Keeping busy in the era of Covid-19
- Thread starter tod osier
- Start date
Carl said:
Growing up in NY buying a sack of clams and boiling them was a thing even though we were a long way from the shore. Really planted the seed for me that clams were something special.
Bummer on your trip to RI, lot of stuff is getting messed up for sure. Tons of national meetings are cancelled way into the future.
Matt Mahoney
Active member
Carl said:
As a kid, we would dig a peck of steamers at low tide, steam 'em and dip in melted butter. Yum! But the way I like them best is fried. With tarter sauce, cole slaw and beer. Wonderfull! I wait for our trips back to New England for fried clams. Here in Maryland, its all about blue crabs and oysters.
Matt
Matt, we did pissclams on the north shore of long island, usually during low tide.
Most we messed with were around Center Island. Strangely, I always referred to the big chowders as quahogs. Perhaps, Steve, it is a north/south shore thing?
Yep, enjoyed all of the little buggers.
Instead of raking, we used to tiddle for them, which usually involved socks, which became toss-aways, in softer ground. Find a clam with your toes and submerge for it. I never raked until we moved to Delaware.
Strangely enough, our second lab, Coot, would often go on clamming expeditions when brant hunting slowed down. Damn dog could sniff them out, then pawed and picked them out of sandy bottom in Rehobeth Bay. Was amusing to watch. Boy, that brought back a memory.
Basically, I think names were associated with specific regions. Note all the names given various ducks! Same for clams. Any way you deal with them, they ALL are quite yummy![w00t]
Most we messed with were around Center Island. Strangely, I always referred to the big chowders as quahogs. Perhaps, Steve, it is a north/south shore thing?
Yep, enjoyed all of the little buggers.
Instead of raking, we used to tiddle for them, which usually involved socks, which became toss-aways, in softer ground. Find a clam with your toes and submerge for it. I never raked until we moved to Delaware.
Strangely enough, our second lab, Coot, would often go on clamming expeditions when brant hunting slowed down. Damn dog could sniff them out, then pawed and picked them out of sandy bottom in Rehobeth Bay. Was amusing to watch. Boy, that brought back a memory.
Basically, I think names were associated with specific regions. Note all the names given various ducks! Same for clams. Any way you deal with them, they ALL are quite yummy![w00t]
Matt Mahoney
Active member
george w said:
Now we're reminiscing George! When we were kids, we would take a boat up into Little Buttermilk Bay on a low tide, until we couldn't go any further. The water depth was less than a foot. We would get out of the boat and crawl around in the shallow water and soft mud on our hands and knees feeling with our hands, knees and bare toes for quahogs. In those days we lived in cutoff blue jeans for shorts. No bathing suits. My mother would be pissed at me when I got home and took of my wet clothes. My tighty whities would be gray from the mud and the stain would never come out.
Good memories.
Matt
Capt Rich Geminski
Well-known member
Matt, we still go out for chowders and the wife makes Bonac clam pie [she's from Springs in easthampton ny]. Out here we have littlenecks, cherrystone and chowder clams. Soft clams are called piss clams by locals, city folks call them steamers or soft shells.
Plan to go out piss clamming when the tide is right...
Plan to go out piss clamming when the tide is right...
Matt Mahoney
Active member
Do you use a short handled clam hoe Rich? My back hurts just thinking about it. Enjoy those clams!
Matt
Matt
roy brewington
Well-known member
Down here on Eastern Shore of Md. we call littlest legal which is 1" across width of shell Cherrystones, next biggest little neck (best size to steam in my opion just till open), Top neck is a bit bigger and then mature clams chowders. Reserve the quaog title for big clams dredged from Atlantic Ocean. Still try to get out with a friend and pull a clam rake at least once a summer on Sinepuxent Bay. Even rigged our clam baskets with insulated drink holders to keep our beverage of choice frosty. Knee depth down to about 6" water, sand bottom is where we find them here. The sand bottom is the hard thing to find in our bay. Use to duck hunt a spot on the bay years ago where when you wanted a snack you felt around decoys till boot ft. felt them. Dig a few out and enjoy raw. That particular area had a beautiful sand bottom and produced some sweet clams.
