66 U. S. BUREAU OF FISHERIES. 



During 1918 the dredge dug about 28,000 baskets of clams (35,000 

 bushels). In 1919 it dug 34,439 baskets (43,049 bushels) and hand 

 pickers dug 4,000 baskets (5,000 bushels), making a total of 48.049 

 bushels for this region. In 1922 one dredge dug 112,500 baskets 

 (140,625 bushels) ; the new dredge dug about 22.000 baskets (27,500 

 bushels) during October, November, and December, and hand pickers 

 secured about 30.000 baskets (37,500 bushels) during the year. This 

 total of 205,625 bushels is by far the greatest number of clams ever 

 taken from the waters of Florida in one year. 



With the exception of the few brought to Key West, all the clams 

 dug in this region are utilized by two canneries, one of which is 

 located at Marco and the other at Caxambas, Lee County. The 

 Marco cannery has an annual capacity of 100,000 cases of clam 

 preparations, but the Caxambas factory is somewhat smaller. The 

 Marco factory canned to its full capacity during 1922 and has con- 

 tinued to pack 2,000 cases a week up until the time of this writing 

 (August, 1923). The following preparations are canned: 



" Little-neck " clams. — These clams are not as small as the little- 

 neck variety of the North but they usually measure less than 3^ 

 inches from hinge ligament to the farthest opposite point. They are 

 packed in No. 1 cans, 2 and 4 dozens to the case, and in No. 2 cans, 

 2 dozens to the case. 



"Steamed" clams. — These are the larger clams, measuring 3J 

 inches or more, and they are packedan No. 1 and 2 cans, 2 dozens to 

 the case. 



Minced clams. — These are the larger clams that have been chopped 

 up for use in preparing chowder, soups, fritters, etc. Minced clams 

 are packed like " little necks." 



Clam choioder. — Minced clams enter into the preparation of clam 

 chowder. Most of the vegetables used in making the chowder are 

 obtained from New York via .Key West. Even the potatoes used 

 are shipped from the North, as it is said that the Florida potatoes 

 fall to pieces and do not hold their shape when diced and cooked. 



Clam juice, plain. — This is the pure liquor of the clam, and it is 

 packed in No. 1 cans, 2 and 4 dozens to the case, and in No. 2 cans, 

 2 dozens to the case. It is also packed in glass bottles, 1 dozen to the 

 case. 



Clam juice, concentrated. — Packed the same as clam juice plain. 



The Marco clam cannery commenced operation in 1909, but was 

 replaced by a more modern structure in 1919. The new building is 

 constructed of corrugated galvanized iron with a cement floor. 

 Within the building has been built a large concrete cistern to hold 

 rainwater, which is obtained from the broad expanse of the roof. 

 Thus far attempts to locate an adequate and dependable supply of 

 good fresh water have met with failure. Considerable water is 

 needed to prepare the various clam products, making the conserva- 

 tion of the supply furnished by the heavy rains during the summer 

 of great importance for the successful operation of the cannery. 



The cannery lias been equipped with the most modern and effi- 

 cient machinery peculiar to its needs. The general routing of opera- 

 tions embraces a good example of straight-line production, as the 

 raw material is received at one dock and in the course of prepara- 

 tion passes through the building in an undeviating line and is deliv- 

 ered at another dock in the form of the finished product, packed 



