166 MARINE FISHERIES OF NORTH CAROLINA 



Four grades are generally recognized: Cherrystones, little necks, large, 

 and chowders. Since cherrystones and little necks usually command the 

 highest price, this represents a situation that differs markedly from the 

 marketing of the other commercial mollusks in that usually the larger sizes 

 are desired. Clams for shucking purposes are generally sold by weight in 

 North Carolina; a basket weighing ninety pounds is the usual measure. 

 The price received by the clammers depends upon the market demand, size 

 of the clams and condition of the meats. 



Hand labor is used in the harvesting of clams in North Carolina. Clams 

 are gathered by raking in shoal areas or by the use of tongs in waters up 

 to 2 or 2 5 feet deep. In some cases the clams are treaded; that is, the; 

 clammer will go overboard to feel the clams with his feet, and pick them 

 up by hand. In other areas along the Atlantic coast clams are harvested by 

 dredging. Dredging is permitted in Carteret County of North Carolina, 

 but very little is done because the area does not lend itself readily to the 

 usual dredging methods. An illegal method often employed by fishermen 

 with small motor boats is to anchor the boat by the stern, in shoal water, 

 and wash the clams out by the propellor wash. This method can be quite 

 effective, but often causes considerable damage to clam beds and should 

 not be encouraged. 



The clam producing areas of North Carolina are confined to the regions 

 coming under the influence of the various inlets through the banks. The 

 clams are marketed chiefly from Atlantic, Williston, Beaufort, Davis, 

 Swansboro, Wilmington, and Southport with a limited number from the 

 Hatteras area marketed through Englehard. In recent years the largest 

 dealer in clams markets fresh shucked clams destined for the manufacture 

 of clam chowder by food processing concerns. The bulk of the crop 

 harvested in Core Sound and from the Ocracoke area is handled by this 

 firm. 



The production of clams in North Carolina, according to Federal statis- 

 tics, shows a peak production of clams about the year 1902 (Table 5). 

 This large production is attributed to the establishment of a firm at Ocra- 

 coke by Mr. J. H. Doxsee. 



The following information concerning the Doxsee plant was supplied by 

 Mr. R, S. Wahab, Ocracoke, North Carolina, who was employed at the 

 plant during 1903-1904. Mr. J, H. Doxsee, Sr., came to Ocracoke in 1898 

 from Long Island and established a clam factory at the entrance to Silver 

 Lake. Clams were bought at forty cents per bushel from Bogue Sound to 

 Hatteras Inlet and processed at the plant as clam juice, clam chowder, and 

 whole clams. Many of the cans were labeled as quahaugs with the origin 

 as Islip, Long Island. Mr. Wahab estimates that as many as three thou- 

 sand bushels of the clams were canned from March i to October i during 



