Pair keeps clam about burgeoning biz

West Coast Clams harvests bivalves locally
2012-07-26T11:00:00Z 2012-07-26T11:30:36Z Pair keeps clam about burgeoning bizBy Daniel Simmons-Ritchie, The World Coos Bay World
July 26, 2012 11:00 am  • 

COOS BAY — After 18 months of regulatory hoop-jumping, a pair of fishermen have joined one of the most tightly regulated — and potentially lucrative — industries in the state.

In March, Todd Osten and Rob Taylor became the first locals to harvest and sell clams for human consumption in 20 years.

While most bay residents are no stranger to clam digging, commercial collecting is a maze of red tape. Osten and Taylor have one of only 15 permits in the state for harvesting.

As the profile of West Coast Clams grows among restaurant owners, the pair hope they can leverage their exclusive status to attract a national seafood distributor.

'We would love to take this 100 levels above where we are at," Osten said.

'What I would really like to see, to be honest with you, I would love to see a bigger company take us on."

Fledgling challenges

For now, Osten and Taylor's are facing an uphill battle for recognition. Most chefs rely on clams from farms in Washington and Thailand, and don't realize the pair are the only ones selling local clams.

In their five months of operation, West Coast Clams has had some small but important breakthroughs. The Coach House Restaurant and Lounge is one of their biggest repeat customers. The Coos Bay eatery grills 10 to 20 pounds of fresh bivalves each week.

For Empire's Clamboree --the county's preeminent clam festival -- the organizers scoured the country for clam sellers before returning to the region. Clamboree cooks ordered 130 pounds of shellfish from West Coast Clams.

Osten also has become a regular at the farmers market in Coos Bay, where he grills up butter clams and cockles for hungry punters -- tantalizing taste buds and, hopefully, luring more chefs to become regular clients.

Speaking on a blustery Wednesday, Osten said he had just served clams to a visiting chef from San Francisco.

'And she was so excited to see it -- she said they were phenomenal," Osten said.

'And that's what we need, chefs to know we are available."

Room for growth

Osten says that he and his five-man crew are diving for about 150 pounds of clams per week. He wants to expand to as much as 1,000 to 1,500 pounds per week.

To do that, the pair would need to sit down with a major food distributor like Sysco or the Food Services of America. If they can strike a deal, Osten says, the pair can take the bay's best-kept secret to the national stage.

In the meantime, Osten hopes a few more locals shuck the bay's finest clams.

'You can get crab. You can get salmon. You can get tuna. But you can only get these here," Osten said. 'That's it. But the only way you would know about us is through word of mouth."

Reporter Daniel Simmons-Ritchie can be reached at 541-269-1222, ext. 249, or at

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(2) Comments

  1. chilly
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    chilly - July 28, 2012 1:25 am
    i think this is awesome... i love to go clam digging... its amazing how many they get... but ive never heard of anyone "diving" for clams, only oysters... hmmmm thats interesting, i wondered how they got that many. i hope they get off to a booming business, i just hope they dont get overwelmed and run out of clams... good luck guys i wish the very best for you... nothing is better than eating fresh local product...
  2. giPaDmorFgiwS
    Report Abuse
    giPaDmorFgiwS - July 26, 2012 8:51 pm
    What species of Clam are they harvesting? Finding good bearded clams around here is a real challenge. I'll stick to scallops...
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