In 2009, Ben Tre clams became the first product from Viet Nam, and the first seafood product from Southeast Asia, to receive MSC Certification. This certification is issued by the Marine Stewardship Council for a "fishery" that sustainably harvests natural aquatic resources. The certification is valid for five years and has been renewed for the second time for "Ben Tre clams". The MSC certification has enabled Ben Tre clams to expand exports to demanding markets such as the United States, the EU, and Japan, etc.
Ben Tre clams are available as: fresh clams, whole clams steamed and then frozen, and clam meat that is steamed and then frozen.
In terms of appearance, fresh clams have a white or cream-colored shell, with evenly spaced growth lines. Frozen steamed whole clams have white to off-white flesh. The flesh of frozen steamed clams is also white to off-white. Both frozen steamed whole clams and frozen steamed clam meat have a pleasant aroma and do not have a foul smell.
  

Figure 1. Fresh clams and whole clams steamed and then frozen 

Figure 2. Clam meat that is steamed and then frozen 

In terms of quality, fresh clams have a meat/body weight ratio ranging from 7.05% to 7.21%, glutamic acid content from 17.7 to 18.2 mg/kg, and lipid content from 1.54% to 2.15%. Whole clams that are steamed and then frozen have a meat/body weight ratio ranging from 6.95% to 7.01%, glutamic acid content from 16.55 to 17.12 mg/kg, and lipid content from 0.93% to 1.32%. Steamed and frozen clam meat has a glutamic acid content from 16.05 to 16.25 mg/kg and lipid content from 0.74% to 0.95%. 

The clams of Ben Tre have their unique characteristics and reputation thanks to the natural conditions and the experience accumulated by the local people in clam farming.
The geographical area consists of tidal flats near river mouths, with flat terrain and no freshwater direct inflows. The duration of low tide each day is between 6 to 8 hours, with sand comprising over 90% of the substrate and mud making up less than 10%. This area is part of a mangrove ecosystem, rich and diverse in plankton species, which serve as a year-round food source for clams in Ben Tre. As a result, the clam meat in Ben Tre has a high nutritional value.
Ben Tre has a semi-diurnal tide (twice the water rises and twice it falls in a day), so the exposure time (when the water is low) is short and less affected by storms, which results in the clams in Ben Tre having good health and uniform growth.
Water temperature and salinity in Ben Tre are two important ecological factors for the survival, growth, and development of clams. Since Ben Tre does not have a winter season, the farming area does not experience significant temperature fluctuations between days of the month and between months of the year. The salinity levels in clam farming areas fluctuate from 15 to 30‰, with extreme salinity conditions occurring infrequently. As a result, clams in Ben Tre have a good ability to survive, grow, and develop.
The sediment composition of the clam farming grounds in Ben Tre is primarily sand, while the plant debris on the seabed is low due to the average coverage of mangrove forests. Therefore, the levels of substances like SO4 and CH4 in the clams' food are low. This factor contributes to the clams from Ben Tre having a fragrant taste, without the fishy and unpleasant odor typical of areas with high mud content in the seabed.
Thanks to the low density of clam farming and the practice of rotating harvesting areas (farming for 18 months followed by a 6-month fallow period), the clam farming grounds in Ben Tre have time to recover their natural food sources. Clams from Ben Tre are harvested manually, only collecting individuals that reach commercial size (from 50 to 60 clams per kilogram). Therefore, "Ben Tre clams" have a robust condition and firm meat after harvesting.
The geographical area includes: Thanh Phong Commune and Thanh Hai Commune in Thanh Phu District; Thoi Thuan Commune and Thua Duc Commune in Binh Dai District; Bao Thuan Commune, An Thuy Commune, and Tan Thuy Commune in Ba Tri District, Ben Tre Province. 

Source: Bảo hộ chỉ dẫn địa lý “Bến Tre” cho sản phẩm nghêu
Translator: Nguyễn Hải Phong