Photo provided.
ON THE MENU AT SNOB: STEAMED CLAMS
Clammer Dave’s clams, white wine, garlic cream, parsley, grilled baguette.
Dave Belanger has been farming clams and oysters in the barrier island waters along Capers Island Wildlife Refuge just north of Charleston. He provides cultured clams and singled, pristine oysters to chefs and restaurants around the lowcountry, practicing sustainable aquaculture. Caper's Clams® and Caper's Blades® oysters are grown and harvested with as little impact on the environment as possible. There’s more of a story here, but it’s enough to say they’re local, fresh and taste like the ocean.