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Fresh Clams
Littleneck clams are the smallest and most flavorful hard shell clams available. They are salty and slightly chewy and are the clam of choice for most clam recipes. Clams are a very healthy food, and can be prepared in a variety of ways such as soups, stews or casseroles. Littleneck clams can also be steamed or served on the half shell with a cup of hot melted butter. Other methods of preparing will give equally tasty results. All clams are freshly harvested from private beds on Maryland's and Virginia's eastern shore.


Little Neck Clams (Dozen) Little Neck Clams (50-cnt) Little Neck Clams (100-cnt)
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Shucked Chowder Clams (Pint) Shucked Chowder Clams (Gallon) Gourmet New England Clam Chowder (20oz)
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Gourmet New England Clam Chowder (20oz)
(1 lb. Bag) Premium Breaded Clam Strips Breaded Clam Strips (10 pkgs.) Mussels - 2 lbs.
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(1 lb. Bag) Premium Breaded Clam Strips
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Preparation
Live clams can be stored in your refrigerator for up to 5 days in an open container covered with a clean, damp cloth. Cooked clams can be refrigerated up to 72 hours at 41°F. Live clams should not be stored on ice, or kept in a sealed plastic bag. Live clams must be able to breathe to remain healthy. A live and healthy clam will have its shell tightly closed. Do not cook clams whose shells are opened prior to cooking.

Hard-shell clams are easy to steam. Simply pour a few inches of water and some salt into the bottom of a pot, and place the live clams on a steamer rack. Cook the clams for about eight to ten minutes after the water has come to a boil, or until the clams have opened.