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Thread: Corona clams

  1. #1
    Boolit Buddy
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    Corona clams

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    Had a nice time with my youngest daughter getting some early morning clamming in. Looks like clam pasta and a chowder are in our future.

  2. #2
    Boolit Master Wheelguns 1961's Avatar
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    Mmmm clams!
    Due to the price of primers, warning shots will no longer be given!

  3. #3
    Boolit Master
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    PLEASE post pictures of your finished dishes......

    (Clam lover)
    Bob

  4. #4
    Boolit Master
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    New England clam bake,haven't done one of those in decades. For those who are not New Englanders the above involves clams,mussels,lobster and corn on the cob steamed in seaweed over an open fire. Get the fire going using stones a barrier,place an oven rack over the fire. On the rack place as many stones that you can fit on the rack,heat the stones to when you put fresh sea weed on them it steams. On the sea weed you place clams then more sea weed the add mussels layer of sea weed and do the same with the lobster and corn on the cob occassionally throwing fresh sea water on the sea weed to keep the sea weed moist to steam every thing. Can't remember the amount of time for everything to cook maybe an hour plus but when it's done you can't imagine how good the food tasres,I'm drooling just describing it.

  5. #5
    Boolit Master

    Hogtamer's Avatar
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    That looks like a great way to start the day! Btw, those things are huge, so is the full moon. You are blessed.
    "My main ambition in life is to be on the devil's most wanted list."
    Leonard Ravenhill

  6. #6
    USMC 77, USRA 79


    Markopolo's Avatar
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    yep clammin time!!!! i will be going for a yearly haul on friday.. low tide is a more favorable 0915 or something like that...
    Any technology not understood, can seem like Magic!!!

    I will love the Lord with all my heart, all my soul, and all my mind.

  7. #7
    Boolit Buddy
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    Anytime we get a minus tide of 1.5ft or lower we can get buckets of these big hen clams. They are wicked tough and chewy but have a lot of tasty meat that is best ground and or chopped. I usually make a chowder, garlicky cream cheese and parmesan sauce over pasta or fritters with these clams. The sweet meats (the big muscles that open and close the shells) are as big as a decent scallop and very similar in taste, we usually set them aside and deep fry for a tasty treat. In the past I have pressure canned these clams, not only a good way to store em for future use but also does a great job of tenderizing the meat.

  8. #8
    Moderator Emeritus


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    Great pictures, alas I am not sure I ever had any that didn't come out of a can. My wife makes an amazing chowder but that is all we have ever done with them at home.
    [The Montana Gianni] Front sight and squeeze

  9. #9
    Boolit Buddy
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    Cool!! I've never been to Maine though my sister has. She said it was pretty much like home except with a funny accent! Lol! Thanks for sharing!

  10. #10
    Boolit Buddy
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    Something like this ? Click image for larger version. 

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ID:	259976Linguine, Fresh Parsley & Capers, touch of red pepper flakes....Very easy to make White or Red Clam Sauce. Useful hint/Tip. Use Clam juice to make the sauce, don't put the diced or chopped clam bits in until the last 6 mins of cooking before serving over the pasta. Uncle Mike
    Last edited by unclemikeinct; 04-08-2020 at 01:12 PM.

  11. #11
    Boolit Master trapper9260's Avatar
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    That is what I miss of New England is the clams and seafood Use to go clamming at the beach many years ago and get the sea clams . So good eating for a time. When I was a kids we use to fill a wash tub full of them.
    Life Member of NRA,NTA,DAV ,ITA. Also member of FTA,CBA

  12. #12
    Boolit Master Wheelguns 1961's Avatar
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    For chowder, we would freeze them while still alive. That way, all the juices were caught and frozen for when it was time to make the chowder.
    Due to the price of primers, warning shots will no longer be given!

  13. #13
    Boolit Grand Master

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    I remember digging clams as a kid up in New England. Must have been 30-35 years ago. Where does the time go?

  14. #14
    Boolit Grand Master
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    Seems like every summer weekend my family camped with several others in the NYS Park @ Selkirk. Clams were always on the menu. I do miss that. Later in the '60's & '70's I'd go to a commercial place in North Syracuse -Hinderwaddles- (no doubt misspelled) for the calm bakes. Just wonderful.

  15. #15
    Boolit Master

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    Mmmm...seafood...haven't had any since well before the stay at home order. We usually eat it out, I'll have to figure some way to get some!

  16. #16
    Boolit Master WRideout's Avatar
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    A while ago, I bought a few cans of clams for chowder, and finally decided to make spaghetti with red clam sauce, which I had heard about but never tried. It was actually much better than I had expected. Same with white clam sauce. Unfortunately, my wife can't abide clams, so I have to eat the whole batch myself.

    Wayne
    What doesn't kill you makes you stronger - or else it gives you a bad rash.
    Venison is free-range, organic, non-GMO and gluten-free

  17. #17
    Boolit Buddy
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    Yummy

    Sent from my SM-G930V using Tapatalk

  18. #18
    USMC 77, USRA 79


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    more Carona Clams today!!!!

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    got about 70lbs in 40 min
    Any technology not understood, can seem like Magic!!!

    I will love the Lord with all my heart, all my soul, and all my mind.

  19. #19
    Boolit Buddy
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    MarkoPolo Needs a good "Clams Casino " recipe for the grill...Whoa Dude Those Look Good !!!! uncle mike

  20. #20
    USMC 77, USRA 79


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    Any technology not understood, can seem like Magic!!!

    I will love the Lord with all my heart, all my soul, and all my mind.

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