New England, Cape Cod, Buzzards Bay.

These hard shell clams are our native species, sourced from cold New England waters only, which means better shelf-life and superior flavor. Our COUNTNECKS  are harvested primarily from Falmouth and Cape Cod. These coastal ponds produce the sweetest clams we've ever tasted. The flesh is beautifully-colored peach and full of tender meat.

salty | sweet | generous

salty | sweet | generous

1.75 - 2.5 inches

White Bean Clam Stew (Recipe by Monica Lo, @sousweed)

Ingredients:

1/4 cup extra virgin olive oil
1 yellow onion, chopped
4 cloves garlic, minced 
1 large tomato, (diced heirloom)
4 cups vegetable stock 
1 15oz can cannellini beans
2 large red potatoes, cut into 1” cubes 
2 cups packed chopped kale   
40 Countneck Clams, scrubbed
Kosher salt/Cracked Black Pepper
1 Tbsp fresh lemon juice
1/4 cup parsley, chopped
1 lemon, cut into wedges 
Crusty bread

Directions:

1. Heat olive oil in a large stockpot over medium heat. Add chopped onions and cook until soft, about 5 minutes. Add garlic and diced tomato and cook for another minute. 
2. Add vegetable stock, cannellini beans, and potatoes. Bring the soup to a boil, then reduce the heat to a medium-low simmer, about 15 minutes.
3. Add chopped kale and clams to the pot and cover. Raise the heat to medium-high and cook until the clams begin to open (about 5 minutes). Stir well and use tongs to gently transfer open clams to serving bowls. Allow the pot to continue simmering for 5 minutes more, plating any clams that open and discarding the ones that do not. 
4. Once the clams are out, season stew to taste with salt and pepper and remove from heat. Add fresh lemon juice and chopped parsley to the pot and stir to combine. 
5. Ladle the stew over the clams and serve with lemon wedges and crusty bread.