$66.00 ($11.00 per pound)
LOCAL FRESH MINCED CLAMS
(6) 1 lb. Cups
Our local clams are caught all along the East Coast of New England, from the Gulf of Maine to the Mid Atlantic.
Once harvested, all clams are individually sorted and hand-shucked – a time-honored technique which produces the highest quality clam meat.
Each clam is thoroughly washed and triple tenderized to purge any sand and grit from its meat, resulting in the most tender and sweetest clam available. You’ll know you bought right on the first bite!
PRODUCT OF THE USA
INGREDIENTS: Clams, Water
METHOD: Wild caught, hand-shucked and minced, packaged fresh.
HANDLING: Keep refrigerated and stored at 35°F or below.
*Product may be frozen for use at a later date*
*Not Recommended for Raw Consumption*
Premium Quality Fresh & Frozen Seafood
- Responsibly harvested from local waters
- Sourced directly from our trusted fishermen with NO Middlemen
- Carefully temperature controlled from our Docks to your Door
- FREE SHIPPING for 10 lb.+ orders
- Orders between 5-9 lbs. – $15 Shipping Fee
- Orders under 5 lbs. – $25 Shipping Fee
- Place orders by 2 pm EST on Mon-Thurs. for FedEx next day delivery
- Friday orders will be shipped Monday
- Other questions? Check out our FAQ Page
Why the Shipping Charge?
- Our shipping charge is calculated to cover the cost of express next-day delivery on a nationwide scale. The reason shipping varies based on order weight is because the lower the weight of the delivery, the higher the cost of express shipping.
- Express shipping ensures that our customers seafood is precisely temperature controlled in transit to maintain maximum freshness upon arrival.
- We are proud to offer next-day delivery with no order minimum, and do everything we can to keep our shipping fees as fair and reasonable as possible for our valued customers. But ultimately, it is those shipping costs that make our delivery program possible.
Perishable – Keep refrigerated, stored at 35°F or below.
Shell particles may be encountered in this product. Examine and remove before use.
CONSUMER INFORMATION MESSAGE:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
New England Clam Chowder
Click here to print recipe.
- 1 lb. Minced Clams
- 4 slices Bacon cut into ¼ inch strips
- 3 tablespoons Butter
- 1 cup Onions, diced
- 1 cup Celery, diced
- 1 tablespoon Fresh garlic, chopped
- ½ teaspoon Dried thyme
- 3 tablespoons Flour
- 2 cups Clam broth
- 2 cups Potatoes, peeled and diced in one third of an inch
- 2 each Bay Leaves
- 2 cups Light Cream
- To Taste Hot Sauce, Salt, White and Black pepper
- In a sauce pot, cook the bacon over medium heat until crisp.
- Remove the crisp bacon leaving about 2 Tbl of the bacon fat.
- Add the butter and melt into bacon fat.
- Add the onions, celery, and garlic. Cook over medium heat until soft, not browned.
- Stir in the thyme and the flour. Cook over medium heat for 2 minutes, no color.
- Stir in the clam broth mixing well and bring to a boil.
- Add the bay leaves.
- Add the potatoes and continue to simmer until they are soft but al dente.
- Add splashes of water if soup begins to thicken too much
- Just before you are ready to serve the chowder, add the clams and cream and bring back to a boil.
- Check for seasoning and add salt, white and black pepper, and hot sauce.
- Chowder Crackers recommended.