Chesapeake Bay and Chincoteague little neck clams are very sought after for their complex, savory flavor! We carry both bay and sea clams. They come in a variety of sizes, and can prepared several different ways. Live clams can be eaten raw, steamed, boiled, baked, fried, stuffed, as well as making clam chowders. Clams are very nutritious and versatile for making your favorite dishes. We have some of the best fresh clams available in the market, from our pier to your porch!
PreparationSteaming Clams: Fill a pot with about about 1/4 inch of water. Bring to a boil and add live clams. Cover with a tight fitting lid and cook until they open (3 to 10 minutes).
Grilling Clams:Place live clams directly on medium hot grill and close lid. Cook until clams open, usually 3-10 minutes depending on size.
Baking Clams:Preheat oven to 400°F and place on a baking sheet. Lay aluminum foil on the sheet and place live clams on the foil. Fold foil, to make a tent so that the steam collects. Cook until the shells are open.
Little Neck Clams
Middle Neck Clams
Top Neck Clams
"We ordered a whole bunch of little neck clams for our clam bake. We served on the half shell and were excellent!" -Joseph of Greenwich, CT
Sauteed Clams Chesapeake-Italian Style
2 lbs. of littleneck clams
3-4 Tbsp. olive oil
1 lb. of cherry tomatoes (cut in half)
5 Tbsp. of parsley leaves (chopped)
Salt, pepper, and Old Bay Seasoning (to taste)
1/4 c. diced onions
3 cloves of minced garlic
13 oz. white wine (dry)
Soak clams overnight in a bowl of water overnight to expel any sand from the clams. In a saucepan, heat olive oil and add onion and garlic. Sautee on med heat until onion is lightly brown. Add wine, salt, pepper, Old Bay, and tomatoes. Allow to boil. Add the clams and put a cover over the saucepan. Cook for 5-6 minutes until the clams open. Place clams in a bowl and pour sauce over them and sprinkle parsley over the clams. All ready to serve. Additionally, you can also serve over linguine. Enjoy!