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blunt >. call 1st I know someone that made a ton of Chowders that it was cheaper to buy the shells & canned clams than to shuck them >> because of the time it to shuck & get ready ><> When I sold some for her she was doing Approx 400 a week .. the thread that she had them wrapped in told either mild or hot ….she sold them as the whole stuffy filled & wrapped closed
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