Noted by the Financial Times as “…one of the very best…” image/svg+xml

Clam, surf clam (Spisula solidissima)

Clam, surf clam
Clam, surf clam

Scientific name for Clam, surf clam

Spisula solidissima

Common name(s) for Clam, surf clam

Surf clam, skimmer clam, hen clam, sea clam, giant clam, bar clam

Market name

Clam, surf clam

Other language names for Clam, surf clam

  • French: Mactre d’Amérique
  • German: Riesen-Trogmuschel
  • Italian: Spisula
  • Japanese: Nimaigai
  • Spanish: Almeja

Introduction to Clam, surf clam

Surf clams are often served as “fried clams” on restaurants throughout the nation. This is the most abundant clam species in the United States, in terms of volume. Surf clams range in size from 4 1/2 to 8 inches. Hydraulic dredges extract them from sand or gravel environments at depths ranging from 10 to 300 feet. The fast-growing clam matures in five to seven years and is found throughout the east coast of the United States, from Long Island to southern Virginia. More over half originate in New Jersey, while New York makes a sizable contribution. Surf clams, unlike other clams, are too large and gritty to be eaten whole. They are also not sold live. Rather than that, they are processed on-shore. Two-thirds of the shucked weight of the surf clam is utilized. Half of it is made up of the “tongue,” which is mainly utilized to make fried clam strips. The remaining half is composed of flesh that wraps around the shell, as well as an adductor muscle that opens and closes the shell. It is used ground or chopped in chowders, bisques, and sauces.

Product Profile for Clam, surf clam

The shells of surf clams are used as receptacles for filled meals, and the twin adductor muscles (white cylinders connected to the shell) as well as the liquid, or “nectar,” are excellent. These clams have a milder flavor than hardshell clams. The chewy white flesh is mild and sweet when cooked. The color of raw beef is whitish-orange. The color of cooked meat varies from ivory to golden yellow, with some dark spots. The liquid in canned clams should be clear to opaque. On breaded products, the breading should be intact.

Nutrition for Clam, surf clam


Calories: 74
Fat Calories: 8
Total Fat: 0.9 g
Saturated Fat: 0.2 g
Cholesterol: 34 mg
Sodium: 56 mg
Protein: 12.7 g
Omega 3: 0.2 g

Cooking tips for Clam, surf clam

This isn’t a clam that should be steamed or fried whole. It’s usually shucked and minced before being used in chowders, baked filled clams, and other similar dishes. Chowder, white sauces, and pasta dishes like clam linguine all benefit from minced or diced meat. For cooking, the fleshy foot can be sliced into strips. The juice from the clam may also be used to flavor soups, stews, and seafood meals.

Cooking methods for Clam, surf clam

Bake , Fry , Poach

Primary Product Forms for Clam, surf clam

Fresh: Chopped or minced meat

Frozen: Chopped or minced meat, Strips, Steaks

Value-added: Canned meat (chopped), or minced, Pre-fried strips, Clam juice, Chowders and bisques, Cakes, Stuffed

Global Supply for Clam, surf clam

United States, Iran