Most of our hard shell clams go to France and Spain, where they are enjoyed raw, eaten just as you would an oyster. They are also cooked like mussels or steamed, stuffed and baked or made into clam chowder in New England.
This is the way to enjoy our hard shell clams. Comforting creamy soup, ideally eaten out of a bowl made out of a hollowed out crusty bread roll...
Colchester Oyster Fishery
Nestled on the edge of Pyefleet Creek, the Colchester Oyster Fishery has been supplying the finest seafood since 1966. However, our oyster beds have been in use since Roman times, when Colchester was the capital of Britain.