I love clamming.

I just scrub the shells with a brush under running water before cooking. I never do anything else. There always a little sand in the pan so I either spoon off the juice or pour it real slow leaving the grit behind.

 

Another batch of stones. The marsh is rather depleted here. Very few little necks. If it falls through the hole in the gauge it is under sized. Not too many Needed measuring. I have three worthy of grilling and serving with butter. Need to dig real deep and you pull up some big ones. Definite sause material.

 

Definite repeat here.

 

And the meat



Just about ready...

 

And disposal. I can't believe how long it took me to figure this one out. About 10 years.


Lay them out and run them over. People pay big bucks for crushed clamshell drives.

 

They are sweet as can be. Vacation's only half over, still got time for more diggin.

 

I'm the Scotty Overkill of clam hoarding.



My dad and I raked up 2/3 of it today and the others I stalked on Thursday afternoon

 

What if the tide did not correspond with dawn?

 

I bet those bad boys would make a great chowda! I have a clam rake, but never seem to have the time....plus, I have no idea what I am doing, where to go, the permits to get, etc...