Clams can be cooked in various ways, including steaming, boiling, baking, or grilling. They are often used in dishes like clam chowder, pasta, and seafood stews.

Clams are filter feeders, meaning they extract small particles, such as algae and plankton, from the water. They filter these particles through their gills.

Yes, our clams are purged.

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Clams are typically harvested by hand, rakes, or dredges, depending on the type of clam and its habitat. In some cases, aquaculture methods are also used.

Hard-shell clams, like quahogs, have a thicker, harder shell, while soft-shell clams, like steamers, have a thinner, more brittle shell.

Clams are shellfish that belong to the mollusk family. They have two shells that hinge together, and they are commonly found in both saltwater and freshwater environments.

Yes, you can freeze clams, but it's best to shuck and clean them before freezing. Frozen clams can be used in various recipes.

Sustainable clam harvesting practices and responsible aquaculture can help ensure the long-term health of clam populations. Check for certifications from sustainable seafood organizations when purchasing clams. Remember to consider your local regulations and guidelines when harvesting or consuming clams, and be aware of any potential shellfish allergies.

The purging process involves placing clams in clean water for a specific period, allowing them to naturally expel any sand or impurities they may have ingested. During this time, clams filter and clean themselves by pumping water through their systems. The water used for purging is regularly changed to ensure that the clams are consistently exposed to clean water. Purging clams in cages for a minimum of 24 hours allows them to expel sediment, which makes them "grit free"

Yes, clams are a good source of protein, vitamins, and minerals. They are particularly rich in iron, zinc, and vitamin B12.

Yes, certain varieties of clams can be eaten raw, such as littleneck and cherrystone clams. However, it's essential to ensure they are fresh and from a reliable source to minimize the risk of foodborne illness.