Finally a nice morning for some clamming

[fishingpol]

Steamers are very common up here. Every fish market, supermarket and seafood restaurant has them regulary and not that expensive. I don't know of any owned beds. I've read of leased beds where a few people get permission from a town to lease a few acres and seed the clams. Ipswich clams are about the best ones I have had. Steamers can come from MA, ME, NH, and Nova Scotia.

 

[Defiant]

We have areas where we dig them, it is a lot of work which makes them taste better. The going rate to buy is $5.99 lb.

 

[Morgan]

Now you need to get one of these, bottling makes the clams so tender. This pressure canner will process 17 pint jars at a time! I need to go out once the good tides start and get 20 - 30 bottles put away for the winter.

 

[Defiant]

Please send me a link on the process

 

[Morgan]

Please send me a link on the process

I bought a copy of the "The USDA Complete Guide to Home Canning" off Amazon, however you can find an online version at this site;

http://www.foodsaving.com/canning_guide/

The pressure cooker I bought was expensive, it was over $300CAD, the brand name is "All-American" and I read many excellent reviews on it. With some minor care this is something your great grandkids will be using I have so far done Chicken, Ham, Beef, Pork, Clams and Quahogs, all with excellent results.

* I should add, I follow the instructions to a tee! Botulism poisoning is nothing you want to experience from what I read! If you wonder about the Citric Acid part of the instructions, this is what I use as it adds no taste, if you substitute lemon juice (which the instructions allow) I I found a bit of a lemon taste came through. Citric acid can be found in most grocery stores or wine making stores.

 

[Lousyweather]

I bought a copy of the "The USDA Complete Guide to Home Canning" off Amazon, however you can find an online version at this site;

http://www.foodsaving.com/canning_guide/

The pressure cooker I bought was expensive, it was over $300CAD, the brand name is "All-American" and I read many excellent reviews on it. With some minor care this is something your great grandkids will be using I have so far done Chicken, Ham, Beef, Pork, Clams and Quahogs, all with excellent results.

* I should add, I follow the instructions to a tee! Botulism poisoning is nothing you want to experience from what I read! If you wonder about the Citric Acid part of the instructions, this is what I use as it adds no taste, if you substitute lemon juice (which the instructions allow) I I found a bit of a lemon taste came through. Citric acid can be found in most grocery stores or wine making stores.

sadly these days, buying a pressure canner/cooker now get you put on the same list as guys who buy large amounts of ammo, guns, ammonium nitrate, etc.....don't let the Ash Can guys see this..........

 

[USMC80]

no better way to eat littlenecks then raw or on the grill IMO

 

[Scols]

Hey Defiant, time to put your boat back in the salt. The fluke fishing in Montauk is fantastic right now. The commercial rod and reelers are catching their 140lbs in 3 or 4 hours.

 

[Defiant]

Hey Defiant, time to put your boat back in the salt. The fluke fishing in Montauk is fantastic right now. The commercial rod and reelers are catching their 140lbs in 3 or 4 hours.

CT does not open till the 15th, I'll be ready

no better way to eat littlenecks then raw or on the grill IMO

Found a great way to spice them up raw when wife and I were at the Cape last year. A pickled ginger strip, dab of wasabi and soy sauce, roasting some tonight.

 

[USMC80]

try a drop of sriracha on the raw clams

 

[Defiant]

The roast, fresh garlic/melted butter, and hot sauce the sriracha was gone

 

[fishingpol]

I really need to try that sometime. It looks amazing.

 

[Morgan]

Those look more like what we call Quahogs around here, we are not allowed to take a bar clam unless it is 4" or longer across its widest point, average size is around 6" I would guess, we are allowed 100 per day per person (same rules for quahogs). Quahogs are very tasty and tender just grilled up, boiled up, or whatever you like and like say a mussel, you can eat guts and all, but they are all the smaller side and the areas to dig them are limited around here. However there is something to be said about the bar clam which is found everywhere around here, it is tough to eat if you just want to boil or grill them, and they need to have the guts cleaned out so you are just eating the tongue and "scallop" parts. If you bottle them and then make your deep fried clams, or chowders or what have you they are melt in your mouth tender and absolutely delicious!! If you're ever in PEI give me a shout I know some prime clamming areas!!

 

[Defiant]

Those look more like what we call Quahogs around here, we are not allowed to take a bar clam unless it is 4" or longer across its widest point,

Here it is 2" and a peck for a limit. I called these tasty cherrystones