2014 USA Clam Landings

U.S. landings of clams (all species) yielded 90.7 million pounds of meats valued at $214.8 million in 2014, according to NOAA Fisheries’ annual report, Fisheries of the United States 2014. The average exvessel price per pound in 2014 was $2.37.

Surf Clams

Surf clams yielded 43.3 million pounds of meats valued at $31 million. Leading states for surf clams were New Jersey, Massachusetts, and New York. The average exvessel price per pound of meats was 72 cents in 2014.

Ocean Quahogs

The ocean quahog fishery produced 31.4 million pounds of meats valued at nearly $23.8 million. Together, New Jersey and Massachusetts accounted for almost 99 percent of total ocean quahog production in 2014. The average exvessel price per pound of meats was 76 cents in 2014.

Hard Clams

The hard clam fishery produced almost 8.1 million pounds of meats valued at almost $49.6 million—an increase of almost 1.2 million pounds (almost 17%). Landings in the New England region were 1.6 million pounds of meats (up nearly 1%); Middle Atlantic, 4.6 million pounds (up almost 1%); and the South Atlantic region, .8 million pounds (up 210%). The average exvessel price per pound of meats was $6.16 in 2014.

Soft Shelled Clams

Soft shelled clams yielded nearly 3.6 million pounds of meats valued at nearly $25.8 million. Maine was the leading state, followed by Washington (up nearly 50%), and Massachusetts (down more than 41%). The average exvessel price per pound of meats was $7.21 in 2014.

The Fisheries of the United States 2014 report is available at  http://st.nmfs.noaa.gov/commercial-fisheries/fus/fus14/index.

Simple Clam Dip Recipe

Fresh Clams

Clams are readily available to most consumers. Types of clams vary by region, but most coastal areas have local clam fisheries.

Fresh clams are an excellent ingredient in dips or spreads. For cooks that don't have access to fresh clams, there are canned products.

The simplest clam dips are made from sour cream, powdered ranch dressing mix and diced, cooked clam meat.

More complex dips might contain sour cream, clams, fresh herbs, vegetables, and spices.

Regardless of the recipe, nearly all clam dips will benefit from a few simple preparation steps.

For surf clams, quahogs or similar species, it is best to remove the stomach and other inedible parts of the body. Next, the clam meat is diced into pieces.

Once diced, clams should be simmered for 2-3 minutes. Do NOT overcook! After cooking, the meat is rinsed and allowed to chill.

After combining clam meat with dip, the mixture can be topped with herbs such as chives, green onions, parsley, or others.

When possible, clam dips should be chilled for several hours before serving. Home made clam dips get better after chilling overnight and usually are at peak flavor for 2-3 days.

Of course clam dips are delicious and rarely last more than a few minutes when served to hungry guests.

How to Cook Quahog Clams

Littleneck clams

Quahogs (also known as hard clams) are among the most popular types of American seafood. These delicious shellfish are widely available and can be prepared in a variety of ways.

Smaller clams such as littlenecks, topnecks, and cherrystone clams are eaten steamed or on the half shell.

The largest quahogs are called "chowder clams". These are excellent in recipes such as clam fritters and New England clam chowder.

White Clam or Fish Chowder Recipes

Traditional white chowders are popular seafood dishes served in North America.

Classic chowder recipes combine a few basic vegetables with one or more types of fish and shellfish.

These traditional dishes are excellent for novice cooks due to their ease of preparation, versatility, and universal appeal.

For more information on how to prepare clam, oyster, fish, and seafood chowders, visit this collection of Seafood Recipes.