Atlantic surfclams are distributed from the Gulf of St. Lawrence to Cape Hatteras, NC. The U.S. fishery generally concentrates on the populations off the coasts of New Jersey and the Delmarva Peninsula. Dredge and hand harvest are authorized in the commercial fishery, with hydraulic clam dredges being the primary gear type used. The recreational fishery is limited to hand harvest. Surfclams are generally processed for human consumption in soups, chowders, and stews; while a small portion of landings are also sold in the bait market. U.S. wild-caught Atlantic surfclam is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.

Also Known As

Surfclam, Hen clam, Bar clam, Sea clam

Appearance

• Surfclams are the largest bivalves found in the western North Atlantic.
• They grow up to 8.9 inches, although clams larger than 7.9 inches are rare.
• Their shells are thick, triangular, and yellowish-white with rounded edges and concentric ridges.
• Shells do not close fully and gape slightly.

Biology

• Surflclams can live up to 35 years.
• On average, surfclams living in open water live longer than those living inshore.
• Surfclams grow fast, reaching a harvestable size of about 5 inches in 5 to 7 years.
• Growth rates depend on water temperature—southern surfclam populations in warmer water grow more slowly than the more northern populations.
• Some are able to reproduce by age 1, but most spawn by the end of their second year.
• Surfclams spawn from late spring through early fall.
• They shed their eggs and sperm directly into the water column.
• Larvae spend about 3 weeks in the water column as plankton before settling to the bottom to live.
• Surfclams are planktivorous filter feeders, straining tiny plants out of the water to eat.
• Larval surfclams eat algal cells.
• Adults primarily feed on diatoms, green algae, and naked flagellates.
• Snails, crabs, shrimp, and fish, including haddock and cod, feed on surfclams.

Where They Live

Range

• Atlantic surfclams are found in the western North Atlantic from the southern Gulf of St. Lawrence to Cape Hatteras, North Carolina.
• They’re most abundant on Georges Bank, the south shore of Long Island, New Jersey, and the Delmarva Peninsula.

Habitat

• Juveniles burrow in medium- to fine-grain sand in waters 30 to 80 feet deep.
• Adults prefer medium- to coarse-grain sand and gravel from beach zones to over 160 feet deep.
• Surfclams prefer more turbulent waters and bury themselves just below the sediment surface.

Are Atlantic Surfclams Sustainable?

U.S. wild-caught Atlantic surfclam is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.

Availability

Year-round. Sold processed, rather than live, in fresh, frozen, and canned products such as breaded clam strips, minced clams, stuffed clams, chowders, and broth.

Source

U.S. wild-caught from New England to North Carolina. The United States is the only source of Atlantic surfclams.

Taste

When cooked, the white meat is mild and sweet.

Texture

Chewy.

Color

The raw meat is whitish-orange. Cooked meat ranges from ivory to golden yellow, with some dark areas.

Health Benefits

Surfclams provide low-fat, high-quality protein and are an excellent source of selenium and niacin.

Nutrition Facts

Servings: 1; Serving Weight: 100 g; Calories: 74; Protein: 12.77 g; Total Fat: 0.97 g; Total Saturated Fatty Acids: 0.094 g; Carbohydrate: 2.57 g; Cholesterol: 34 mg; Selenium: 24.3 mcg; Sodium: 56 mg

FDA and EPA have issued advice regarding eating fish.

This advice can help those who might become or are pregnant or breastfeeding as well as parents and caregivers who are feeding children make informed choices when it comes to the types of fish that are nutritious and safe to eat.

Fish provide key nutrients that support a child’s brain development.

Fish are part of a healthy eating pattern and provide key nutrients during pregnancy, breastfeeding, and/or early childhood to support a child’s brain development:

• Omega-3 (called DHA and EPA) and omega-6 fats
• Iron
• Iodine (during pregnancy)
• Choline

Choline also supports development of the baby’s spinal cord. Fish provide iron and zinc to support children’s immune systems. Fish are a source of other nutrients like protein, vitamin B12, vitamin D, and selenium too.

Eating fish can provide other health benefits too.

Fish intake during pregnancy is recommended because moderate scientific evidence shows it can help your baby’s cognitive development.

Strong evidence shows that eating fish, as part of a healthy eating pattern, may have heart health benefits.

Healthy eating patterns that include fish may have other benefits too. Moderate scientific evidence shows that eating patterns relatively higher in fish but also in other foods, including vegetables, fruits, legumes, whole grains, low- or non-fat dairy, lean meats and poultry, nuts, and unsaturated vegetable oils, and lower in red and processed meats, sugar-sweetened foods and beverages, and refined grains are associated with:

• Promotion of bone health – decreases the risk for hip fractures
• Decreases in the risk of becoming overweight or obese
• Decreases in the risk for colon and rectal cancers

A healthy eating pattern consists of choices across all food groups (vegetables, fruits, grains, dairy, and protein foods, which includes fish), eaten in recommended amounts, and within calorie needs. Healthy eating patterns include foods that provide vitamins, minerals, and other health-promoting components and have no or little added sugars, saturated fat, and sodium.

The Dietary Guidelines for Americans recommends eating fish as part of a healthy eating pattern.

The Dietary Guidelines for Americans recommends:

• At least 8 ounces of seafood (less for children) per week based on a 2,000 calorie diet.
• Those who are pregnant or breastfeeding consume between 8 and 12 ounces per week of a variety of seafood from choices that are lower in mercury.

Choose a variety of fish that are lower in mercury.

While it is important to limit mercury in the diets of those who are pregnant or breastfeeding and children, many types of fish are both nutritious and lower in mercury.

This chart can help you choose which fish to eat, and how often to eat them, based on their mercury levels.

What is a serving? As a guide, use the palm of your hand.

Pregnancy and breastfeeding:

• 1 serving is 4 ounces

Eat 2 to 3 servings a week from the "Best Choices" list
(OR 1 serving from the "Good Choices" list).

Childhood:
On average, a serving is about:

• 1 ounce at age 1 to 3
• 2 ounces at age 4 to 7
• 3 ounces at age 8 to 10
• 4 ounces at age 11

Eat 2 servings a week from the “Best Choices” list.