Gathering Edible Shellfish

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Edible shellfish abound along coastal areas of the U.S. This man is quahog digging in the soft sandy bottom.
Edible shellfish abound along coastal areas of the U.S. This man is quahog digging in the soft sandy bottom.
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Shells of the quahog (mercenaria mercenaria) and scallop (pectens irradians).
Shells of the quahog (mercenaria mercenaria) and scallop (pectens irradians).
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Steamer clam (mya arenaria) and Atlantic oysters (crassostrea virginica).
Steamer clam (mya arenaria) and Atlantic oysters (crassostrea virginica).
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Periwinkles (Littorina littorea) and blue mussels (mytilus edulis) are less popular in the U.S. than Europe. The razor clam (Ensis directus) can be hard to find.
Periwinkles (Littorina littorea) and blue mussels (mytilus edulis) are less popular in the U.S. than Europe. The razor clam (Ensis directus) can be hard to find.
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Tools of the shellfishing trade, L to R: Quahog rake for shallow water; short- and long-handled clam hoes for hard or rocky bottoms; a carbide miner's lamp for night clamming; clam hoe for soft or sticky bottoms; a pry bar for dislodging oysters.
Tools of the shellfishing trade, L to R: Quahog rake for shallow water; short- and long-handled clam hoes for hard or rocky bottoms; a carbide miner's lamp for night clamming; clam hoe for soft or sticky bottoms; a pry bar for dislodging oysters.
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The depths at which you're likely to find these various types of shellfish.
The depths at which you're likely to find these various types of shellfish.
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Mussel hunters pull blue clams from pebbles, rocks, and pilings.
Mussel hunters pull blue clams from pebbles, rocks, and pilings.
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Clammers find breathing holes in the sand and dig down 6
Clammers find breathing holes in the sand and dig down 6" to 12" for their quarry.
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Oystermen search hard shelf bottoms and rocks submerged at mid-tide.
Oystermen search hard shelf bottoms and rocks submerged at mid-tide.
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Towns and villages along the eastern U.S. coast have maintained their shellfishing rights since colonial times.
Towns and villages along the eastern U.S. coast have maintained their shellfishing rights since colonial times.
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Bullrakes are the professional rake for quahogs both shallow and deep. This is a Long Island Sound bullrake, about 2' wide, used in 6'-20' of water on a sandy bottom. Drop anchor just upwind of the clam grounds and veer out enough line to hold fast over the beds. The old fellows used wide bottomed skiffs and working catboats, rowing or sailing to the beds and bringing home good catches. Our people can do without gas kickers to bring our catches home; it's been done before.
Bullrakes are the professional rake for quahogs both shallow and deep. This is a Long Island Sound bullrake, about 2' wide, used in 6'-20' of water on a sandy bottom. Drop anchor just upwind of the clam grounds and veer out enough line to hold fast over the beds. The old fellows used wide bottomed skiffs and working catboats, rowing or sailing to the beds and bringing home good catches. Our people can do without gas kickers to bring our catches home; it's been done before.

Our people need go no further than the shore and shallow water to begin harvesting the sea. Edible shellfish in great variety and number live in the sand and rocks of the first fathom. They are all excellent sources of protein, lean and delicious.

Types of Shellfish

The quahog is called a cherrystone in its smallest sie (~2″), a little neck in medium sizes (~2″-4″), and a quahog in its largest sizes (~4″-6″). It is eaten raw or steamed in the case of the cherrystone or little neck, but the tough grandfather quahogs are reserved for stuffing and chowder.

The bay scallop is the sweetest morsel in the bivalve family. Because it is a rather special creature — a clam that gets around. Because it is fished with special methods and is a potential money crop, it is the subject of an article of its own.

The steamer, or softshell clam, is a seashore staple. Steamed, boiled, or as the star of its namesake, the clambake, it satisfies the body and soul of hunger. The maddening necessity of debearding — removing the black sheath from its long “neck” or siphon — makes it somehow more enticing, and more delicious.

  • Published on Mar 1, 1972
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