Dr. Brian Beal, Director of Research for the University of Maine at Machais Downeast Institute, the easternmost marine research laboratory in the entire United States, gave a talk a week or so ago up ...

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, ...

There’s just not enough clams settling to swamp out the effects of predation,” Beal said. “We need to be thinking about ways ...

Add Yahoo as a preferred source to see more of our stories on Google. Michael Cimarusti doesn’t remember the name of the restaurant, but he vividly remembers the experience. “That clam shell was as ...

THEIR LAB. THIS IS THE HATCHERY AND THESE ARE EIGHT MONTH OLD SOFT SHELL CLAMS, WHICH YOU MAY KNOW AS STEAMERS. WE’RE DEVELOPING NEW APPROACHES TO FARM SOFT SHELL CLAMS. THESE ARE THREE MONTHS OLD.

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.

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, ...

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