I am making my annual plug for sous vide turkey.
I tied the trimmed breast and prepared herbs and seasonings
Sealed ready to cook at 140F for 3 hours.
Sear on the grill (grillmaster Gus), rest and slice.
With ramps and peas (not shown). The most insanely tender, aromatic and savory Wild Turkey.
I tied the trimmed breast and prepared herbs and seasonings
Sealed ready to cook at 140F for 3 hours.
Sear on the grill (grillmaster Gus), rest and slice.
With ramps and peas (not shown). The most insanely tender, aromatic and savory Wild Turkey.
Last edited:
Capt Rich Geminski
Well-known member
Matt, I use a spade shovel. Dig before the hole and work to the hole, less breakage. Try to dig out clusters, lot of time on my ol knees.
Commercial guys use a frame with a 9-15hp and blown them out of the sand and scoop them up with a special rake. My father liked the jumbo one deep fried, the next day between two pieces of bread for lunch. That's living high...
Might try to make the hand held fork.
Commercial guys use a frame with a 9-15hp and blown them out of the sand and scoop them up with a special rake. My father liked the jumbo one deep fried, the next day between two pieces of bread for lunch. That's living high...
Might try to make the hand held fork.
Matt Mahoney
Active member
Capt Rich Geminski said:Matt, I use a spade shovel. Dig before the hole and work to the hole, less breakage. Try to dig out clusters, lot of time on my ol knees.
Commercial guys use a frame with a 9-15hp and blown them out of the sand and scoop them up with a special rake. My father liked the jumbo one deep fried, the next day between two pieces of bread for lunch. That's living high...
Might try to make the hand held fork.
Had a real nice morning. I found a nice receptive bird off the roost today and had a long predawn jog to cut the distance. This one had read the rulebook (the same rulebook we read, not the sneaky turkey rulebook). He was gobbling like crazy and came in the whole way in full strut as if on a string after a single series of soft yelps from the slate. I have been getting too damn few easy birds like that the past few years. It seems like way more of my birds used to be textbook birds like that, but not lately.
I had borrowed the boy's 20 gauge benelli and when the bird crossed the 40 yard mark, I let him have it. Haven't seen a turkey die deader faster with anything I've used. Beautiful morning!
Lotsa good eats coming up!
I had borrowed the boy's 20 gauge benelli and when the bird crossed the 40 yard mark, I let him have it. Haven't seen a turkey die deader faster with anything I've used. Beautiful morning!
Lotsa good eats coming up!
Tod,
Congrats,
Congrats,
Tod
Love the rulebook analogy. Congrats on your opening day success. Osiers 2 - Turkeys 0
Eric
Love the rulebook analogy. Congrats on your opening day success. Osiers 2 - Turkeys 0
Eric
tod osier said:
Nice that you both got birds. Good for Gus beating the old guy. Come to think of it, didn't he get the bigger deer as well? [shocked] A pattern is developing! [
]
Nice way to keep busy during the era of Covid! Congrats to you and Gus on y'alls turkeys!!!
I wish I could get a turkey to read the rulebook of what they're SUPPOSED to do. It happens for me maybe once every.....oooooohhhhh?..five years or so. Otherwise, they are just sneaky bastards.
for the sous-vide do you have a machine that keeps the water at the right temperature? Or did you make your own? The turkey breast looked delicious.
I wish I could get a turkey to read the rulebook of what they're SUPPOSED to do. It happens for me maybe once every.....oooooohhhhh?..five years or so. Otherwise, they are just sneaky bastards.
for the sous-vide do you have a machine that keeps the water at the right temperature? Or did you make your own? The turkey breast looked delicious.
Dani said:
Dani,
I wish I could rent one a couple times, just to convince my wife we need one.