the freshwater clam (Corbicula fluminea, Cristaria Plicata and Pilsbryoconcha compressa) sauce as another option for any other type of condiments or sauce. It would provide a generally accepted condiment just like the oyster sauces of the world but makes use of a species of a freshwater clam. The researcher assessed the freshwater clam sauce formulations as to four quality attributes: color, odor, taste and texture. It also sought to determine the purchase intention of the respondens toward the finished product and to perform simple cost analysis in the production of freshwater clam sauce puree. Four treatments were used in the study which include T0-no Concentration of freshwater clam puree; T1Corbicula fluminea puree, T2Cristaria plicate puree; and T3Pilsbryoconcha compress puree. \n terms of obtaining purpose of The respondents towards the product, results discovered that all treatments except treatment 1 was obtained by the respondents if commercialized. The proposed undertaking was carried out at the researcher's house in Brgy. San Ildefonso, Magalang, Pampanga from the month of November to the month of December, 2020. Based on the statistical analysis of data there were no significant difference among the treatments in terms of texture. The result on the general acceptability measure of the three treatments and one control of the freshwater clam sauce is presented in Table 6. Based on Table 6, The overall acceptability of fresh water clam sauce is comparable with a descriptive rating of "like moderately".