Restaurants shell out more for clams, and some are taking them off the menu
Though a sign outside proclaims the spot is “famous for clams,” Flo’s Clam Shack in Rhode Island is taking a hiatus from hawking fried steamers. The restaurant has been shelling out the crispy, salty dish for decades. But market price for soft-shell clams is just too high right now, owner Komes Rozes said. Flo’s has two locations in Rhode Island and a more than 80-year legacy. The seasonal restaurant has been knocked down by hurricanes and rebuilt several times.
The price of the clams, often called steamers, is prone to fluctuation, but Rozes said this summer’s spike is the worst he has seen in 45 years in the industry. He said last week a gallon of clams would go for $225 – $75 more than the highest price he’ll pay.
Soft-shell clams are especially at risk when the climate changes rapidly, researchers say. The number of clams for harvest is also dwindling, Chad Coffin, president of the Maine Clammers Association, told the Associated Press in April. Hot summers have been killing soft-shell clams for decades.
Soft-shell clams take three to four years to grow to the market size of two inches, according to the Maine Clammers Association. Clamming is backbreaking work, the association said, as soft-shell clams burrow in intertidal areas and workers dig them up by hand with rakes and hoes. Maine, where Rozes gets most of his soft-shell clams, had its smallest harvest in more than 90 years last year, the Associated Press reported. A 2016 study found the state’s soft-shell clam yield had declined by 75 percent over the previous 40 years.
https://www.pressherald.com/2021/07/26/restaurants-are-shelling-out-more-for-clams-and-some-are-taking-them-off-the-menu/
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