A licensed clammer takes a boat to a favored digging spot and waits for low tide.

The clammer leaves the boat and walks on the basin bottom, looking for holes, ridges, and other telltale signs that clams might be buried under the surface. Frequently using homemade or modified digging tools, the clammer digs into the bottom and collects clams, keeping those that meet the size requirement (at least 2 inches in shell length).

When the tide comes in, the clammer is back in the boat, transporting clams to shore.

At the boat landing, the clams are given to a master digger, who puts them onto racks and transports them to a purification plant.

At the plant, the clams are cleaned in water for three days.

A licensed dealer collects the clams and brings them to a wholesale outlet, where they are sold to retailers and restaurants.

Pass the tartar sauce.

SOURCE: Paul Thistlewood, Newbury shellfish constable

A clam’s journey from sea to table