Shellfishing is easy, fun, and tasty vacation adventure for children and families
 Shellfishing, the act of fishing for clams, oysters, and mussels, is a traditional coastal activity. Clam can be found buried in the sand in coastal coves, sand bars and tidal mud flats up and down the coast.
Shellfishing is permitted in Rhode Island between sunrise and sunset. Residents are not required to have a license but non-residents must obtain a shellfishing license. The state imposes limits on the amount that may be taken in one day. Non-resident saltwater shellfish licenses are valid for 14 days and cost $11.
Shellfishing licenses may be purchased online or in person at Rhode Island Department of Environmental Management , 235 Promenade Street, Providence, RI.
Water pollutants that are absorbed by the shellfish can sometimes make shellfish unsafe for human consumption. The state may close shellfishing beds when the water is deemed polluted and the shellfish unsafe. Before heading out for a day of shellfishing be sure to check the Rhode Island shellfishing maps for prohibited areas, and for seasonal or conditional closures.
The best time to go clamming is about an hour before low tide. Take a bucket or net-like bag for your catch and a digging tool. Rakes, shovels, and bathroom plungers are commonly used for digging. The ideal foot wear is old sneakers or water shoes.
Clams can be found in places where a small spout of water shoots up or where there is a small mound of sand with a hole in the top. You may have to dig a foot or more to find the clams. Often if you find one clam there will be many more nearby. It takes about 30 clams or roughly two hours of digging to make a pot of clam chowder.
Quahogs are the larger, hard-shelled clams that are used to make chowder, stuffies, and clam cakes. Cherrystones, which are smaller, hard-shelled clams, are less chewy and are commonly used in pasta dishes. Soft-shelled clams known as steamers are often chopped and fried or steamed and served with fresh bread. Oysters are commonly eaten raw and for this reason it is especially important to know the water quality where they are harvested.
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