From Seabed to Stovetop

Photo by Todd Marcus
Captain Mike Van Hoose of the F/V Nemesis works the crane to hoist crates of sea clams to the dock.
Photo by Todd Marcus
The F/V Nemesis will be back out fishing in a few short hours after off-loading in Provincetown. Todd Marcus photos.
Photo by Todd Marcus
Sam Jones ducks sea water as it rains down off a bag of clams being lifted onto the town dock in Provincetown. Todd Marcus photo.
Photo by Todd Marcus
Eight-pound bags of chopped clams are frozen and ready to ship. Larry Egan photos.
Photo by Todd Marcus
The F/V Nemesis’ hydraulic dredge jets water into the seabed to free the clams. Larry Egan photo.
Photo by Todd Marcus
Sea clams are at the top end of the size scale of clams.
Photo by Todd Marcus
Jesse Rose hand feeds the slicer to produce some of the best (longest) clam strips around. Larry Egan photos.
Photo by Todd Marcus
From left, Dave Murdock, Kathryn Tolley, and Donnie LaRoach share a laugh as the shucking continues at Midnight Our Seafood.
Photo by Todd Marcus
Eight-pound bags of chopped clams are frozen and ready to ship. Larry Egan photos.
Photo by Todd Marcus
Rose’s version of the Archimedes screw gives the clam strips one final wash before packaging.