Known to most as “Clammer Dave”, producer of farm-raised clams and the incomparable Capers Blades oysters, Dave Belanger was schooled in agriculture at Virginia Tech and has a long and diverse career in farming, livestock production, and natural resource management. Early in his career, while managing a five-thousand acre cattle and lambing ranch in the southwestern Virginia mountains, he developed a consulting business offering guidance to distressed businesses in his field. This led to the bankruptcy management of what was then the world’s largest clam farm. Fifteen years ago, he built his own clam farm and later diversified into oysters, replicating harvest and processing methods from centuries ago, while adding modern aquaculture techniques to further enhance his product.

With thirty acres of sub-tidal salt marsh bottom lands behind the barrier islands north of Charleston, a network of cooperating clam farmers and oyster harvesters, and a processing plant in McClellanville, South Carolina, the uniquely grit-free, pressure-washed, and weight-graded clams and oysters are not only on menus in the finest restaurants in Charleston, but also shipped to renowned restaurants (and individuals) around the country.

The Clammer Dave brand enjoys wide east coast recognition, and has been featured in Southern Living, Charleston Magazine, Garden and Gun, The Local Palate, and even a mention in Vogue, among many other newspaper and internet articles. Currently, his business is featured in the third season of the PBS series A Chefs Life in two episodes titled “Gone Clamming”.  His Capers Blades oysters have been named among the top ten southern farm-raised oysters by Southern Living and among the top fifteen in North America by the popular lifestyle website Thrillist.