Clam Season

One of the biggest thrills of any summer is clamming.Many enthusiasts love he idea of clam digging and then cooking Them in a variety of different ways.This is what summer at the shore is all about ,especially for foodies.Get wet, splash about and dig up some plump clams for an ocean fresh dinner, perfect for a summer's night. Most Americans eat three different types of clams One is the Mercenaria Mercenaria, or hard clam,along with the soft shell,Mya arenaria and the quahog Artica Islandia. Some die hard lovers like to go clam digging.Unlike fishing ,there's really no equipment ,save for a bucket and possible small specialized rake if you're on the beach.If you're doing it by boat you need to get clam tongs(check the Internet for places that sell them)"These are scissor like and scrape the bottom of the shallow ocean floor(you should be out in about ten feet of water, just off the shoreline).They dig a couple of feet down below the surface, churning up the bivalves .You can also do this on land, too,using a Shinnecock rake.Walk out onto wet sand at low tide and , using it, scrape away.Another shallow water technique of gathering is the millennia old treading.Go in knee to waist deep , feel with your feet and them bend over.This should be done preferably in a bay or inlet where there's no danger of waves or undertow.Throw back clams that are too small and remember not to overfish the area that you're in.Before you clean them ,let them soak for about twenty minutes?They will spit out the sand during this time.When you're ready to cook lift each from the water and give them a good scrubbing with a veggie brush. Now that they're ready ,decide on how to make them.Clams are good steamed and this is the easiest method too.Steam them in a combo of grape seed or olive oil, white wine and onion, Add the clams and the clam juice as well and steam for ten minutes until they've opened.Serve with slices of crusty French bread and white wine.You can also steam them with just garlic and butter.For a fancier meal make a pot of linguini and have linguine with white clam sauce.Want the hungry surfer experience? Fry them.Clam shacks on both UScoasts are known for this fun treat.Use corn flour mixed with a scant pinch of cayenne pepper along with salt and pepper.First bathecem in milk or buttermilk and then dredge in the dry coating.Fry in vegetable , peanut or grape seed oil.Drain immediately on paper towels and serve hot with just lemon wedges.If you want some zing also have a bottle of hot sauce at the ready,Serve with fries and ice cold beer for a true clam shack experience. Enjoy not just the beach but the bounty that comes with it. there is nothing like fresh harvested and cooked clams. Savor their plumpness and brininess while enjoying a cool ocean breeze.