Got to keep the duck boat and duck dog busy...

tod osier

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With the new moon and the equinox making for some good clamming tides, Jen and I headed out before work yesterday to our favorite grounds with rakes in hand.

Jen and Pete on the clamming grounds...



The haul, two 1/2 bushel limits of hard clams...



A little rest before heading back in...


 
Hey Tod,

Are those also known as "cherry stones"? My dad used to eat those when I was a kid. I'm looking forward to doing some cohogging up our way this spring. Nothing like clam chowder or baked/stuffed clams. How do you like to cook those?

Any progress on the Tolman?

Best,
Nate Grace
 
Yes Nate, quahogs. As far as cooking we pull out the littlenecks for stuff like pasta with clam sauce (eat a few raw). The cherrystones and chowder clams we steam open to make clam pie (oh my), chowder (freeze the meats with broth to make as you want), and stuffed clams (which freeze really well). I processed last night and got 5# of clam meats from 50# of the cherrystones and chowder clams.

Tolman, I'm thinking of starting summer 2008.
 
Looks like your figuring the hard shell clams out nicely, let me know when I can show up with my antique rake :^)
 
A, You are indeed right, pic #2 would have been a lot more level had I not added extra curvature to the deck!

T
 
Eric,

It is fun and we will get you out when you come up for your NE hunt (someday in the future)!

It is pretty regulated, the only beds open are those not leased by the town commercially. Many towns have recreational beds that are off limits to commercials. Most towns charge for a permit (more for out of towners, in Ct often $50 per year). Beds are in areas that are free of sewage (i.e., clamming is closed in harbors where people you be more likely to discharge sewage. The beds I work also close if we get a lot of rain in a short period, to protect against any contaminated runooff into the sewers. Then there are the implements, rakes must have at least 1" between tines (so you don't get the little ones). Limits for us is 1/2 bushel for each permitted person (which is really liberal, many areas are 1/4 bushel or less). Our limit is a combined limit of oysters, hard clams, steamers and mussels. Then there are size limits on the shellfish, oysters have to be 3" long, hard clams 1" thick (and/or 1 1/2" long) and steamers have to be 1 1/2" long. You have a gauge with cutouts of appropriate sized slots to measure.

Outside any regulations, you have to play the tide. You need a low tide during the day (can only clam during daylight) . In my spots to dig hard shells you need a new moon or full moon tide; the 2 or three days around the full or new has the greatest amplitude. Amazingly if you do have 12 new moons and 12 full moons a year plus the couple days around, that doesn't give you all that many options to get out, especially in winter when it is dark lots of the time.

Clamming is pretty new for me, having ony been at it for a couple years. I don't clam in the summer. I really enjoy the mix of cold water, strenous work, being the only one on the water. Getting Jen to go makes it all the more fun! This past trip may be her last trip for a while, seeing that we have a kid due in May!

T
 
This past trip may be her last trip for a while, seeing that we have a kid due in May!


Wow, you slipped that little tidbit in. I had no idea. Congratulations! Do you know if it's a boy or girl?
 
Just checking how thorough you were reading.... Boy and Thanks!
 
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Seems like that is always the case. Somebody like Eric or myself, seeing some activity which is not an option in our own local area, would like to try it just for kicks. Then comes to find out that there is too much red tape or too many hoops to jump thru. You would think they could offer some sort of "tag along" clause to your permit just for a one time visitor. Knowing [font=Verdana,Arial,Helvetica]bureaucracy[/font], I realize thats a dream.
 
I knew that was going to happen.

Whenever couples get a puppy - bam, it's onto the children !

Congrats to you both. The poor dog is going to have to share the attention now.
 
Actually the one really nice thing is that you can share the limit of a permitted person. So if I invite you along you can dig part (or all) of my limit. Much more liberal than fishing, for example where you have to be permitted.
 
Don't let Tod scare you away Dave... you can come up with Eric and help me dig my limit of steamers any time. I will even let you shuck them and show you how to roll them in Drum Rock clam batter before we let them have a ride in the Mell Fry oil. If you are still awake I will let each of you have one to see how they taste.
My town has a short lic. for vacationers. Just the ticket for you guys to come and try it out, but fried steamers taste bad so you guys will just want to enjoy the digging part by the sea side.
 
One of my dumber moves was to volunteer to "shuck" shrimp down in Alabama once. I'll do it, you guys go off and have fun I said... (5 pounds of big uns). I was there all day I think. I thought it was like clams/oysters.
 
Tod, Great news on the new one. You are on your way. It is the most incredible thing to bring a new one up and watch them grow.
What is the story with the clam pie recipe that you mentioned. My family loves the steamed open cherrystones in butter and I am curious what you do after you steam them open. Thanks.
 
Thanks Bob,

The clam pie we make is akin to pot pie with clams. From memory we take a pound (more like 3/4 pound I think) of chopped cherrystone meats, a pound of cooked mushrooms, some onion, make a very thickened white sauce with clam steaming liquid, cream, flour, and butter a bit of sherry some lemon, put a top crust on and bake. If it works out right it doesn't get better. We usually make our chowder real thin with just milk (as it should eb), so when you are looking for stick to you ribs, the clam pie does it.

On the fried steamers.... love them. A pile fo nice 2" steamers and shuck them by the half dozen battering and frying in a little pot of olive oil with a cold brew at hand as you go. Like them almost as much as fried oysters, but the oysters are less of a production because I usually just shuck a couple dozen ahead to fry them all at once. Don't want to get to crazy with the oyster knike once well lubricated, I've almost got myself a few times good as it is.
 
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