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Sometimes a certain size ordered or an item may be out of stock by your requested delivery date due to outside factors that aren't within our control (weather, product availability, quota limitations, etc.) – this applies to Fresh/Live Seafood Items. To receive the best service, please let us know one or more of the following:
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Experience the unmatched freshness and flavor of authentic New England seafood with our premium clam strips. Harvested directly from our own boats, these delicious strips are made from the "foot" or "tongue" of the wild-caught surf clam, celebrated for its sweet taste and satisfyingly chewy texture.
At Intershell's facility in Gloucester, MA, our expert team processes the surf clams the moment they're brought in. This meticulous, local control allows us to offer you a choice: fresh clam strips, ready to be breaded and fried to a golden crisp, or flash-frozen clam strips, locking in peak freshness and flavor until you're ready to enjoy them.
Perfect for making a classic fried clam roll, a delicious seafood platter, or simply as a satisfying snack, our clam strips bring the taste of a seaside shack directly to your kitchen. With our commitment to quality and freshness from the boat to your door, you can trust you're getting the very best.
Seafood Container Size: 2 Lb (32 Oz)
Breading Container Size: 1.5 Lb (24 Oz)
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Package Size: 2 Lb
Nantucket Shoals, Massachusetts
Spisula solidissima
All seafood frying kits include a special recipe card with step-by-step instructions for the ultimate fried seafood experience. This very recipe has been Monte Rome's (Owner of Intershell) personal favorite for over 30 years, guaranteeing a golden, crispy, and flavorful result. Just thaw, bread, and fry for a taste of New England tradition right in your own kitchen.
$28.60 USD
The shipping was fast and the clam strips were delicious!!!!!
Amazing service Awesome taste!
Lots of clam strips and so yummy .will buy again.
Everyone loved them. Some of the pieces were quite small and made it challenging to get them breaded and fried. I am curious though, if the fresh ones taste any different.
I used to be a clam chef for Howard Johnson’s restaurant in the 60s. I have fried hundreds of pounds of these. I recreated the breading mixture and WOW