Physicochemical properties of mud clam (Polymesoda erosa) hydrolysate produced using two microbial enzymes; alcalase and flavourzyme were determined. Hydrolysis using alcalase at 20.28% degree of hydrolysis (DH) resulted in 25.06 % yield and 45.37% protein while flavourzyme hydrolysis showed 22.93 % DH, 46.67 % protein and 30.68 % yield. Both hydrolysates were yellowish. Better emulsifying properties, foaming properties and water and oil holding capacity were exhibited by flavourzyme hydrolysate compared to the alcalase hydrolysate. However, in terms of amino acid composition, alcalase hydrolysate contained higher amino acid composition (75.06%) than flavourzyme hydrolysate (62.37%). The study suggested that mud clam hydrolysate had the potential to be used in food formulations for human consumption.