Researchers at Morgan State University’s Patuxent Environmental and Aquatic Research Laboratory (PEARL) were awarded more than $600,000 in funding through two grants from the Maryland Sea Grant (MDSG) ...

The University of Maine (UMaine) at Machias has created a new public database that collects information on soft-shell clams ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. An error has occurred. Please try again ...

FILE - In this Sept. 3, 2020 file photo, clamdigger Mike Soule hauls bags of clams on a sled across a mudflat in Freeport, Maine. More New Englanders have dug in the tidal mudflats during the last ...

Justin and Danielle Walker, owners and operators of Walkers Maine, a seafood restaurant in Cape Neddick, Maine, know clams. Several months ago, as part of the Ogunquit Soft Shell Clam Commission’s ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. A couple of weeks ago, on a sunny March Sunday, a group of scientists, ...

YORK, Maine — In his days as a York High School marine science teacher, Mike Masi would educate his students about green crabs and other invasive species in the Gulf of Maine. Nowadays, Masi and a ...

The sign outside proclaims the spot is “famous for clams,” but Flo’s Clam Shack is taking a hiatus from hawking fried steamers. The restaurant has been shelling out the crispy, salty dish for decades.

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Learn to dig clams with Kennebec Estuary Land Trust on Wednesday, July 6 at ...

Can’t tell the two bivalves apart? Here’s a handy guide. Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Clams and mussels taste different, ...

Though a sign outside proclaims the spot is “famous for clams,” Flo’s Clam Shack is taking a hiatus from hawking fried steamers. The restaurant has been shelling out the crispy, salty dish for decades ...

Chad Coffin has spent the coronavirus pandemic much as he has the previous several decades: on the mudflats of Maine, digging for the clams that draw tourists to seafood shacks around New England. But ...