Also known as varnish clams, mahogany clams, or simply “purple clams,” these beauties are plump and juicy.

From a culinary perspective, they’re closer to a mussel than a Manila — larger, a bit less sweet, with a softer texture. They hold up beautifully in pasta, broths, and seafood stews. Unless you happen upon an albino clam, expect dramatic purple shells that make a statement in the pot.

We pre-rinse and soak the clams before packing. All you need to do before cooking is give them a quick rinse under cold water.

For tips on storing and serving clams, visit our FAQ page.

Serving Size

A five-pound bag serves 4–5 people as a main dish, or 7–8 as an appetizer.