In 1915 Stephen E. Bayley settled in Pine Point, dug clams in Jones Creek and trapped lobsters off the coast to feed his wife and four sons. When there was enough left over to sell, his wife Ella would cook the lobsters and sell them to people through her kitchen window.
The years passed and the business grew enough so that Steve and his sons bought lobsters from other local fishermen, and built tanks so that they could store larger quantities of lobsters in order to sell to restaurants and other dealers. The business is now owned and run by Steve’s grandson Bill and his great-granddaughter Susan.
Our products are always fresh and as such are subject to seasonal availability.
Our website only accepts orders placed three days in advance.
We are pioneers in the shipping of lobsters and have sold over 30 million pounds of lobsters!
207-883-4571
9 Avenue 6 Scarborough, ME 04074
Clam Recipes
New England Clam Chowder
1 pound shucked Pine Point steamers (or 1 pound chopped sea clams) reserve juice
2 large potatoes, diced
1 large onion, diced
1/4 pound of salt pork (or bacon)
1 quart heavy cream
1 quart half and half
1 teaspoon thyme
freshly ground black pepper
salt
Render salt pork in a large stock pot over medium high heat, then remove salt pork or bacon. Sauté onions for 1 minute, then add diced potatoes and clam juice. Cover pot and allow the potatoes to partially cook (about 5 minutes, depending on the size of your diced potatoes). Add the clams and let them cook through (about 3 minutes). Season mixture with salt, pepper and thyme. Slowly add half and half, then heavy cream. Heat mixture, but do not boil, then cool to room temperature and refrigerate overnight to allow the flavors to combine. Serve hot with oyster crackers.
Steamed Clams in Beer
4 pounds Pine Point steamer clams
1 beer (or 2 cups of water)
1 stick butter
Pour beer into the bottom of a large stock pot and bring to a boil. Rinse clams in cold water and add them to the pot. COVER the pot and let clams cook for 8-10 minutes. When steamers open up they are done. Remove steamers from the pot with a slotted spoon. Dip a teacup into the remaining broth for each person and serve clams with this broth and melted butter for dipping. Serves 2 as a main course. Keep in mind that Maine steamers are soft shell clams and do not close up tightly when they are alive. Even when they are alive there is a small gap between their shells. The skin around the "neck" of the clam should be removed before consumption.
Linguine With White Clam Sauce
1 pound Maine clams, either chopped or whole and shucked
1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
2 tablespoons fresh thyme or 1 1/2 teaspoons dried
1 cup dry white wine
1 cup clam juice
1 lemon
1 pound linguini
1/4 cup chopped parsley leaves
Freshly-ground black pepper and sea salt
Boil water and cook pasta until it is just slightly underdone. Drain pasta. Heat a large deep skillet over medium heat. Add olive oil red pepper flakes and garlic. Add thyme and wine. Reduce wine for 1-2 minutes. Add clam juice. Stir in clams and juice of the lemon. Add Pasta to skillet. Add parsley, pepper and salt to taste. You will want plenty of bread to soak up the leftover sauce!
