If you take a walk along the coast of Cần Giờ one day, you will notice long, straight rows of wooden stakes stretching far out to sea. These are not mysterious structures, but the boundaries of clam farming grounds—the birthplace of one of the most important marine specialties of this vast mangrove region.
Today, Cần Giờ clams represent a distinctive marine economic sector. Few people realize, however, that before 1993, clam farming here was once met with skepticism. At that time, local residents were familiar only with shrimp farming and near-shore fishing. Introducing clams—a bivalve that burrows deep into sandy seabeds—onto Cần Giờ’s tidal flats was considered a risky experiment.
It was only after district leaders and fishermen studied clam-farming models in Tân Thành (Gò Công) and boldly allocated the first 110 hectares of coastal land to ten pilot farming groups that clam cultivation officially began in Cần Giờ. After the first harvest, when clams grew evenly and reached a size of 50–100 clams per kilogram, doubts gradually faded. Not only did the clams thrive, but they also opened a new path for Cần Giờ’s marine economy.
An ideal tidal flat for clams
Cần Giờ possesses nearly perfect natural conditions for clam farming: flat beaches gently sloping toward the sea and stretching several kilometers wide; clear tidal rhythms; extensive exposure of tidal flats at low tide; and sandy seabeds with little mud—an ideal environment for clam growth.
Thanks to these conditions, farming areas expanded rapidly. From the initial 110 hectares in 1993, the area grew to over 800 hectares in 1994 and around 1,000 hectares in 1995. Today, major farming zones are concentrated in An Thới Đông, Bình Khánh, Cần Giờ, and Thạnh An communes, with potential to expand across thousands more hectares of tidal flats.
The life cycle of a clam
Clams are bivalve mollusks that live buried in sandy coastal waters, filtering organic matter from seawater for food. Juvenile clams are only a few millimeters in size at first. After several months of nursery rearing in net-protected areas to reach suitable size, they are released across the tidal flats.
After about 4–5 months on the tidal flats, clams grow to around 4 cm in shell length—equivalent to 50–100 clams per kilogram—and are ready for harvest. This entire process depends on tidal cycles, water quality, and seabed conditions, making it a true form of “marine agriculture.”
The best season for clams
Cần Giờ clams are at their fattest and sweetest around September–October, when the weather is calm and seawater is rich in plankton and natural food. During the northeast monsoon season, especially from February–March, stronger waves force clams to burrow deeper into the sand, reducing respiration efficiency. As a result, growth slows and the meat becomes slightly saltier.
Nutritional and culinary value
Clam meat is rich in protein, amino acids, and minerals—especially calcium, which is beneficial for bones and overall health. In Cần Giờ and many coastal regions of Vietnam, clams are often prepared simply to preserve their natural sweetness: boiled and dipped in salt-pepper-lime, stir-fried with scallion oil, cooked into porridge, or added to sour soups. Cần Giờ clams are also processed frozen or shelled for export.
Amid vast mangrove forests and endless tidal flats, Cần Giờ clams quietly filter seawater, creating a flavor that is pure and unmistakably marine. Small and unassuming, yet carrying the essence of the ocean, these clams have sustained generations of local residents and become a unique symbol of the Cần Giờ coast.
