HarborFest in Sag Harbor Shucks Its Way Back

There are many ways to eat a clam: raw and briny straight from the bay, baked with breadcrumbs and garlic, folded into a creamy chowder, or steamed until they just pop open. But before you can enjoy any of those salty delights, you’ve got to master one thing: shucking.

And this September, Sag Harbor’s HarborFest is bringing back one of its most beloved traditions — the clam shucking contest, where speed, skill and a little showmanship all come into play.

At the center of it is Eric Wurzburg, owner of East End Explorer Camp in Southampton, and the contest’s reigning champ.

Wurzburg, whose business takes kids out on the water to learn about nature and stewardship, knows his way around a clam knife. He first claimed victory in 2021. “I went to pick up a bunch of copies of the newspaper for my mom,” he said with a grin. “She was very proud.”

But he’s got competition. Nancy Atlas — the East End’s rock ’n’ roll queen, who’s electrified crowds at Stephen Talkhouse, Surf Lodge and just about every stage in between — is a former champ herself. This year, she’s back, and she’s hungry to reclaim her crown. “Wham, bam, thank you clam,” Atlas declared. “Signed, the Mothershucker.”

The contest is more than bragging rights. For Wurzburg, it’s about community spirit and keeping local traditions alive.

“If they’re iced down, I can shuck a dozen clams a minute,” he said. “This is the only time in my life I’ll shuck for speed. Normally, I’m showing kids how to pull them straight from the bay, talking about anatomy, and then letting them taste the raw clams right there on the water.”

Everyone’s got their own technique. Wurzburg’s is all about leverage: “I put the hinge in my left palm, squeeze with my left hand, and twist the knife,” he explained. “It’s a rhythm.”

HarborFest itself is a rhythm of its own — a post-Labor Day tradition that brings Sag Harbor’s historic whaling village to life. This year’s festival runs Saturday and Sunday, September 13 and 14, from 9 a.m. to 5 p.m. both days, with whaleboat races, live music, and plenty of food and family fun. The championship whaleboat races cap things off at 3:30 p.m. on Sunday.

For those inspired to give shucking a shot, the basics are simple: Make sure your clams are alive, rinse off any grit, keep them cold, and always use a proper shucking knife. Protect your hands with a towel or glove, find the hinge, and work the blade into the muscle with steady pressure. Once you hear that satisfying pop, twist the knife, free the clam from its shell, and enjoy the pure taste of the bay.

After all, HarborFest isn’t just about tradition — it’s about savoring the flavor of Sag Harbor itself, one clam at a time.