Oysters, soft-shell clams, quahogs – oh my!
There’s nothing better than these fruits of the sea,
and the best way to ensure you’re getting the freshest
shellfish is to harvest them yourself. It’s great family fun
and a wonderful way to introduce the kids to a lifelong activity,
the importance of environmental preservation, and the concept
of “catch and eat local.”
REGULATIONS AND PERMITS
To get started, you’ll want to check with the Town of Barnstable’s Marine Environmental Affairs Division regarding the regulations and permitting for recreational shellfishing. A great resource is the town’s Natural Resources website at TownofBarnstable.us/NaturalResources/Shellfishing.asp.
Permits may be purchased at the town’s Marine and Environmental Affairs Office, located at 1189 Phinney’s Lane in Centerville, or through the mail to this address. If you’re a first-timer, Amy Croteau, Town of Barnstable’s Natural Resources Officer, says it’s best to go in person.
The staff can answer your questions and provide helpful maps and other materials to help you get started. Fees range from $30 for a
resident family permit to $120 for a non-resident family permit (or $60 for a seasonal family permit). For seniors – over 65 – the fee is $20.
The Three Bays (Cotuit, North and West) are all great areas to shellfish, but make sure your intended destination is open. Natural Resource Supervisor Doug Kalweit says closed areas are always posted, but adds that the easiest way to check is to access the maps on the town’s website at TownofBarnstable.us/NaturalResources/areamaps.asp.
These maps are constantly updated throughout the year.
The state – with assistance from the town – routinely tests the water quality of Barnstable’s waters and will close any contaminated areas. Areas are also periodically closed
for shellfish propagation.
THE TOOLS
Clamming only requires a few
simple tools:
• A permit
• A quahog and/or steamer
(soft-shell clam) rake
• A 10 quart wire mesh peck basket or plastic bucket
• A shellfish gauge for measuring your catch
• A tide chart
• Waders, hip boots or knee boots
• Protective gloves
• Small (garden) hand rakes and
trowels for young diggers
KEEP THEM FRESH
Once you’ve harvested your legal limit, make sure to heed this advice garnered from the Barnstable Association for Recreational Shellfishing (shellfishing.org) and Croteau:
• Fresh quahogs and oysters should not be kept uncooked for much
over a week. It’s best to eat soft-shell clams within three days.
• Keep shellfish fresh by storing in an open container covered with a
damp towel in a refrigerator. Coolers with ice are OK at harvest time
but will not suffice for more than a few hours.
• When you dig soft-shell clams, bring a plastic bucket and fill with clean
saltwater from the same area. After washing off the clams with cold
water, leave the clams in the saltwater for a couple of hours, and they
will clean themselves of inside sand and grit. However, leaving them
in the water overnight will either highly stress or kill some or all of
your catch.
A permit is required.
• Shellfish may be taken only by hand or rake.
• Never shellfish in closed areas.
• Be prepared to get wet!
• Low tide is the best time for shellfishing.
• Waders, hip boots or knee boots are recommended.
• Protective gloves are necessary
– Claudia Mahoney (2015)
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