Atlantic bar clams, also known as surf clams, are the new kids on the shellfish block. They are typically found on sandbars, hence the name. Quickly gaining in popularity, their meat is sweeter than that found in soft-shell clams, and has even been described as “addictive.”
Measuring at least four inches at harvest, versatile bar clams can do everything other clams can – and more! While somewhat tougher right out of the shell, our processing results in a very tender morsel for eating straight up or for using in your favourite seafood recipes.
As consumer taste is evolving, so too is the demand for Atlantic bar clams. Amateur and professional foodies are always on the lookout for new products to add to their cuisine and bar clams are grabbing their attention. For the health conscious, Atlantic bar clams are an excellent alternative source of protein.
Bar clams are harvested from mid-May to mid-October (note, PEI Seafood Guide says the season is April to December). Ninety per cent of the harvest is reaped by draggers that collect the clams from the ocean floor. The remainder is hand-picked from sandbars.
Taking only three years to mature, there is an unending source of Atlantic bar clams. Nevertheless, to guarantee sustainability and protect the beds, our fishers set their own quotas.
You can learn more about Atlantic bar clams in the PEI Seafood Guide.
