Wild Large Surf Clams from Wellfleet, MA

• Shelf life is ~2-4 days from delivery.
• Store in deep bowl or tray in the fridge, covered by a damp kitchen towel.
• Never store submerged in water, nor in an airtight container.

1. Thou shall PURGE THE SH*T OUT OF THESE! Unlike razor clams which are as clean as my conscience in comparison, live surf clams are incredibly gritty and sandy. Don’t skip this step, your teeth will thank you!
2. First, rinse and scrub the clams in cold water to remove any grit from the exterior using a gentle brush.
3. Then, place the clams in a deep bowl or bucket and cover with cold, heavily salted water. Let them sit for about 20 minutes to let them expel any grit. Dump out the dirty water, rinse and repeat this step about 3 times until the water runs clean.

1. Using either a shucking knife, pairing knife, or as our Chef Cosmo Goss likes to use, an off-set cake spatula, hold the clam with a towel insert the knife into the opening of the clam and twist to just-part the shells.
2. Slide the knife along the top shell to sever the adductor muscle, then the bottom being careful to not tear up the meat. Cut out the clam meat.
3. Remove any rough tissue or debris and then chop the clam into bite sized pieces. We aren’t bashful and use the whole animal, but some folks prefer to just use the foot.

A quick note on weight: Because these are live shellfish, the surf clams may release some natural moisture in transit. We always pack to the full stated weight at shipment, though minor variation on arrival is normal.

California Prop 65 Warning