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The business of canning razor clams began during the financial panic of 1893, in a small beach town near Warrenton, Oregon. Peter F. Halferty conceived the idea of mincing, canning, and selling the clams that were extremely plentiful along the beach as a means of supporting his sick wife and five children. He began by processing four dozen jars in a wash boiler and peddling them from house to house in Astoria, the nearest large town. His success there was encouraging, but he encountered some difficulties when it became apparent that his clams would not keep. He remedied the problem by adding salt to the water, creating a denser liquid that boiled at a higher temperature. This allowed the clams to keep in their jars.

Once he had perfected his canning process, Halferty began to expand his business. He bought larger equipment, hired diggers and cannery helpers, and began to can in tins. He also began to introduce his then unknown delicacy to a wider circle by going to offices, banks and businesses to demonstrate his product's value. Once he was even arrested for distributing food without a license. Through his efforts, a demand was created and the expansion of his company began. He named his business, Sea Beach Packing Company, and named his product, Pioneer Minced Sea Clams.

No one else was quite sure how to can clams and Peter Halferty was very secretive about his canning process, which helped to eliminate competition in the industry for some time. In time, however, his secrets leaked out and other companies began canning clams under different brands. Thus, the coastal clam canning industry was established.

In 1900, the Sea Beach Packing Company relocated to Grays Harbor, Washington and established the cannery at Markham in Grays Harbor, Washington. Other canneries were built at Westport, Aberdeen, Copalis, and Moclips, Washington, and Cordova, Alaska. Management of the company was later passed on to Peter's sons, Guy P. Halferty (1882-1960) and Damon James Halferty (1888-1939).