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Quahog- A brief history of our local clam Written By: Karl F. Held

Often, we see signs along the roadside, “Fresh clams for so many years, early English settlers scratch rake, the clam tong rake and the long
Local Clams”. But exactly where do these reported huge mounds of discarded clam Shinnecock rake. These rakes were equipped
“fresh local clams” come from? And how shells towering over the marsh lands along the with baskets to hold the catch. The long
“fresh” can they possibly be? Exactly, what bay. Today, remains of these “shell mounds” handled Shinnecock rakes could harvest clams
is the story behind those “fresh local clams”? can still be seen along Great Bay Boulevard. from deeper water.
To begin with, our local clam, is also referred Modern day Americans equate local clams During the early part of the 20th Century,
to as “Quahog” (pronounced Kwo-hog) and with family gatherings, summer and the shore, local clamming became a vital part of
is a species found along the east coast as but this was not always the case. The Pilgrim household incomes and Baymen competed
far north as Maine. The Narragansett Tribe settlers fed clams and mussels to their hogs for the best clamming spots. Americans
(who once populated modern day Rhode and referred to clams as, “the meanest of always considered competition to be a healthy
Island), called these clams “Popquauhock”. God’s blessings”. When America was an motivating factor... But in 1920, competition
The word, “Quahog” is said to come from English colony and Americans identifi ed became so intense it sparked a war. The “West
that Narragansett word. Native Americans themselves as “English”, clams were Creek and Parkertown Clam and Oyster War.”
prepared clams in a variety of ways. The considered edible only if no other food was
Algonquin People made a stew consisting available. Although no fatalities occurred during this
of clams, corn and beans. Sometimes confl ict, several boats were vandalized,
smoked fi sh or meat was added. This was the But as Americans settled in the “New Land” chickens stolen and a potato fi eld was
original recipe for clam chowder. On certain and grew further away from European destroyed. There were incidents of arson
occasions, Native America women dug a hole ties, this colonial attitude faded and a new reported, but exactly what was set on fi re or
and fi lled the bottom with wet seaweed. On “American”attitude took its place. Native who was to blame was never documented.
top of this wet seaweed, the women laid piles American food was embraced by the “New” Eventually, County Judge Howard Jeffrey
of freshly caught clams. More wet seaweed Americans. Clam chowder became a uniquely became involved, resulting in the jailing of
was placed on top. Then dry wood was fi nally American dish. Clambakes became an one resident and fi nes for other residents.
piled on to make a fi re. This was the original American tradition. Judge Jeffrey called events in Parkertown and
“Clambake”. West Creek, “a reign of terror” and he issued
From the 1800’s thru the 1900’s, local clams this harsh warning: “Anymore incidents and
Locally, Lenape Tribes summered in Southern were harvested much the same way, with someone will suffer.” Fortunately, the Judge’s
Ocean County, where they harvested and little change. Treading for clams was the stern words were enough to insure peace
processed clams for immediate consumption Native American technique and was popular between the two communities.
and for winter storage. Clams were smoked among many locals. Treading involves wading
or dried on open fi res and some were ground in shallow water and feeling for the clams During the 1950s and 1960s, there were
to a fi ne powder for use in winter dishes. with one’s feet. Various techniques of many Baymen who were “clammers” by trade.
Local Native Americans processed so many “raking” clams were used which included the continued on next page

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