The boats most often used by the north shore clammers are called "skiff dories," and in construction are between a dory and a skiff. These boats are especially adapted for use in rivers. _Marketing._--Clams are shipped to market either in the shell or "shucked out." Two rules are followed by the clammers in making this distinction: (1) small clams, or "steamers," are shipped in the shell, especially during the summer months, while the large clams are "shucked;" (2) the fine-appearing sand clam is usually sold in the shell, while the unprepossessing mud clam is shucked, _i.e._, the shell and the external covering of the siphon or neck are removed. This causes on the north shore a division by locality. The Ipswich and Essex clams, except for a few individual orders, are mostly shipped to market in the shell, while the Annisquam River and Newburyport clams are usually shucked in the winter. Little if any shucking is done by the south shore clammers. Shucking almost doubles the value, as a bushel of clams, worth in the shell 75 cents, will furnish, when soaked, about 10 quarts of shucked clams, which bring about 50 cents per gallon, or a total of $1.25 when marketed. The shucked clams are put through a process of soaking in the same way the scallop "eyes" are treated before marketing. They absorb a sufficient quantity of fresh water, after soaking six hours, to increase their bulk about one-third and give a plump appearance to the clams. While many clammers do not soak their clams, it seems to be a universal tendency, wherever clams are shucked, to gain by this method. Soaking of any sort impairs the flavor of the clam, and for this reason such a practice is to be deplored, but as long as the consumer is satisfied to take second-rate goods, this practice will continue, and it can be stopped only by the united demand of the shellfish dealers. _Shipment._--Second-hand flour and sugar barrels are used for the shipment of clams in the shell, while kegs and butter tubs hold the shucked clams. In winter clams can be shipped inland without perishing; but in hot weather they will spoil in a few days, unless iced. _Maine Clams._--Massachusetts annually consumes many thousand barrels of Maine clams. If the demand of the Boston market were not partially met by the influx of Maine clams, the clam flats of Massachusetts would be subject to a greater drain. _Market._--The principal market for the clam industry of Massachusetts is Boston. Gloucester, Newburyport, Salem and Lynn draw part of the clam trade of the north shore, but the greater portion goes to Boston, whence it is distributed throughout the State. In recent years shipments have been made from the Ipswich Bay region direct to New York, Baltimore and Philadelphia.