Dave Belanger has become something of a celebrity in the culinary world, harvesting some of North America’s freshest mollusks and selling them to hot-shot chefs from Charleston to New York. He overnights his clams and oysters to food festivals, Food Network shows, and, in 2009, he began a shellfish CSA (Community Supported Aquaculture). Last year, Clammer Dave expanded his business again, converting a plant in McClellanville to process his seafood.

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