Sold whole, live only in shell
Origin: Puget Sound, Washington
Harvest Method: Bag grown
This prized shellfish is not as petite as its cousin, the cockle, but is well known for its oval-shaped shell with green tones. Less salty than other clams, its meat is sweet, plump and tender. They're delicious steamed with garlic and extra virgin olive oil.
To store, place them in the fridge with a damp cloth overtop in a bowl that can drain. Keep them cold and damp. Discard any open clams.