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Order by 12:00 midnight EST for orders to ship the following business day. Choose your lobster delivery at checkout.
Saturday delivery is an extra charge and is not available to some rural areas. Call FedEx at 1800.463.3339 with your zip code to check.
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"Your incredible lobsters were the undisputed highlight of our annual
beach trip. Everyone raved that they had never seen lobsters that big
before, nor had tasted anything like them. Prompt delivery, great
presentation, great meal!
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--Ernie Williams,
Coastal Living magazine, Cooking Light Magazine
"We were extraordinarily pleased with our first order of lobsters and clams. The lobsters were exquisitely succulent and delectable... even exceeded my uncommonly high expectations. The clams were sweet and
flavorful. We look forward to many, many more orders in the future."
Very truly yours,
--Ting Peterson, Washington DC
"We had to write to let you know how much we enjoyed our live Maine
lobster. My wife, originally from Rhode Island and a former Bostonian,
loves lobster and she can't stop talking about it. Our package included
a 5-lb. live Maine lobster, New England clam chowder, lobster bisque,
and a 4-piece box of chocolate truffles. The lobster was incredible - huge beyond belief. Its meat was succulent, tender and sweet. We had
always heard that lobsters over 2 lbs. were tough, but that's just not
true."
--Rob Cassese, Naples, FL |
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Claminology
 Clamshells
had a sacred significance to Native Americans and were later
used to make wampum-beads used for money. There are two basic
families of East Coast clams-hard-shell and soft-shell. Hard-shell
clams are also known by their Native name, quahog (pronounced
co'hog). Hard-Shell clams are typically sold according to
size, and the size determines the way it is most commonly
used. Clams are harvested in a variety of ways, depending
on specific habitat, and local law. Inshore, they are often
harvested by hand tools, such as rakes, shovels, or tongs.
Offshore, dredges are most commonly used.
Clams, which are high in protein and virtually fat-free,
are perhaps the most versatile seafood in the world. They
can be served baked, fried, stewed, stuffed, raw on the half
shell, in chowders and soups, steamed... the uses are as infinite
as the imagination.
Hard-Shell Clams:
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Little Necks: The name "little
neck" comes from Little Neck Bay Long Island. Little
Neck is the smallest and most expensive Eastern hard shell,
averaging about 10 to 12 clams per pound. Little necks
are best served on the half-shell (raw) because they are
the most tender and have the sweetest flavor. |
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Cherrystones Named after Cherrystone
Creek on Virginia's Eastern Shore. Larger than littlenecks
(average three to five clams per pound) and can be eaten
raw, steamed, or in chowder. Cherrystones are the perfect
size for stuffing. |
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Quahog or Chowders: Quahog
is the largest clam. The meat is tough but as the name
implies, they make flavorful chowder. They are usually
chopped, minced, or diced for use in chowders, clam
cakes, or fritters. |
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Soft-Shell Clams:
Steamers: Also known as mud, long-neck clams, or in New England,
"pisser clams" because they spray out of their long
necks. Soft-Shell clams can't completely close their shells
because of a long rubbery neck (or siphon). Steamers have a
thin brittle shell and come in a variety of sizes, from about
½ to 3 inches across. As the name suggests, this type
of clam is usually steamed, but it can also be shucked and then
sautéed or deep-fried.
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| How To Shuck A Clam |
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Hold a clam in your gloved
palm, rounded-side up, with the shell's hinge toward your
wrist. |
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Working over a bowl to catch
the juices, press a clam knife or a dull pairing knife
into the gap between the shells. |
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Twist the knife (moving the
handle from horizontal to vertical) to separate the half-shells |
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Cut the muscles on each side
of the hinge, then cut the interior muscles to free the
clam. |
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Scrape away meat into the bottom
shell. |
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Remove and discard upper shell.
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