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Here are the techniques and gear you will need to harvest
what i'm sure will be a "limit". I normally do most
of my clamming in Charleston which is very close to Coos
Bay, Oregon.
Please obey are Oregon Laws governing the harvesting
of Clams. There are signs posted most everywhere you can harvest
clams. On average, each person is allowed twelve clams of each
variety, but if you go as a "team" then the team is
only allowed twelve per team. Now let me share with you some of
my Clamming Techniques. Follow these and you are sure to get your
limit anytime you go.
Please use my tide chart for more
information and the best times and places to go clamming. A good
"minus" tide is always best for a wonderful clamming
adventure. First, and foremost get yourself a good pair of rubber
boots, preferably insulated. You will also need a rather heavy
duty shovel, some 1/2" dowels and a bucket. Please look at
the photographs on my clamming photograph page to see just what
you will need. The dowels are used to mark the spots where you
find the clams (they are often grouped rather closely together)
so it's helpful to "mark" your spots first and then
start digging.
Try to dig on the "ocean" side of the
clam "show" and dig down just below the depth at which
your dowel hits the clam shell. The largest clams will be found
in the kelp beds - a rake is often helpful to find them. The
larger clams, such as the gapers and the
Horsenecks-Empires (named after the town of Empire which is
very close to Coos Bay and North Bend, Oregon) have a very long
neck, up to 2 feet.
The hole will be about an inch wide - just
stick your finger in the hole and feel for the neck. Once you
touch the clam's neck the clam will draw its neck down into
its shell. That's when you'll want to mark the spot with
your dowel. I find it much easier to mark all the clams in the
area and then go back and dig them. Yes, it does take some work
but once marked they surely won't move, just be careful not
to break their shells while you dig them up. Sounds simple right?
Well it is. The best time to go clamming is about an hour before
low tide (refer to the tide chart). Good luck. Please be sure to
check the regulations concerning the limit. I then bring them
home and soak them in fresh water (that draws out the necks).
I have devoted another page to clam
identification, and I have provided some pictures of the
clams too. I also have a cleaning clams
page too to help you.
The rest is up to you on how to prepare them. I generally take
mine, fillet the necks (see the pictures again), then beat them
with a meat tenderizer, cover them with flower and deep fry them.
Chowder is also wonderful and they will last for a good year if
properly stored in the freezer. I use a vacuum seal a meal to
store mine. They taste every bit as good next year as they would
today. HAVE FUN
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