Live Clam Sampler
2lbs Steamers, 3lbs Cherrystones & 35 Littleneck Clams.
We are unable to ship live shellfish to Louisiana or Hawaii.
This sampler includes:
35 Littleneck Quahog Clams
3lbs Cherrystone Quahog Clams (avg 3 per lb)
2lbs Steamer Clams (12-15 per lb)
Each clam variety in this sampler offers a different texture and/or flavor and excels in different applications.
Littleneck clams can be served raw or steamed. Cherrystones are perfect for baked clam dishes. Steamer clams, as their name suggests, can be steamed, but are also excellent fried.
These clams have been stored in a high tech refrigerated flowing seawater system post-harvest that keeps them fresher, tastier, and alive longer than other clams on the market. While in this wet holding area, they naturally clean themselves of sand, bacteria and grit by filtering the clean seawater.
Note: If your clams arrive with several of their shells wide open, do not despair. Contrary to popular belief, they may not be dead, just thirsty.
Briefly rinse (do not soak) all wide open clams in cold tap water. They should begin to close. Any that remain more than a little open (apart from steamer clams, whose shells never close completely) should be thrown out.
If you will be eating your clams soon after arrival, you can simply store them in a bowl in your refrigerator covered with a damp towel.
For ideal longer term storage, you may want to keep them on ice. See how to store shellfish for a tutorial.
Note: If your steamer clams arrive with several of their shells wide open, do not despair. Contrary to popular belief, they may not be dead, just thirsty.
Briefly rinse (do not soak) all wide open clams in cold tap water. They should begin to close. Any that remain more than a little open (steamer clam shells never close completely) should be thrown out.
5-7 days from date shipped.
RECIPES & TIPS
Littleneck Clams: Live littlenecks can be served raw* with their “liquor” on the half shell (as you would oysters), or gently steamed just until they open for use in pastas, finished soups, and other dishes.
Steamer Clams: Steamer clams are often either steamed or shucked, given a bread-crumb crust, and fried.
Before cooking softshell clams, pull off and discard the dark outer membrane that surrounds the long “neck” portion of the clam meat.
Cherrystone Clams: Best used in stuffed clams. Shuck the clam & grind or finely mince the meat. Mix it with bread crumbs, garlic, herbs and other ingredients (often lemon juice and bacon or sausage) before returning it to half of the clam shell and baking.
*People with compromised immune systems should not eat raw or partially cooked clams.