In preparing hard shell clam for the market, they are washed with sea water graded for size, and cooled. Some clams may be taken from semi polluted waters provided they are depurated.
In the shell, hard shell clams are marketed according to size. The different sizes are “chowders” (large size), which are used to prepare chowders, fritters, or stuffed clams; “cherrystones” (medium size), which are used for baking; and:”little necks” (small size), which are used as steamed clams or for eating raw on the half shell. Hard shell clams are neither canned nor frozen in significant quantities.
Hard Shell clams may be cultured. In such instances, the bottom is first prepared by removing thick grass, stones and other debris. Predators, such as starfish, cockles, conchs and welks, are removed by raking and by towing floor mops over the bottom (to entangle starfish). The young clams, raised in tanks, are then spread over the area by scattering them from the side of the boat, using a shovel. Once seeded, the area is left undisturbed to permit the clams to grow to harvesting size. Predators may be removed from times to time. After seeding, the area may seed itself naturally.
Processing of Hard Shell Clam
