Puget Sound Clams
~ Sean ~
We’ve been in Seattle about 5 months. We love to explore and are pretty adventurous so I start looking into what we need to go clamming. I get all of the information from a friend, some garden tools, a bucket and a fishing license. We check the tide table and find out that last Sunday was a 1.8 ft tide at 8:30am, so it’s time to go. Get the kids out of bed and we’re off to Wolfe State Park. Not quite sure what to expect but we start digging. We start finding clams right away. Withing 30 minutes of liesurely digging we had our limit of 120 native and manilas.
Well now what do we do? You need to let them sit in sea water or regular water with added salt for a few hours or overnight. This is to let them get rid of the sand inside. We also read you should add cornstarch, flour or cornmeal to help the process. We do this and give them a good rinsing and we are ready to cook them up.
We sautêd onion & garlic in plenty of butter
2 bay leaves
red pepper flakes
2 cups white wine and
some fresh squeezed lemon juice
We added the clams and steamed for 8 minutes.
The clams open up when they are done.
Pull the clams and discard the ones that didn’t open.
I thickened the sauce with a little flour and
served over linguini with a rustic baguette
and a glass of white wine, delicious.
That’s what I’m talkin’ ’bout!