Chesapeake Bay Clams (Middlenecks)

Middleneck clams measure about 1 inch to 1.25 inches across the hinge. They sit between Littlenecks and larger chowder clams, giving you a bigger bite and more meat than a Littleneck while staying tender. We sell them live in the shell by the dozen, the 50 count, and the 100 count.

They are farm-raised in Chesapeake Bay waters along Virginia's Eastern Shore, one of the most respected shellfish-growing regions on the East Coast. The clams are cultivated in managed growing areas where water quality and conditions are watched throughout their life cycle. The operation we buy from has generations of shellfish-growing experience, and we have sourced from this region for years.

A lean, high-protein, low-fat shellfish and an exceptional source of vitamin B12, with about 11.3 mcg per 100 g raw. Values are USDA-based, per 100 g raw.

Middlenecks are great steamed, in garlic butter, in linguine with clam sauce, stuffed, grilled, made into clams casino, or served raw on the half shell. Steam until the shells open, usually 5 to 10 minutes depending on size.

For appetizers, plan on 6 to 12 clams per person. For a main course, plan on 12 to 24 per person. A dozen suits a small dinner, the 50 count works for family gatherings and cookouts, and the 100 count is built for parties and clam bakes.

A few things to avoid: overcooking, storing in airtight containers, letting the clams sit in standing water, and throwing out the flavorful cooking liquor.

Store live clams in the refrigerator, between 34 and 40 degrees. Use breathable packaging. Do not store them in an airtight container and do not submerge them in fresh water. For the best quality, enjoy them within 5 to 7 days of receipt.