January 2016

Exploring the management of soft-shell clams in Maine

Submitted by Catherine Schmitt on Fri, 01/22/2016 - 11:54

by Elisabeth A. Maxwell

Before I ever thought of attending the University of Maine, I knew about the iconic New England Clam Chowder. It was a menu item that seemed a staple for any seafood restaurant, regardless of which coastline I visited. Back then, I never would have thought that one day I would be learning about the management system that makes the famous clam chowder possible.