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Fresh Chesapeake Bay Clams
Chesapeake Clams
Versatile Chesapeake Bay clams are famous in chowder, delicious steamed with olive oil or wine, and excellent cut into strips, breaded and fried. Chopped clams enrich any white sauce when served over pasta. Our clams are freshly harvested from some of the best clam beds along the Eastern Shore.
100 Middlenecks Clams
100 Middleneck Clams
Bagged live. Just steam until they open and serve with butter.

Reg. $99.99

Now Only $89.99

 

5-Star Review
I really forget how long I''ve been ordering from "Crab Place", but I think about 12 years. I grew up in MD., and was use to the fresh seafood. When I mo... More
6 months ago See All Reviews
Fresh Chesapeake Bay Clams Reg. Now Qty
Little Neck Clams
 
Dozen $11.99 $10.79  
50 ct. bag $43.99 $39.59  
100 ct. bag $79.99 $71.99  
Middleneck Clams
 
Dozen $14.99 $13.49  
50 ct. bag $54.99 $49.49  
100 ct. bag $99.99 $89.99  
Indicate the quantity you would like and press
Fresh Clams
When buying clams, make sure the shells are all tightly closed. If the shells are gaping slightly, tap the clam and it should close. If it doesn't, it's dead and must be thrown away. Clams should be stored in the bottom of your refrigerator, where they will keep for 2 days.
Recipe
Fancy Seafood Rice
2 to 3 cups uncooked rice
optional: 1 tablespoon Spanish Rice seasoning (may be called paella)
live clams, scrubbed clean
1 cup chicken broth
½ cup white wine
1 teaspoon minced garlic
½ red bell pepper, cored, seeded, and finely chopped
1 tablespoon freshly chopped parsley
optional: 1 tablespoon unsalted butter
salt to taste
First start out by cooking the rice according to the manufacturer's instructions. Usually, 1 cup of rice requires 1½ cups of water and cooks for 20 minutes. I recommend preparing 2 cups of rice. If you like Spanish rice seasoning, add it now to the rice before it is cooked.
When the rice has 5 minutes left to cook, prepare the seafood.
Place the scrubbed clams into a medium sauce pot over medium high heat. Add in the chicken broth, white wine, minced garlic, chopped red bell peppers, parsley, and optional butter. Cook everything together with a tightly fitted lid until the clam shells open, or about 2 to 3 minutes. Once they do, turn off the heat. Discard any clams that did not open.
By now the rice should be finished cooking. Transfer the rice into a large bowl along with the clams and all its juices. Toss everything together until it is well combined. Taste and correct with salt. I recommend about ½ teaspooon of salt. Serve immediately.
Yield: 4 servings
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Middleneck Clams
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5-Star Review

I can't say enough good things about this online shop, easy to use and worth every penny to join the VIP Club. If your order year round as we do, you save a bundle in shipping alone. Matt Cain is wonderful to work with, if you have the smallest problem, which is rare, he is right on it and makes good. Matt has been sharing his wonderful seafood with us for a few years now, and it's always, always the freshest and the best, and they have only improved over the years. All I can say is thank you for scratching my itches from a Cape May NJ ex pat. You always come through for me and thank goodness you are there, or I would be going nuts with cravings! The best, people, give them a try, you won't regret it, and don't fall for the knockoffs, this stuff is worth every penny and the real thing! Jill from Maine