If you’ve ever waded along a muddy flat at low tide and felt something solid underfoot—round, ridged, unyielding—it might have been more than a rock. Tampa Bay is home to several species of clams, and if you know where (and how) to look, you can gather a few for dinner or discovery.
Let’s dig in.
Meet the Clams of Tampa Bay
Tampa Bay’s estuaries and tidal flats support a surprising variety of clams. Some are edible, others are small but ecologically vital. Here are a few to know:
Hard Clams (Mercenaria mercenaria)
Also known as quahogs, these are the edible stars of the show. Round, thick-shelled, and often found in sandy mud. Sizes vary from:
Little Necks (1–2″) — tender and great raw or steamed
Cherrystones (2–3″) — perfect for grilling or chowder
Chowder clams (3″+) — tougher, best minced
Where to find them: Along sandy or muddy bottoms near the mouths of rivers, oyster beds, or in shallow estuarine flats. Try areas near Fort De Soto, Shell Key Preserve, or Cockroach Bay Aquatic Preserve during a minus tide.
Cross-barred Venus Clam (Chione cancellata)
Small, banded clams often seen buried in the surf zone. Pretty but not widely eaten.
Ponderous Ark (Noetia ponderosa)
Heavy-shelled and covered in coarse ridges. Not edible, but fun to collect and quite common.
Southern Quahog (Mercenaria campechiensis)
A larger cousin to the hard clam, often overlooked. Older ones are tough, but younger ones can be cooked similarly to cherrystones.
How to Harvest Clams (Responsibly)
Know the laws. Florida has seasonal closures, bag limits, and red tide advisories. Always check with MyFWC.com before harvesting.
Use your toes or a rake. Slide gently along the sand with bare feet or a hand rake. Clams will “clunk” underfoot.
Gather ethically. Only take what you’ll eat. Leave the small ones and the ones with chips or open shells.
Simple Steamed Clams with Garlic and White Wine
Here’s how I cook them after a day on the flats—usually still barefoot, with salt spray on my arms.
Ingredients:
-
2 lbs fresh hard clams (rinsed well, purged in seawater for 1 hour)
-
3 tbsp butter
-
3 cloves garlic, minced
-
1 cup white wine
-
1 lemon, sliced
-
Fresh parsley or thyme (optional)
Instructions:
-
In a large pot, melt butter and sauté garlic until fragrant.
-
Add wine and lemon. Bring to a boil.
-
Add clams. Cover and steam 5–7 minutes until they open.
-
Discard any that stay closed. Serve with broth and crusty bread.
(Tip: Pour the broth over cooked pasta for a simple linguine alle vongole.)
More Than a Meal
Clamming is one of the oldest food-gathering traditions in Florida—older than cities, older than maps. It slows you down. Puts you in rhythm with the tide. Reminds you to pay attention to where you step.
~ LS