Saturday, July 10, 2010

Keeping Clam

One of the greatest pleasures of summer is heading out to a favorite clamming beach with a daughter and a friend to engage in the primal pursuit of hunting and gathering ones own food. Nevermind that one now must carry a license for the privilege, and that forged garden trowels and plastic buckets have now replaced digging sticks with stone points and animal skin bags. The pleasure and satisfaction that come from succesfully harvesting food from the wild, and the camraderie of those engaged in that effort is surely carried in our genes.
Favorite clamming beach  Tide -3


A bucket of manilas.
The daily catch limit is 40 clams per person. Minimum size 1 1/2 inches across. We purge them overnight in saltwater, saute onions, garlic, celery and herbs in a big pot, add a cup of dry white wine, add clams and steam just until they open. Remove clams to large bowl, reduce juices in pan to about half, add a little butter or a few drops of heavy cream. Pour bubbling sauce over clams...  I love to soak up the sauce with a crusty baguette when the clams have been devoured!

1 comment:

  1. Sounds so good...you are indeed blessed to live in such a beautiful place and be able to enjoy all that nature offers! Makes my mouth water reading it!

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