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Little Neck Clams

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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.

About CrabPlace.com crabs—In 1989, the Maryland Blue Crab (Callinectes sapidus Rathbun) was designated the State Crustacean. Its name honors Mary Jane Rathbun, the scientist who described the species in 1896. The blue crab's scientific name translates as "beautiful swimmer that is savory."

Blue crab meat is sometimes compared to lobster meat, the flavor best appreciated by cracking and eating steamed hardshells. Crabs are prepared in restaurants and in home kitchens, steamed or sauteed, as Maryland crab cakes and Crab Imperial, or in crab soup and crab dip.

CrabPlace.com has been perfecting the art of shipping Maryland crabs over the last 14 years to its base of tens of thousands of customers across the U.S. You won't find a finer gourmet experience.

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Fresh Clams

Buyer's Guide - Clam - Fresh Clams

Handling and Preparation Instructions

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. To prepare, drop the clams in a few inches of boiling water or stock, butter, chopped parsley, a cup of white wine, and a pinch of salt. When the shells open, remove them from the liquid and serve immediately with a bit of the liquid spooned overtop. For more recipes, please refer to Crab Place recipes section.

Fresh Clams Shelf Life:
  • Fresh: will last up to 3 days in the refrigerator
  • Once cooked: will last up to 3 days in the refrigerator