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A dozen large cherrystone clams, meaty and delicious. Serve them raw with your oysters or make clams casino!
Fresh, dry (no water injection) wild sea scallops. They will not lose their juice or size on cooking.
The Steamer clam is a delicacy from the east coast. Simply steamed and served with garlic butter, these clams will transport back you to the shores of the Atlantic.
Freshly caught sea urchins from Rimouski, called the foie gras of the sea! These are already opened and prepared in 100 gr trays, ready to use.
Razor clams owe their name to their knife-handle shape. Rich in proteins, this mollusc of 10 to 20 cm long lives buried in the sand and is harvested during the low tides along the Atlantic coast.
A species that thrives in British Columbia, these thin-shelled clams pack the most meat per pound of any clam in the world. We purge these clams in seawater, so they are always fresh, plump, and sand-free.
The classic blue PEI mussel, certified organic, in a 2 lbs bag.
These wild mussels from Rhode Island are very clean, large and meaty.
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