Having our own fleet ensures that you will receive the freshest clams possible. Our clams are processed within 24 hours, providing the ability for the most tender, tasty clams you can find! All our clams are harvested in the beautiful Atlantic Ocean. We are proud to be a Sustainable Fishery, harvesting Sea Clams and Ocean Clams (Quahogs) for both restaurant and retail. Our plant is located in Millville, NJ, less than one hour from Atlantic City, NJ where our fleet is located. LaMonica Fine Foods, Since 1923, Quality is a Family Tradition.
The Atlantic Surf Clam (Sea Clam) was for years the staple of the industry, and until the 1970’s was the only offshore clam packed or processed commercially. This fast growing clam matures in five to seven years and obtains a length of five to seven inches. Sea clams are harvested in relatively shallow water, usually from about 60 ft to 120 ft in depth. Sea Clam meat is light tan in color with some shading toward orange in the siphon. Sea Clams are generally considered the premium species. The meat from Sea Clams lends itself well to recipes in which a sweet tender clam is desired. Aesthetically, the Sea Clam is pleasing to the eye with its light color and various size pieces.
The Ocean Clam or Quahog (pronounced co-hog) are harvested in the same Mid-Atlantic fishing regions, but in much deeper waters. The primary beds are located 30-50 miles offshore in depths of 120 ft to about 240 ft. Meat from Ocean Clams is darker tan in color, has a firmer texture and more pungent taste than Sea Clam meat. Many people prefer the stronger, richer taste of the Ocean Clam meat. Ocean clams are smaller then Sea Clams. The Ocean Clam is a much slower growing species than the Sea Clam and takes 25 to 30 years to mature. Most commercially packed Ocean Clams range in age from 40 to 100 years old.
Clams are a low-fat, high-quality protein and are an excellent source of selenium, iron, and vitamin B12. Please click here to view tasty recipes using our clams and scungilli.
