Mmmm clams!
Due to the price of primers, warning shots will no longer be given!
PLEASE post pictures of your finished dishes......
(Clam lover)
Bob
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.
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
yep clammin time!!!! i will be going for a yearly haul on friday.. low tide is a more favorable 0915 or something like that...
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I will love the Lord with all my heart, all my soul, and all my mind.
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.
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
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!
Last edited by unclemikeinct; 04-08-2020 at 01:12 PM.
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.
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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!
I remember digging clams as a kid up in New England. Must have been 30-35 years ago. Where does the time go?
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.
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!
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
Yummy
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MarkoPolo Needs a good "Clams Casino " recipe for the grill...Whoa Dude Those Look Good !!!! uncle mike
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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