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Stuck in someone else's frames? break free! Clam Digging Eastern Soft Shell Clams An exciting and inexpensive adventure filled with fun for the entire family. Why not try clam digging on the Oregon Coast? It provides a year-round source of excellent food and fun. Clams can be dug at minus tides in many places along the lower Umpqua River when mudflats are well exposed.
Regulations for Digging Each person MUST have their own container, but a shovel may be shared. Each person must dig their own clams and keep the first 36, regardless of size. for more information stop by a sporting goods store and ask for a free copy of the "Oregon Sports Fishing Regulations," and a tide book.
Digging You will need boots, or just wear old clothes and plan on getting muddy. Many people find several "holes" close together so digging is kept to a minimum. Usually the larger the hole, the bigger the clam. Dig a hole four to six inches from the clam hole. Dig down about 18 inches, then cave dirt off, first one side and then the other. This way the clam hole can be kept in sight down to where the clam is. These clams don't move their shell - only pull down their necks - so if dug in this manner, they can't get away from you. These clams are very soft-shelled and will break. Unbroken clams are easier to shell and clean. Wash clams in water to remove mud and sand.
Cleaning To shell clams, put the knife blade in between shell and the meat near the hinged portion of the shell, or on the side away from the neck. Angle blade, cutting edge slightly toward shell and cut the shell loose from one side. Do the same to the other side, always going from the hinge clear around the shell. CAUTION: Only insert knife blade 1/2 inch into shell or you will damage the clam meat. You will now have in your hand a stomach, 2 muscles and a neck. To clean the stomach, cut the dark portion off the stomach and discard. Next lay the clam neck in the palm of your hand, with the Strip (the part from between the shells) toward your wrist. The Top, the part which was at the surface of the ground, will be toward your fingertips. There are two holes in the neck, the opening at the Bottom (where the Strip is) and the opening at the Top of the neck. Insert the knife blade up through the bottom hole and split the neck full length to the second hole. You will now have a flat rectangle of clam meat. Cut off about 1/2-inch from the Top of the neck. Peel skin off neck, leaving a clean, white piece of clam. Next, peel the skin off the Strip. Wash all clam meat thoroughly to remove any remaining sand. Now they are ready to eat and enjoy!
Recipes
Fritters Grind clams with a meat grinder, or chop them very fine. You can use the necks and strips. Some people use the stomachs as well, it's a matter of taste. Add 1 egg to each 1 cup of ground clam meat. Break Saltines (about 1/2 to 3/4 of a tube) with your hands into clam and egg mixture. Mix together and season as desired. Make into patties and fry in a greased pan until crispy on both sides.
Fried Clams Pound the necks and strips with the fine side of a meat hammer until holes show through. Dip first in milk, then in cracker meal. Fry in grease or oil. Cook quite fast - the longer they cook, the tougher they are. Stomachs can be fried also, but don't pound them. Most first time clam eaters find the flavor of the stomachs to be a little strong. Chowder Finely chop or coarsely grind your clams. Make a base using potatoes, onion, celery, optional ham or bacon. Cook until potatoes are softening. Add the ground clams and continue to boil until soft. Add cream or non-dairy creamer. Chowder may be thickened with instant potatoes if needed. A pat of butter and coarse pepper top this delicious chowder. Canned Clams Coarsely grind clams, put into clean 1/2-pint canning jars. Add 1/4 teaspoon of salt. Can in pressure cooker for 70 minutes at 10 pounds of pressure. Can be used in the winter months for chowder, fritters, or dip.
This information was provided to the U. S. Forest Service by Fred and Betty Dickson of Reedsport, Oregon.
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