Sexual maturity occurs around the age of 4 years old.
Atlantic surf clams can be male or female, with no apparent physical difference.
Individuals release their reproductive cells simultaneously, and fertilization takes place in the water. Reproduction takes place mainly in July and August. Eggs become planktonic larvae and then grow into young miniature surf clams that burrow into the sand. Surf clams grow faster in cold water. They reach 9 cm in five or six years.
The Atlantic surf clam has a thick, robust shell in the shape of a symmetrical triangle with rounded angles. Both valves are the same size and have growth lines. Atlantic surf clams are ivory to cream, with a thin, yellowish-brown coating on the outside. The inside is white.
Coastal zone, usually down to 45 m.
The Atlantic surf clam buries itself in shallow sand. It prefers bottoms with strong currents.
PREYS:
Plankton
PREDATORS:
Seabirds
Crabs
Sharks
Cod
Atlantic surf clam filtering water to feed. Credit : glenysg, photo taken in Kings County, in 2022.
MACHINES:
Hydraulic dredge, hand harvesting.
REGULATIONS:
Specified fishing season
Minimum size of 90 mm
Limited number of permits
Quotas
Commercial fishing is practised exclusively in the Magdalen Islands.
Recreational harvesting is authorized in the Gaspé Peninsula and the Magdalen Islands. A daily maximum of 300 Atlantic surf clams is authorized.
Recreational harvesting? Yes, but only under certain conditions.
Shellfish can be toxic. Be sure to find out about harvesting conditions and whether your area is open. This information can be found on the Fisheries and Oceans Canada website.
Atlantic surf clam is a Smarter seafood–listed species.
BENEFITS:
Bivalve molluscs are rich in protein, vitamins A and B12, selenium, zinc and iron.
LET’S COOK:
Slightly rubbery texture. Sweet, fine taste.
OUR CULINARY ADVICE:
To avoid a rubbery texture, the best way to prepare Atlantic surf clams is to cut them into thin strips and then bread and fry them.
Some high-end chefs use them raw.
Its large, solid shell can be used as a plate to serve its own meat in an original way.
To avoid poisoning, it is important to follow safe shellfish storage, handling and cooking practices. Source : DFO
Document detailing precautionary measures for shellfish consumption.
Bivalve shellfish such as oysters, clams, scallops, mussels and cockles feed on microscopic plankton in the water. Changes in water quality can cause bacteria, biotoxins, or viruses to build up in the shellfish tissue and make those who eat it sick.
Contaminated shellfish do not necessarily smell, taste or look different from uncontaminated shellfish.
Shellfish storing times
Refrigerate shellfish immediately after purchase and during transport
Never refreeze thawed shellfish
Freezer -18 °C (0 °F) or colder
Shucked (out of shell) 3-4 months
Don’t freeze live mussels, clams and oysters
Refrigerator 0-4 °C (32-40 °F)
Shucked (out of shell) 1-2 days
Live mussels and clams 2-3 days
Live oysters 7-10 days
Handling shellfish
Live shellfish are in an open container covered with a damp towel
Shucked shellfish (out of shell) are in a tightly closed container
Raw shellfish and its juices do not touch other foods
Thaw shellfish in the refrigerator and use within 12 hours
Thaw shellfish by immersing in cold water for about an hour in a leak-proof plastic bag
If you cook shellfish immediately, microwave it on ‘defrost’ setting until the shellfish package is softened, but still icy
Do not keep oysters at room temperature longer than 60 minutes
Going on a picnic? Keep shellfish in a cooler
Cooked shellfish should be eaten within 3 days
Alcohol and hot sauce do not kill harmful bacteria
Cooking shellfish
Scrub shells with a stiff brush under drinking water before cooking
Thoroughly cook shellfish to reduce the chances of foodborne illness
Throw away any shellfish that do not open once cooked
Fry – minimum 3 minutes – at 190 °C (375 °F)
Boil – in boiling water – 3 to 5 minutes – more after shells open
Steam – in a single layer – 4 to 9 minutes
Bake – preheated oven – minimum 10 minutes – at 230 °C (450 °F)
If you feel sick, call your doctor!
More information: learn more about shellfish safety at http://dfo-mpo.gc.ca/shellfish-mollusques/index-eng.htm
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