168 MARINE FISHERIES OF NORTH CAROLINA 



except as a last resort. Weather conditions exert a profound influence in 

 the local area, for the men usually gather clams while wading on the flats, 

 often in water up to their armpits, during the summer months. 



DISCUSSION 



The potentialities for increased production of clams appear to be great 

 in North Carolina, the resource being virtually untapped in some areas. 

 A limiting factor is the lack of ready transportation facflities from such 

 isolated areas as Ocracoke and Hatteras, where reports indicate that a 

 bountiful supply of clams exists. In addition to the transportation problem, 

 a constant supply cannot be depended upon because of the methods used 

 in harvesting and the unreliability of the clammers. Ingersoll (1887) states 

 that some years previously, Virginia dealers sent boats to the sounds of 

 North Carolina, particularly to Ocracoke Inlet, to buy clams, but the 

 venture proved unprofitable because of the long voyage and because 

 clammers could not be relied upon to secure clams when a vessel arrived. 

 Dealers at present often complain that they are not able to fill orders 

 because of the unreliability of clammers. The uncertainty of labor could 

 be overcome by employing some of the new mechanical methods that have 

 been developed recently, such as the Brown Shellfish Harvester and the 

 Jurisich Oyster-Clam Harvester. 



The clam does have several distinct advantages over the oyster in the 

 marketing problem. The "R" month tradition has a marked influence on 

 the oyster market during the summer months, whereas clams are salable 

 throughout the year and provide a non-seasonal occupation. The meat 

 content of oysters is greatly influenced by the spawning periods, for the 

 meat volume immediately after spawning is below the minimum to market 

 oysters profitably. This condition exists in the clam to a limited extent, 

 but by the presence of the muscular foot, the volume of meat is kept at a 

 higher level. 



In the past the bulk of the clams was marketed through brokers or 

 were shipped to the Baltimore market for reshipment. In recent years the 

 larger dealers have attempted to create their own market for their product, 

 but their lack of knowledge in marketing methods often is a handicap. The 

 sale of clams for the shell trade requires careful grading of the various 

 sizes, for grading has a definite influence on the price received for the 

 product. The various grades are chowders, cherrystones, little necks, and 

 large clams. These in turn command the following price ranges, to illus- 

 trate from prices at New York in March, 1949: chowders — $2.50 to $3.00 

 per New York basket; cherrystones — $5.00 to $5.50; large — $4.50; little 

 necks — $6.50 to $7.50. The wholesalers and large retail dealers are more 

 familiar with the methods of grading than the clammers and small local 



