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Chris Boudreaux

Join us to discover culinary creations made from Maine’s many different clam varieties at Luke’s Lobster on the Pier in Portland, Maine. At this event, organized by Manomet Fisheries, Luke’s Lobster, and Tidal Bay Consulting, guests and foodies will have the chance to taste different sustainable and environmentally-friendly dishes prepared by local chefs, talk to a clammer, and learn about the different harvesting methods and how to shuck a clam!

If you’ve had steamers or a fried clam roll, then you’ve eaten soft-shell clams. But did you know that there are many species of clams harvested and cultured along Maine’s coast? Quahogs, which are also called cherrystones and littlenecks depending on their size, can be eaten grilled, stuffed, in clam chowder or pasta, or on the half shell. Razor clams are a delicacy popular in Asia but not yet commonly-eaten in the United States. Surf (or hen) clams are delicious fried or served in chowders. All these species have niche habitats in Maine’s intertidal and subtidal waters.

Clams are an important part of Maine’s cultural heritage and economy. Shellfish have long supported people’s livelihoods along the coast and continue to play an essential role in Wabanaki identity and ways of living. Today, there are hundreds of hard-working clammers that supply this sustainable and local shellfish to the market. Soft-shell clams alone were the second most valuable fishery in Maine in 2021, with a landings value of over $25 million. That value then has a ripple effect throughout the supply chain as wholesale dealers sell clams to retailers and restaurants, and ultimately the consumer. Now, Maine’s emerging clam farming industry is providing a new way to diversify people’s livelihoods and enhance shellfish resources.

Registration is required for this free culinary event, and space is limited. Reserve your spot now!


Thank you to our event partners