Manila Clams from the PNW by the pound

Product Description Taste: buttery, slightly sweet, mildly salty Texture: meaty and tender and firm Size: less than 2 inches  Source: Pacific Northwest, Alaska, British Columbia Catch Method: natural aquaculture - mechanically harvested Availability: year-round Sustainability Rating: Best Choice (Monterey Bay Aquarium Seafood Watch Recommended Preparation: steam, poached, sautéed Pack Size: by the pound Nutritional Info (serving size 1/2 pound)  Calories 168, Fat 2.1g, Cholesterol 75mg, Sodium 136mg, Carbohydrates 0g, Fiber, 0g, Sugars 0g, Protein 28g, Calcium 0mg, Iron <1mg, Potassium 0mg, Vitamin A 0mg, Vitamin D 0 UI, Omega 3's <1mg Storage and handling Store the clams in the fridge between 35-40 degrees Fahrenheit Open the bag slightly so they can breath Eat within 2 days These clams are intended to stay alive until they are cooked Discard any clams in which the shell is stuck open and not responsive to touch - indicating that it is dead Discard any clams that don't open after cooking Origins: Then: The Manila clam was introduced to the Pacific Northwest in the 1920's in shipments of oyster seed from Japan. Now: Manila clams are sustainably harvested from British Columbia to Northern California.