This is a popular type of clam locally known as kabya. I’m not sure if it’s the same thing as nylon shells, but the appearance seems identical. I love clams because their refreshing and nutritious. They’re known to be good sources of iron and other vitamins and minerals.
Now, when buying clams and mussels, make sure that they are alive. Shells of live clams are closed. If they’re open, they should close once you tap them. If they don’t close, that means they’re dead. Also, avoid clams with cracks on their shells. After cooking, fresh clams and mussels should open. If they don’t, that also means they’re dead. Discard them.
The recipe below is known simply as Kabya or Kabya Soup. Unlike clam chowders, it is simply cooked to create a tasty broth. Definitely one of my favorites.