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Atlantic surfclams and ocean quahogs, also known as hard clams, are both commercially harvested in New England and the Mid-Atlantic. These clam species are the first in the United States to be managed under an Individual Transferable Quota system, an innovative “catch share” program that allocates shares of the annual harvest to individual fishermen or vessels. When fishermen have a fixed share of the annual harvest, they are able to fish when it is best for them, considering the market, weather conditions, and other factors. This slows the pace of the fishery, making harvesting clams safer, more efficient, profitable, and environmentally friendly – a win-win for the fishermen and the clams.

Atlantic Surfclam

Atlantic Surfclam

The largest bivalves in the western North Atlantic, surfclams support a multimillion-dollar fishery along the East Coast and are the most important commercial clam species harvested in the United States. The United States is the only source for surfclam, which are too big and too coarse to be eaten whole like other clams. Instead, they are sold processed, rather than live, in fresh, frozen, and canned products such as clam strips, minced clams, stuffed clams, chowders, and broth. Not only does the surfclam fishery operate sustainably, but surfclams also offer little waste - two-thirds of the surf clam’s shucked weight is used, and its nectar is a delicacy.

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Hard Clam / Ocean Quahog

Ocean Quahog

Among the longest-lived marine species in the world, ocean quahogs grow slowly and have low reproduction rates, making them relatively unproductive and unable to support high levels of fishing. Knowing this, managers set harvest limits for the fishery at low levels to try to conserve the ocean quahog resource and keep it at target population levels. The large ocean quahogs targeted by the fishery in U.S. federal waters have relatively small, dark, and tough meat and are used in processed clam products such as soups, chowders, and sauces. Smaller ocean quahogs from Maine waters are marketed as “mahogany clams” and are sold on the half-shell market or for steaming.

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