Rhode Island Clam sits just south of the Harbourside and remains one of the last vestiges of the working waterfront that was known several decades ago as Scalloptown. 

Today, 5 to 50 shellfishermen bring their clams to R.I. Clam daily, depending on the weather. There the clams are processed – determining their size, number and the price they will yield. The equipment isn't fancy, but it is effective, separating the various size clams into different chutes and from there into bags. 

From there, they find there way around the globe, says owner Robert Smith. "They go all over the country and overseas."

R.I. Clam employee Matt Bouchier is the man seen in the video feeding the sorting machine.