Stimpson’s surf clam | DE L'EAU À LA BOUCHE

Illustration couleur d'une mactre de Stimpson.

The Stimpson’s surf clam shell is usually oval, although sometimes triangular.

Whitish and covered with a thin, yellowish-brown coating that looks like leather. Covered with concentric lines.

Thick shell with a rough texture.

Name

Stimpson’s surf clam
Mactromeris polynyma

Type

Seafood - molluscs

Other names

Pink-necked clam

Kitchen name

Clam

Resource status

Not determined

Consumption season

Fresh from March to December.

SIZE:

7.5 to 13 cm, up to 16 cm.

LIFE EXPECTANCY:

40 years, up to 92 years.

LIFE CYCLE:

Sexual maturity occurs when the Stimpson’s surf clam reaches around 6 cm.

Individuals are either male or female.

Reproduction takes place between late June and late July. Adults release eggs and sperm into the water column in a synchronized manner. The fertilized eggs release larvae, which live for several weeks in the open sea before settling to the sea bottom and beginning their sedentary shellfish life.

Coastal zone, between the low tide line and 100 m depth.

Stimpson’s surf clams bury themselves in sandy bottoms and favour water temperatures below 15 °C.

PREYS:

Plankton

PREDATORS:

Crustaceans
Bottom fish

MACHINES:

Hydraulic dredge.

REGULATIONS:

Specified fishing season between March and September
Limited number of permits
Minimum size of 80 mm
Specified fishing zones

Between 2018 and 2020, 99 % of the catch came from the North Shore.

Recreational harvesting of Stimpson’s surf clams is prohibited.

Stimpson’s surf clam is a Smarter seafood-listed species.

BENEFITS:

Stimpson’s surf clams are a good source of omega-3 fatty acids, protein and iron.

LET’S COOK:

Firm, soft texture. Sweet flavour with a hint of the sea. A taste similar to lobster.

The edible parts of the Stimpson’s surf clam are its foot (muscle) and its mantle. They are usually sold canned or in brine.

The foot, which is orange-red and white, is visually striking. It is mainly exported to Japan, where it is particularly appreciated in sushi.

The mantle is more often used in dishes such as chowders or seafood gratins.

OUR CULINARY ADVICE:

It is important not to overcook the muscle, as it quickly hardens and becomes rubbery.
Bought canned, Stimpson’s surf clams are usually eaten at room temperature. However, they are just as delicious when heated slightly.
Served with cheese and a bit of toasted bread, they make a perfect appetizer.

Document detailing precautionary measures for shellfish consumption. Information on storage, handling and cooking.

To avoid poisoning, it is important to follow safe shellfish storage, handling and cooking practices.
Source : DFO

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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

Species

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