The clams were spectacular!"

An Executive Chef

Live Clams

Shipped daily
fast and fresh

Hard-shell or soft-shell,
New England quahogs and west coast clams.

Restaurant Ready® New England Quahaugs (Mercenaria mercenaria)

The hard clam (Mercenaria mercenaria), also known as a quahog (or quahaug), round clam, or hard-shell (or hard-shelled) clam, is an edible marine bivalve mollusk which is native to the eastern shores of North America, from Prince Edward Island to the Yucatán Peninsula.  American Mussel Harvesters, Inc. provides these cherished cold-water clams from the Local Certified Waters of New England.  These clams are harvested on a daily basis and are the classic grey-white shell with the beautiful blue nacre on the inside of the shell that the natives used as wampum. 

 Restaurant Ready® New England Littleneck Clams

  • aka “nex”
  • 2” shell
  • 9 – 12 clams per pound

 Restaurant Ready® New England Middleneck Clams

  • aka “Middles”
  • 2 ½ “ shell
  • 7 – 9 clams per pound

 Restaurant Ready® New England Topneck Clams

  • aka “Tops”
  • 3” shell
  • 4 – 6 clams per pound

 Restaurant Ready® New England Cherrystone Clams

  • aka “Cherries”
  • 3 ½ “ shell
  • 3 – 4 clams per pound

 Restaurant Ready® New England Chowder

  • aka “Chowders”
  • 4” – 5” shell
  • 1 – 2 clams per pound


Restaurant Ready® Golden Neck® Clams (Arctica islandica)

Restaurant Ready® Golden Neck® clams (Arctica islandica) are harvested from the deep, cold and clean waters off the rocky New England coast.  They are a tasty and economical alternative to traditional hard shell clams.  The shell is an attractive golden color and the meat inside is sweet and slightly salty.  The smaller clams have a golden colored shell and as they age the shell turns to a mahogany color.  Unlike other deep-water clams, after harvest, Restaurant Ready® Golden Neck® clams are ”conditioned” in naturally sterilized chilled seawater tanks to assure that they are perfectly sand and grit free and have ample shelf life.  There are approximately 6 - 8 clams per pound and an average shell width of 3”.  Restaurant Ready® Golden Neck® clams offer a great nutritional value and they are easy to prepare.  They can be served steamed, grilled, broiled or used in chowders and stews.  They make a great addition to any pasta or seafood mixture by adding flavor and color.


Restaurant Ready® Steamer Clams (Mya arenaria)

Steamer clams (Mya arenaria) are known by many different names, the sources of which are unknown.  Names such as steamer clams, soft shell clams, long neck clams, Ipswich clams, piss clams, manninose clams, belly clams, squirt clams, fryers, and gapers are terms that are often used to identify this species.  Being able to recognize these different names is vital to successful delivery of the right product.

Steamer clams are found up and down the Atlantic Coast of the United States but the New England region has really created the niche market for this species.  Steamer clams can grow up to 5 inches in length but are usually harvested between 2 and 3 inches.  The shell of the steamer clam offers little protection as it is quite brittle; however, it provides easy access to the succulent treat that lies inside.

American Mussel Harvesters, Inc. Restaurant Ready® Steamers are a delicacy.  They are harvested from local waters to ensure freshness. Our Restaurant Ready® seawater system ensures the end user the cleanest (sand and grit free) and freshest possible product.


Restaurant Ready® Atlantic Razor Clams (Ensis directus)

One can probably just take a quick glance at these animals and figure out where the name originated.  The Atlantic Razor Clam (also called a Jack-Knife Clam) has a strong resemblance to the straight razors that first appeared in the 18th and 19th centuries in England and continue to be used to this day.

The Atlantic Razor Clam (Ensis directus) is the largest species known in its’ family (Solenidae).  Commonly harvested between 4 and 5 inches, the clam can reach lengths of 6 to 7 inches. Razor clams can be found along the Atlantic Coast of North America from South Carolina to the Canadian Maritimes.  Razor Clams thrive on the sandy bottoms in the intertidal zones; burrowing vertically in the sand with the foot down and the siphon extended upwards.  Startlingly fast, the clam uses its foot to quickly disappear from predators; one has to be very quick to catch these and even when caught they have a Houdini-esq method of disappearing.  The flavor tends to be very sweet with the meat having a nice tender consistency. 

Razors can be steamed like steamer clams and then dipped in butter or we recommend sautéing them in garlic and butter.

165 Tidal Drive
North Kingstown,
R.I. 02852

Phone: 401.294.8999
Fax: 401.294.0449