The Sea Clams That Go Into Every Bowl of Duke’s Award Winning Clam Chowder Are Wild Harvested Of of the East Coast in an Environmentally Friendly Manner by SeaWatch’s Very Own Boats

Note from Nikki LeMarbre of SeaWatch International: SeaWatch has been supplying the clams for Duke’s Award-Winning Clam Chowder since Duke Moscrip started producing the chowder in the late 1970’s.  The sea clams that go into every bowl of Duke’s Award Winning Clam chowder are Wild harvested off of the east coast near Martha’s Vineyard in an environmentally friendly manner by SeaWatch’s very own boats.  They are then frozen without any chemicals or preservatives to ensure the freshest quality for each bowl of chowder.

A few years back, Duke came out to Clam Headquarters in Easton, MD to earn his degree as a SeaWatch certified “Clamologist” after taking the clams 101 course, and to see the shucking and processing of all the products SeaWatch provides.

Note from Duke: When I visited the Surf Clam operations back in Maryland many years ago, I was fascinated with the capture and processing of the clams that wind up in our chowder.  The clams are big, much bigger than west coast clams.  They are also tender and have a wonderful clam perfume that is truly unique.  No other creature smells like these bivalves.  Their operation is also environmentally friendly.  The ocean floor is better off because of their participation.

About Seawatch International:

Sea Watch International processes clam and specialty seafood products for the Food Service and Retail Industry as well as servicing many co-pack customers. They are currently operating three state of the art plants in Maryland, Delaware and Massachusetts where they pack canned and frozen products.

Sea Watch has decades of co-packing experience in developing branded seafood products, which can be baked or fried. Some examples are clam strips, calamari, shrimp, crab cakes, premium chowders, and sauces designed for foodservice or retail brands.


September 13, 2016
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