Fresh Atlantic Hard Clams (local pick-up)

from $21.50

A 50 (Littleneck only) or 100 count bag of fresh Atlantic Hard Clams. Perfect steamed, baked, or enjoyed shucked raw. Add to pizza, sauté in pasta dishes, toss in chowders & paellas, or fry them up! Versatile, delicious, and easy to cook. Please order by noon Wednesday, to guarantee pick-up starting on Friday.

Available in the following sizes: (S) Littleneck, (M) Middleneck & (L) Topneck. You must select size and count prior to checkout.

We’re offering local pick-up at Chestertown Natural Foods (Chestertown). Enter a shipping address & select “None (Local Pick-Up)” as the shipping option at checkout. Please bring a cooler for long-distance pickups.

[prices subject to change on a weekly basis, due to market availability]

[care instructions below]

SIZE:
COUNT:

A 50 (Littleneck only) or 100 count bag of fresh Atlantic Hard Clams. Perfect steamed, baked, or enjoyed shucked raw. Add to pizza, sauté in pasta dishes, toss in chowders & paellas, or fry them up! Versatile, delicious, and easy to cook. Please order by noon Wednesday, to guarantee pick-up starting on Friday.

Available in the following sizes: (S) Littleneck, (M) Middleneck & (L) Topneck. You must select size and count prior to checkout.

We’re offering local pick-up at Chestertown Natural Foods (Chestertown). Enter a shipping address & select “None (Local Pick-Up)” as the shipping option at checkout. Please bring a cooler for long-distance pickups.

[prices subject to change on a weekly basis, due to market availability]

[care instructions below]

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How to properly store clams: place immediately in fridge and cover with a damp towel. Do not allow to sit in standing water. Avoid rough handling. They’ll stay optimally fresh for raw consumption for 2-3 days from harvest and 7-10 days for cooked consumption.

How to properly shuck clams: use a clam knife to shuck from the bill. Once inside, sever the abductor muscle on both sides. Alternatively, they can be frozen and thawed, or heated in the oven, until they open.

How to properly enjoy clams: anyway you want! Raw, grilled, baked, fried. Prior to cooking/shucking, discard any clams that don’t close when tapped. Purge clams (optional) by placing in brine (1/3 cup of salt:1 gal. of cold water) for 30 min. and repeating 2-3 times. Discard any clams that don’t open after cooking.

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