Processing conditions for dried condiments with oyster, pen shell and cockle shell were investigated. The enzymatic hydrolysis for 3 hours was more profitable than hydrothermal extraction to develop flavoring matters from oyster, pen shell and cockle shell. As a result of omission tests, nucleotides were predominated in the taste compounds of shellfish hydrolysates rather than free amino acids, and the contribution of nucleotides and free amino acids to the taste of shellfish hydrolysates was remarkable. The major flavoring components of shellfish hydrolysates were free amino acids and oligopeptides below 500 dalton. When shellfish hydrolysates were separated with membrane (molecular weight cutoff 500 dalton) for recovering flayer, recovering yields of amino type nitrogen were $92.1~92.8\%$. Moisture contents of dried shellfish condiments prepared with pretense hydrolyzed oyster, pen shell and cockle shell were $3.5\%,;3.8\%$ and $3.7\%$, respectively. Contents of total nitrogen were $69.4\%,;78.8\%$ and $74.2\%$, and those of amino nitrogen were $45.5\%,;48.9\%$ and $45.4\%$, respectively. Drying yield, solubility and absorption rates at Aw 0.88 were $11.7\%,;78.4\%$ and $6.8\%$ in oyster, $8.2\%,;73.6\%$ and $6.1\%$ in pen shell, $9.8\%,;76.9\%$ and $6.6\%$ in cockle shell, respectively.