Funny how a lot of kids love clam chowder and then as soon as they finally see what the inside of a clam looks like for the first time, it’s typically “No thanks I’m good.” While these double-shelled bivalve mollusks are cool looking creatures on the outside, what’s inside isn’t so pretty to people not used to coastal living and seafood harvesting. Some consider them guts; most consider them delicious. There are many types of clams, and all have a unique quality… from razor, to geoduck, to pismo, these are just a few in our region. Beyond our zones nearby, there are countless more globally.
I typically keep these intros on the up and up, but sometimes important facts aren’t always good news. Decades back I clammed with my dad and years later I clammed with my own kids; amazing memories across the board. And at that point this intro would have gone into some techniques on how to dig for clams, and where to find what kinds (minus a few secret spots). Unfortunately, pollution has changed that agenda. Various runoff types, oils, pesticides, sewage spills, etc. are more common than not at our local beaches these days and water tests are not providing the results we want and need to see. Because clams are filter feeders, whatever is in the inshore system is also within them. There are still some safe places to go and dig at low tides, so if you do the research and find them, just be sure your expedition is done before the first big rains of the year and be sure to give them time to purge whatever they have in their systems. As of this very moment, the entire coastline has been ravaged by storms and flooding, so now is not the time to roll the dice. If you are reading this in the future from when I wrote this, just check your local water quality resource first.
Next Recipe: Wahoo / Ono Au Poivre
Most clams around here are imported and the ones that are not are typically from Aqua Culture/Farms. Like just about all seafood, if you can’t get it yourself, make friends with your local fish monger and create a solid, trusting relationship. You’ll get the answers (and product) that you seek. The above provides us with more of a safety check, as we can source the clams and know where the product is coming from. And with various sources to choose from, this gives us a little extra in regard to options. I’m a fan of manila clams for their size, texture, and flavor, but specie options are wide open. Take this recipe and run with it.
Recipe: Clams and Crunchy Baguette
