Manila clam (Venerupis philippinarum) is a small, hard-shelled bivalve mollusk prized for its mild, briny-sweet flavor and tender texture. Native to coastal Asia, it is now farmed in the Pacific Northwest of North America and parts of Europe, and is often sold and cooked interchangeably with the similarly sized littleneck clam, though the two are different species with slightly different shells. In the kitchen it appears in Asian seafood soups and stews, Italian pasta dishes, and Spanish paellas, usually steamed or sautéed with white wine, garlic, and herbs until the shells just open.