Ensuring the quality of shrimp is essential to prevent exposure to Vibrio sp. bacteria. Consuming seafood contaminated with these bacteria can cause food poisoning. Vibrio parahaemolyticus is a bacterium responsible for countless cases of foodborne illness. Prolonged use of antibiotics to treat these infections may lead to antibiotic resistance. As a safer alternative, bacteriophages can be used to combat Vibrio parahaemolyticus infections. Bacteriophages are viruses that specifically target bacteria. This study aimed to isolate bacteriophages from blood clams and green mussels. Bacteriophages isolated from blood clams (Anadara granosa) and green mussels (Perna viridis) were effective in lysing the bacteria, as demonstrated by plaque formation on double-layer agar plates. The bacteriophage density from blood clams was 3.7 × 10⁴ PFU/mL, while from green mussels, it was 1.38 × 10⁷ PFU/mL. Host range tests showed that both bacteriophages were capable of lysing Vibrio parahaemolyticus, Vibrio alginolyticus, Vibrio cholerae, Vibrio harveyi, and Aeromonas hydrophila.