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Early man used clam and mussel shells as currency.
Native-Americans used polished white clamshells as wampum.
The Latin genus for the common clam is Mercenaria, literally
"money-conscious." Colloquially the word "clams"
still refers to money. Yet despite these timeless associations,
in the world of seafood delicacies, cultured clams and mussels
are a bargain.
In order to judge the quality of mussels and
clams, one must try to understand something of their life
and biology.
Mussels and clams are molluscan shellfish called
bi-valves. One valve extracts nutrients like algae and plankton
that thrive in ocean water. The other valve expels the seawater
back into the ocean. The quality of shellfish is completely
dependent on the quality of the water digested through these
valves. Lying on the ocean floor, as the seawater enters a
valve, sand enters along with it and often gets stuck inside.
If that water is loaded with toxins, the shellfish themselves
become toxic.
What's a clam and mussel lover to do?
We ship mussels and clams grown in pristine waters isolated
from industrial pollution. Water tests constantly monitor
quality. The prestigious Penn Cove Shellfish Farms of Coupeville,
Washington produces clams and mussels grown from lines suspended
off floating rafts that never makes contact with the ocean
floor. They are fresh, safe and absolutely grit free.
Harvested daily, only moments out of the water,
these shellfish are packed in insulated foam boxes, and delivered
live anywhere in America within 12 hours.
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Cultured Penn Cove Mussels
Produced by the oldest commercial mussel farm in North
America, the Penn Cove Mussel is the mussel to which
all others are compared. Cultured hanging on ropes in
certified safe waters, they are perfectly beardless
and clean, with a crisp texture and snappy taste.
15 lbs (serves 8) $155 - Order
10 lbs (serves 6) $115 - Order
5 lbs (serves 4) $70 - Order
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"Amit: You are very pleasant to
do business with. Thank you for the mussels."
Jennifer F.
Tue 12/16/2003 11:21 AM
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Cultured Manila Clams
Famed by the Japanese for centuries, Manila Clams are
highly prized for their sweet, tender meat. Grown in
the cool, clear waters of the Pacific Northwest, and
averaging about a dozen to the pound, they are delicious
raw or steamed, and perfect for pasta sauces and chowder.
15 lbs (serves 8) $170 - Order
10 lbs (serves 6) $140 - Order
5 lbs (serves 4) $85 - Order
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