1 Add butter to a moderately heated pan, allow to partially melt. 2  Add the garlic and chilli, sautÃ©. 3  Add mealworms and mix well. If the mealworms start to âpopâ, turn the heat down. 4  Fry until mealworms are crispy.  Season to taste.
In addition, a new Non-resident Commercial Shellfish License has been established. Other specific commercial shellfish licenses exist such as surf clam dredge, Delaware Bay oyster dredge boat, and Delaware Bay licenses to harvest in Areas 1, 2 and 3.
Wednesday, May 26, 2004; Page F04. The harvest of clams is monitored by the Food and Drug Administration through the National Shellfish Sanitation Program. Clams sold to restaurants and retail markets must be tagged with information about where the clams originated, who the packer was and the date they were shipped.