Whole Belly Clams - 1 lb.

Community Shellfish sources its shellfish from local harvesters in Maine, focusing on premium seafood such as clams and oysters. They operate from two main locations: the Community Shellfish Processing/Distribution Center and the Bremen Lobster Pounds, which are situated along the Medomak River.

The serving size of shucked clams per person can vary depending on the context and how they are being served, but a general guideline is:

For Appetizers or Small Plates: About 6 to 12 shucked clams per person is typically considered a good portion. This equates to approximately 4 to 6 ounces of clam meat.

For Main Courses: If clams are the main protein in the dish, you might want to serve about 12 to 20 shucked clams per person, which amounts to around 8 to 12 ounces of clam meat.

These amounts can be adjusted based on the overall meal plan and the appetite of your guests. If clams are served as part of a mixed seafood platter or in a dish with other ingredients, you might serve fewer clams per person.

Whole belly clams are a nutrient-rich seafood option, providing a good source of high-quality protein, omega-3 fatty acids, and essential vitamins and minerals such as iron, vitamin B12, and zinc. These nutrients support heart health, boost the immune system, and promote overall well-being, making whole belly clams both a delicious and healthy choice.

Maine Lobster Now offers next-day delivery for orders placed Monday through Friday by 8AM ET, with delivery available Tuesday through Saturday. Saturday deliveries may require an additional fee and are subject to availability. Orders are shipped with dry ice or gel packs to ensure freshness. Shipping may be affected by holidays or weather conditions. Customers are encouraged to inspect their package upon arrival and report any issues immediately with photos. For more details, refer to their shipping policy.

Simple Instructions for Storing and Your Shucked Clams!

We’ll help you keep your frozen lobster meat at the highest quality possible.

Keep frozen at or below 0℉.
Thaw under refrigeration at or below 38℉.
For quick thawing, place frozen package in cool water for 20 to 30 minutes until contents are flexible.
Once thawed, immediately use or refrigerate.
Do not allow food to warm above 38℉ prior to cooking.

Notice: Frozen items shipped with Fresh or Live products are expected to thaw in transit.

Frying shucked steamer clams is a straightforward process that can yield a delicious, crispy treat. Here’s a step-by-step guide to help you achieve perfectly fried clams:

Ingredients:
- 1 pound of shucked steamer clams
- 1 cup all-purpose flour
- 1 cup cornmeal or breadcrumbs (for extra crunch)
- 1 teaspoon paprika (optional, for added flavor)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- Salt and pepper to taste
- 1-2 large eggs
- Oil for frying (such as vegetable oil, canola oil, or peanut oil)

Instructions:
1.) Prepare the Clams:

Pat the shucked clams dry with paper towels to remove excess moisture. This helps the coating adhere better and prevents splattering during frying.

2.) Prepare the Breading Stations:

In one bowl, mix the flour with a pinch of salt, pepper, and optional spices (paprika, garlic powder, onion powder).

In a second bowl, beat the eggs.

In a third bowl, combine the cornmeal or breadcrumbs with a pinch of salt and pepper.

3.) Bread the Clams:
Dredge each clam in the flour mixture, shaking off any excess.

Dip the floured clam into the beaten eggs, allowing any excess to drip off.

Finally, coat the clam with the cornmeal or breadcrumb mixture, pressing gently to ensure a good coating.

4.) Heat the Oil:
Pour enough oil into a frying pan or skillet to cover the bottom by about 1/2 inch to 1 inch.

Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). You can test the oil temperature by dropping in a small piece of bread or a pinch of flour; it should sizzle and start to brown quickly.

5.) Fry the Clams:
Carefully place the breaded clams into the hot oil, being mindful not to overcrowd the pan. Fry in batches if necessary.

Cook for 2-4 minutes per side, or until the clams are golden brown and crispy. Be sure to turn them gently with tongs or a slotted spoon.
Drain and Serve:

Use a slotted spoon to remove the fried clams from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve hot with lemon wedges, tartar sauce, or cocktail sauce.

Tips:
- Oil Temperature: Maintaining the right oil temperature is crucial for crispy clams. Too hot, and they may burn; too cool, and they may turn out greasy.
- Seasoning: Adjust the seasoning in the flour and breadcrumb mixtures to your taste preferences. Fresh herbs or spices can add a nice touch.
- Side Dishes: Fried clams pair well with coleslaw, fries, or a simple salad.