Call for times (772) 766- 2510
  "Farmer Bob's" on US 1 at Osprey in Hobe Sound
        and"Palm City Farmer's Market" - located on Mapp Rd.
across from the Fire House

Getting to Know Your Clams

Buy or eat only clams that are shut or close when tapped

LOOK - shells should be moist and fresh looking. If the shell is open, it should close when tapped. If the clam is ice cold, it may have to warm a bit, and then it will close readily when it's tapped. Clams that do not close are dead or ready to die. Reject clams with broken shells or those that do not pass the "tap test"
SMELL - A clam should have a sweet, clean, ocean smell. If it smells fishy or "off" reject it.
LISTEN - If you gently tap clams together they should have a solid sound like pool balls knocking together. If they sound hollow, they are probably weak and should be rejected.

Caring for your Fresh Clams
Fresh quality clams require proper handling and storage to remain safe and delicious

CLEANING OUTSIDE - Burr Brothers Clams are cleaned at harvest but all clams should be brushed on the outside with a stiff brush and rinsed to remove any remaining sand.
CLEANING INSIDE - Burr Brother Clams are fresh, but all clams retain some sand. PURGE your clams to remove any residual sand. Adding cornmeal when purging will whiten the meat. This step, although not necessary, will give the clam meat a more pleasing appearance.
PURGING - When you get your clams home, place them in them in a sink or large pot of salt water (1/3 cup salt to one gallon of water) Add 1/4 - 1/2 cup cornmeal if desired. The clams will naturally flush the san in 1/2 - 1 hour. Instead of pouring - PULL the clams out of the water to leave the sand and grit behind. Once purged, eat, cook or refrigerate. Fresh clams have a shelf life of 7-10 days from harvest.

COLD - Keep clams in temperatures 38-45 degrees F - 45 is ideal

STORAGE - DO NOT expose clams to sudden temperature change except when cooking
                     DO NOT immerse in water except during purging process. Store "DRY"
                     DO NOT store in air tight container. Clams are alive and ned air to survive.

Enjoying your fresh clams
Clams can be eaten raw or cooked and served a variety of ways

RAW CLAMS or CLAMS ON THE HALF SHELLS - the smallest clams are the most desirable for eating raw. Unshucked clams to be eaten raw should be very cold to facilitate opening the shell. Clams may be placed in the freezer for a few minutes. (10 minutes or less) to make them easier to shuck. Be careful because you do not want them to freeze. Allow them to stand a few minutes after removal from freezer. As they warm, the shell will open slightly so you can slip in your clam knife (a special blunt knife) and slide it along the entire edge. Once you cut the strong muscle that holds the clam close - it will open easy. Use the knife to scrape all the contents onto one half shell. Serve with your favorite condiment, cocktail sauce, lime or lemon juice or save for use in your favorite recipe/

Cooking tip- when shucking raw clams shuck over a bowl to catch all the delicious liquid known as CLAM LIQUOR.

COOKING WITH CLAMS - Clams can be steamed, baked, broiled, sauteed, deep fried, grilled, micro waved. Clams can be easily substituted for oysters, scallops or mussel recipes. The larger the clam, the tougher the meat. (Top neck and Cherry Stones) It is further toughened by prolonged exposure to heat. For this reason. cook gently at low heat settings.

WHEN WHOLE CLAMS ARE COOKED THE SHELL WILL OPEN. ONCE OPEN THEY ARE READY TO EAT. ANY CLAM THAT DOES NOT OPEN AFTER COOKING SHOULD BE DISCARDED.