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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
Another excellent experience! Excellent steamed crabs (very heavy and full), Excellent crab cakes, soft crabs, and rock fish! Can't say enough about your... More
3 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  
Top Neck 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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Baked
Middleneck Clams
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5-Star Review

A Christmas Special we gave ourselves: 1 dozen Premium Jumbo male hard crabs (steamed/seasoned), 1 lb fresh jumbo lump crabmeat, 1/2 dozen 6oz crab cakes, 1 Old Bay tartar sauce, 1 Old Bay cocktail sauce. Outstanding! Delivered very quickly with a great Crisfield booklet.