This study characterized the bioactive peptides derived from the pokea clam (Batissa violacea celebensis) protein hydrolysate using enzymatic hydrolysis. Fresh pokea clams were analyzed for their proximate composition, revealing moisture content of 86.01%, protein content of 9.10%, lipid content of 6.90%, and ash content of 0.80%. The degree of hydrolysis (DH) increased from 40 to 44% over hydrolysis times of 5 to 7 hours using 4% papain enzyme at pH 7. Peptide concentration rose from 180 to 207mg/ mL during this period. High-performance liquid chromatography (HPLC) analysis revealed significant levels of glutamic acid (6.52%), aspartic acid (4.21%), glycine (3.73%), and lysine (3.20%). These results suggest that the pokea clam protein hydrolysates are a valuable source of bioactive peptides with potential applications in food and health industries, including antioxidant, antihypertensive, and antimicrobial functionalities.