Wild In-Shell Razor Clams from Duxbury, MA caviar Give them a quick rinse

Give them a quick rinse

Between 100 and 200 million bay scallop larvae are seeded into Nantucket Harbor in the spring and are ready to harvest in early November by oyster farmer Simon Edwardes who is a staple of the Nantucket aquaculture ecosystem

Sustainability is woven into every inch of their farm:

Doug owned a local newspaper

The 100g service is ideal for 3-4 people

Wild In-Shell Razor Clams from Duxbury, MA caviar Give them a quick rinseRazor clams are at their best right out of the water. Plan to enjoy within 12 days for peak flavor and texture. Keep your razor clams cold, covered with a damp towel, banded until youre ready to cook, and never submerged or in an air tight container. Give them a quick rinse, then prepare as desired. If you need more time, they can be frozen while still alive. As with all live shellfish, discard any that remain open when tapped. Approximately 6 8 Razor