat
• Long frozen shelf life

• Raw service — sashimi-grade half shell, ceviche-style dressings
• Grill & plancha — charred half-shell clams with butter / garlic
• Asian steam & hot pot — steamed clams, shabu-shabu, soup bases
• Retail & foodservice — ready-to-serve half-shell packs and bulk cartons

• ASC — applicable (farmed bivalve; certified farms available on request)
• BAP / GLOBALG.A.P. — applicable for aquaculture supply
• MSC — NOT applicable (MSC is for wild-capture fisheries; this species is farmed)
• HACCP / BRC / IFS / ISO 22000 — food-safety management systems
• HALAL / KOSHER — available on request

• Frozen at -18 °C or below. Typical shelf life 24 months under unbroken cold chain. Thaw under refrigeration or in cold water; drain before cooking. For raw-service grades, keep strictly chilled and observe best-before guidance. Avoid repeated thawing to preserve texture.

Q1. What species is "Manila clam"? A. It is Ruditapes philippinarum (Manila clam, family Veneridae; syn. Venerupis philippinarum), the dominant farmed short-neck clam. It is distinct from Ruditapes decussatus (European carpet shell), Mercenaria mercenaria (hard clam / quahog) and Cyclina sinensis (green clam). Specifying the Latin name prevents substitution with lower-value or wild-harvested clam species.

Q2. Is it half-shell or shucked meat? A. This product is half-shell — the meat is left attached to one natural valve and frozen on the shell (IQF per piece, or BQF block). Fully shucked / shelled meat is a different product line; state half-shell at order time. Half-shell is the preferred form for raw service, grilling and hot pot.

Q3. Farmed — which sustainability certification applies? A. Because Ruditapes philippinarum is farmed, the relevant labels are ASC, BAP and GLOBALG.A.P. (aquaculture standards). MSC does not apply — MSC is for wild-capture fisheries only. Some supplier pages mislabel farmed clam as "MSC"; that is incorrect for this farmed species. HACCP / BRC / IFS / ISO 22000 and HALAL / KOSHER are standard regardless.

Q4. What HS code applies to frozen half-shell Manila clam? A. HS 0307.31 — "Clams (including razor clams), cockles and ark shells, live, fresh, chilled or frozen." This 6-digit code covers frozen clam in all forms, including half-shell (meat on one valve). Do not use 0307.29 (other molluscs) or 0307.32 (dried / smoked / salted clams). If prepared / breaded, the code shifts to Chapter 16 — 1605.30.

Q5. IQF or BQF — which should I choose for half-shell? A. IQF freezes each clam on its half shell, free-flowing for retail / ready-to-serve packs but costs more. BQF (glazed block) is lower-cost for bulk foodservice reprocessing, with pieces stuck together. Both use the same half-shell meat; choose by your downstream operation and glaze tolerance. Because clams are filter feeders, biotoxin (HAB) controls and harvest-area sanitation certification are the key compliance gate.