Dr. Brian Beal, Director of Research for the University of Maine at Machais Downeast Institute, the easternmost marine research laboratory in the entire United States, gave a talk a week or so ago up ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. A couple of weeks ago, on a sunny March Sunday, a group of scientists, ...

There’s just not enough clams settling to swamp out the effects of predation,” Beal said. “We need to be thinking about ways ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

THEIR LAB. THIS IS THE HATCHERY AND THESE ARE EIGHT MONTH OLD SOFT SHELL CLAMS, WHICH YOU MAY KNOW AS STEAMERS. WE’RE DEVELOPING NEW APPROACHES TO FARM SOFT SHELL CLAMS. THESE ARE THREE MONTHS OLD.

Like many Eastern US salt marshes, East Harbor salt marsh lagoon on Cape Cod was isolated from tidal flow in the 1800s, resulting in near-freshwater conditions and loss of native salt marsh species.

YORK, Maine — In his days as a York High School marine science teacher, Mike Masi would educate his students about green crabs and other invasive species in the Gulf of Maine. Nowadays, Masi and a ...

The sign outside proclaims the spot is “famous for clams,” but Flo’s Clam Shack is taking a hiatus from hawking fried steamers. The restaurant has been shelling out the crispy, salty dish for decades.

This study identifies early, postmetamorphic soft-shell clams, Mya arenaria, as the life-history stage most susceptible to effects of blooms of paralytic shellfish poisoning (PSP) toxin-producing ...

Add Yahoo as a preferred source to see more of our stories on Google. Michael Cimarusti doesn’t remember the name of the restaurant, but he vividly remembers the experience. “That clam shell was as ...

Though a sign outside proclaims the spot is “famous for clams,” Flo’s Clam Shack is taking a hiatus from hawking fried steamers. The restaurant has been shelling out the crispy, salty dish for decades ...