Sea Port sources frozen fully cooked whole White Hard Clams in the shell that can be quickly heated for immediate enjoyment. The Vietnamese White Hard Clam has become popular throughout Asia, Europe, and most recently in the United States due to its tasty meat and beautiful white shell color. The White Hard Clam fishery Sea Port sources from is considered farming due to the fact that clam larvae are collected from natural areas and deposited on leased tidal flats for grow out.Ĭommercial harvesting is done by hand rakes and small mechanical dredges, sorted on site for size, and then transported via small boats to the nearby processing facilities. The average size at harvest when the clam is one year old is approximately two inches across. The White Hard Clam is a filter feeder and has the fastest growth rate during the rainy season when more nutrients wash into the tidal areas from nearby river systems. The White Hard Clam from Vietnam is a bivalve mollusk inhabiting intertidal and shallow sub tidal sandy/muddy areas primarily around the coastline of Ben Tre province. Some Clams can survive for months out of water. The White Hard Clam has a one year harvest cycle. The superior meat-to-shell ratio make for the perfect steamed clam feast with drawn garlic butter, clam juice, or various sauces White Hard Clams have a sweet and delicate clam flavor.

Hard shell clam hand dredge