Seafoods

Many edible treasures are found on our West Coast beaches.

CLAMS

At low tide, small holes on the surface of the sand reveal the presence of
clams — dig deep and fast. If you wish to keep clams alive for a little
while, keep them in a pail of salt water or a damp gunny sack. A dead
clam is dangerous food. The shell opens when the clam dies and these
clams should be discarded.

SHUCKING CLAMS

Shucked clams are clam meats that have been removed from the shells.
They should be plump, with clear liquor, and free from shell particles.

Method — Wash off all surface sand on live clams with sea water. Cover
clams with clean sea water (or brine of 1/3 cup salt to one gallon tap
water) and let stand 15 to 20 minutes to allow clams to cleanse them-
selves of sand. Change water and let stand a little while. Repeat two or
three times. This step is necessary if clams are to be steamed or eaten
from the shell. To open the shells and remove the meat use either of the
following methods:

1. Hold the clam in the palm of one hand with the shells hinge against
the palm. Insert a slender, strong, sharp knife between the halves of the
shell and cut around the clam, twisting the knife slightly to pry open the
shell. Cut both muscles free from the two halves of the shell. If to be
served on the half shell, remove only one-half of the shell, otherwise, cut
body of clam lengthwise and discard all dark material. Finally rinse meat
thoroughly to remove all sand.

2. Place cleaned live clams in a large kettle with small amount of water
(1 cup). Cover and steam 5 to 10 minutes or until the shells partially
open. Drain, saving liquor, and remove meat from the shells.

MANHATTAN CLAM CHOWDER

1 pint clams 1 cup diced potatoes
Y% cup chopped bacon or salt pork ¥% tsp. thyme

¥% cup chopped onion 1 tsp. salt

% cup chopped green pepper Dash cayenne

1 cup chopped celery 2 cups tomato juice

1 cup clam liquor and water

Drain clams and save liquor. Chop. Fry bacon until lightly brown. Add
onion, green pepper and celery. Cook until tender. Add liquor, potatoes,
seasoning and clams. Cook about 15 minutes or until potatoes are tender.
Add tomato juice and heat. Serves 6.