Ruditapes philippinarum, commonly known as the Manila clam, is a marine bivalve mollusk in the family Veneridae widely cultivated and harvested for food. The genus name Ruditapes derives from Latin, with rudis meaning “rough” or “unpolished” and tapes historically used in malacological Latin for certain clams. The species epithet philippinarum means “of the Philippines,” reflecting early taxonomic identification from specimens associated with the Philippine region, although the species’ native range is the western Pacific, including coastal areas of Japan, Korea, China, and the South China Sea. Historically native to East Asia, Ruditapes philippinarum has been widely introduced for aquaculture and now occurs in Europe and North America, where it is an economically significant shellfish species. The clam inhabits sandy and muddy intertidal and shallow subtidal zones, where it burrows and filter-feeds on phytoplankton and suspended organic particles. Its adaptability to a range of salinities and temperatures has made it particularly suitable for aquaculture.

As a food source, the Manila clam has long been central to coastal East Asian cuisines and is now globally consumed in soups, stews, steamed preparations, and pasta dishes. In Japan it is commonly used in miso soup and sake-steamed dishes; in Italy it appears in vongole preparations.

The flesh provides high-quality protein, omega-3 fatty acids, glycogen contributing mild sweetness, and essential minerals such as iron, zinc, and selenium. Bioactive compounds present include taurine, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and various free amino acids that influence flavor and nutritional value. Ruditapes philippinarum may accumulate environmental contaminants depending on habitat conditions.