Manila clams are grown throughout the Pacific Northwest but are indigenous to Asia. They first appeared on the west coast by accident, traveling over unnoticed with shipments of oyster seed. The conditions here suited them well however and they quickly became the dominant species of the region. Much of the product in the market place today is from hatchery-produced seed, but there is a significant wild harvest as well. Their meat is orange in color, tastes very sweet, and the texture is tender. The shell is elliptical with beautiful and dramatically varied coloration. Manilas take one to two years to mature, depending on where they are grown.