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Seafood Watch - Seafood Guide
Clams
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Atlantic Surf Clams
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U.S. Atlantic
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Wild-caught
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Clams
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Steamers, Littlenecks, Cockles
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Worldwide
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Farmed
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Giant Clam/Geoduck
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Mirugai, Horseneck Clam, Long Necked Clam, Jumbo Clam
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U.S., Canadian Pacific
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Wild-caught
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Hard Clams
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Littleneck, Cherrystone, Chowder
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U.S. Atlantic
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Wild-caught
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Ocean Quahog Clams
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Quahag, Black Clam
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U.S. Atlantic
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Wild-caught
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Softshell/Steamers Clams
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Steamer, Longneck, Fryer
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U.S. Atlantic
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Wild-caught
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Clams, Farmed
Clams are farmed in an environmentally responsible way.
Consumer Note
Farmed clams are available year-round, but fresh clams may be limited in specific regions for food safety reasons. Clams are served cooked in or out of the shell, are available fresh or frozen, and can also be used in sushi.
Summary
Clams have a broad, worldwide distribution and are cultured in many countries. Their popularity exceeds the supply harvested from the sea, so farmed clams today account for 89 percent of world clam consumption. The majority of farmed clams consumed in the United States are farmed here, with most imports coming from Canada.
Aquaculture production is well-managed and has a low impact on the environment. As with oysters, mussels and other bivalves, these filter-feeders can actually have a positive benefit by clearing tiny particles and debris from the surrounding water. Only in cases where clams are cultivated at polluted sites is the accumulation of toxins a concern.
Generally clams are cultured on the seafloor and when hand-harvested do not result in any environmental disturbance. Sometimes harvesting by dredging is a concern since it can disrupt the seabed; however the effects are typically short-lived and can be restored. For that reason, clams harvested without the use of mechanical dredges are the best option.
Scientific Reports About Our Ratings
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