Home Business Restaurants are shelling out more for clams — making Flo’s Clam Shack...

Restaurants are shelling out more for clams — making Flo’s Clam Shack shuck its namesake dish

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Maine, where Rozes gets most of his soft-shell clams, had its smallest harvest in more than 90 years last year, the Associated Press reported. A 2016 study found the state’s soft-shell clam yield had declined by 75 percent over the previous 40 years. Researchers at the Downeast Institute, a marine research lab and education center, say the highest risk to these clams is predators such as the invasive green crab and milky ribbon worm, which are thriving in the Gulf of Maine’s warming waters.

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