Clam, Bar / Surf


Latin Name: Spisula solidissima

Also known as bar clam. This is a large clam; the foot tends to be tough and if being cooked, should be ground or minced. The twin adductor muscles (although large) are tender. Juice from the shucked surf clam can be reserved for chowders or sauces, or simply as a clam nectar drink.

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