I'm Picky When It Comes To Clams (1/6)

[Latimeria]

I like small clams whole, but not big on the surf/chowder clams whole.  I actually cut out the tasty parts and make the other "Guts and Gills" parts into bait.

First things first, is to shuck these bastards.  Unlike the east coast chowder clams that have an opening  for the siphon, the surf clams literally clam up like a vault.  The best way to keep an opening for a clam knife to get into, is to stick a bamboo skewer into a side edge while it's still in the water at the end of the purge.  This will give you an opening to slip the knife in to cut the muscle and open it up much easier.

The shells are awesome and you're making Dinner, Bait, and Decorations with every clam.



I used to have to shuck 100's of bushels a day when I worked on the boats, but it's much nicer taking your time and only doing 10 these days as it is way more enjoyable.



Time to prep and sort the good parts from the bait parts...



All parts are sorted out.  Bait parts get a heavy Kosher Salt sprinkle in a bag and placed in the fridge for a few days to cure.  The adductor Muscles and feet are sorted and sliced depending on what I'm actually using them for to cook.



Since surf clams are probably best fried since they are on the chewier side as far as clams go, I usually thinly slice them for recipes in order to get the best texture and sweetness out of them.
This weekend, I'll post up my recipes and picture of the clam grub!

[vdisney]

Curious Tom, what kind of boat did you work on that you had to shuck clams?  Looks like a lot of effort, enjoy my friend

[Latimeria]

Curious Tom, what kind of boat did you work on that you had to shuck clams?  Looks like a lot of effort, enjoy my friend

My captain/owner of the sportfishing landing was too cheap to buy pre-shucked clams since he knew the local clammers who would hook him up.  Clams were some of the best baits out east, so he would buy/get 100 bushels (about 120 clams per bushel) and we'd start at 7am and be done cleaning, cutting and salting them for the freezer by noon.  I only loved doing it because we'd striper fish at the end of the dock and just crush the stripers coming up the clam chum line.  lol

I also shucked clams for a restaurant, but that got old really fast and my hands started to get all beat up.

[KogaHead]

I always thought you were a Mothershucker!

[Tim524]

Lots of work but you get multiple uses

[Pinoyfisher]

I like the thoroughness of this post, thanks Tom.