Meet the unseen heroes of the local shellfish industry.
This delicious and easy clam dip tastes a lot like summer—but this is one recipe you’ll want to make all year.
For close to 150 years, the Doxsee Sea Clam Company was at the forefront of canning and distributing clams.
We dug into our archives to find the best recipes for the holiday weekend.
When it comes to clams, there are two simple rules: eat local and enjoy!
With a fresh local supply available all year long and a timeless resource for recipes, clams should always be the answer to “what’s for dinner?”
Love the idea of a traditional Long Island clambake but cannot envision yourself pulling off the whole time-honored rigmarole? No worries, as a resourceful North Shore bayman has your back.
As the wife of a clammer, I am perpetually on the lookout for clam recipes. I have perfected several over the years: Long Island clam chowder, white clam sauce and baked clams, in particular.
Enjoy the clams and please don’t rev your engines.
Photo essay by Doug Young, words by Courtney MacGinley