Clams

[ludja]

As a native New Englander (now transplanted out West) I filled in some of my seafood education on a trip back East for the Holidays. Have always enjoyed fried clams (until I recently discovered the world of fried soft belly clams as opposed to strips...) and stuffed clams. On this trip home I finally had fried soft belly Ipswich clams (yum) and had littlenecks on the half shell (also yum).

According to this link

US clams

there are a variety of Pacific coast clams. But I don't see them around that much (caveat: I haven't tried at sushi places yet--but now will, having tried raw littlenecks)

Looks like most Pacific coast clams may come from up in the NW--but why not many around here in SF? Or do I just not know where to find them?

PS If anyone knows a place for fried whole belly clams in SF area, I'd be indebted!

[jschyun]

What about Yankee Pier in Larkspur and San Jose? I haven't been but I like Lark Creek Inn, another Bradley Ogden restaurant, which of course, is a recommendation that means absolutely nothing.

I think Ogden called this restaurant the California version of a New England clam shack.

Edited January 15, 2004 by jschyun (log)

[FoodZealot]

According to this Department of Fish and Game article, water quality is often a concern.

I wish it weren't so, because I love clams, especially raw.

[ludja]

What about Yankee Pier in Larkspur and San Jose?  I haven't been but I like Lark Creek Inn, another Bradley Ogden restaurant, which of course, is a recommendation that means absolutely nothing. 

I think Ogden called this restaurant the California version of a New England clam shack.

Thanks for mentioning that; I had heard vaguely about the Yankee Pier in San Jose; but haven't checked it out yet. I definately will.

Edited January 15, 2004 by ludja (log)

[ludja]

According to this Department of Fish and Game article, water quality is often a concern.

I wish it weren't so, because I love clams, especially raw.

Interesting article; it's hard to believe that pollution is more of a factor here than on the east coast--although maybe it is where the major clam beds are. But it's interesting that they also mention 'reinstitution' of the sea otter as a factor--that there was a significant clam industry while the sea otter population was down. I wonder if the competition with non-native species is more of a factor out west also...

Anybody from the Pacific Northwest have any comments on clams and availability up there?

[tanabutler]

PS If anyone knows a place for fried whole belly clams in SF area, I'd be indebted!

You could ask Bill the Oyster Man about clams. I buy oysters from him at our local farmer's market on Saturdays. He's in Los Gatos on Sundays. If anyone would know where to find them, I think he'd be the one.

From his website: To get a hold of Bill, you can either call him at (831) 476-4187 or e-mail him at wcalla9642@aol.com.

[dfunghi]

Westcoat Manilla's or Butter clams are not ideal raw the way little neck or even cherystone are. They however are an acceptable substitue when used in pastas or steamed open or especially in chineese food. Here in LA you can find eastern clams but it will cost you. Better to have someone ship them to you from Montauk or the like. There is a guy I know ( no financial incentive here) that has a seafood business direct from Maine including clams, scallops and of course Lobster. He sells to the trade so it's large orders only. If anyone interested I will ask him if he would do it. Last year we got 19 lobsters and 10 #s of steamers ( real softshell clams aka pissers) and a bunch of cherrystones. That was a small order for him but he did it. So think partys or events or getting your friends to all buy some. Prices are a tad above wholesale ( eastcaost wholesale) and so fresh. You have to order 3 or 4 days in advance at least, nothing is stored all delivered fresh from Atlantic ocean to a box to Boston to LAX in about 16 - 24 hours. Also 99Ranch has them from time to time, also at great prices.

Softbelly fried clams... Ahhhh. Just outside of Mt. Desert Island Maine by the little causeway that lead to the island were a string of roadside "clam shacks" These were seasonal wood sheds on the side of road with parking for a few cars and a guy inside with four things. A cooler, a clam knife, a bowel of batter and a fryer. You get the idea with progression from cooler to fryer. Served in plastic oval weave bowel like the ones French dip and burgers are in here on Westcoast lined with paper and overflowing with the most delicious, hot fried clams.They were crispy and golden on the outside and inside lay this briny, soft as velvet mass. Eaten while sitting on the hood of your car, looking at English bay living a postcard moment.Boy oh boy were they good. This was 20 years ago and I can still taste them. They have remained the single finast fried clam or cooked clam of any kind I ever ate. And I spent my childhood sumers on Gardiners Bay in L.I. NY with clams and lobster and fish, etc... So I knew clams well at this point in my life. Simply the best !

Sorry for the diatribe.

D

edited to add "of batter"

Edited March 1, 2004 by dfunghi (log)

[robyn]

I'm a shell collector. Just a guess. If you compare the eastern and western coasts of the Americas - the eastern coast has lots of sandy beaches - the western coast has rocks. The clams we like to eat live in sandy inter-tidal and sub-tidal waters close to shore. There aren't as many of those on the west coast as the east - and those that exist are frequently harder for shell and shellfish collectors to get to. There aren't many west coast beaches where you'd want to have a clambake - and that may be the reason why it's hard to get clams there. Robyn

[bbq4meanytime]

I grew up in So Cal (but now live on the east coast) and I remember clamming at the beach in Ventura County. Eating clams, as I recall, was never a big thing in CA-at least not like eating whole belly natives on the North Shore in Mass. And the clams we dug were big, probably 4 inches across os so (there was a size limit). I don't know what people did with them (I didn't eat them).

[jschyun]

We used to go to Pismo Beach, which is in San Luis Obispo county. They have the Pismo clam which used to be harvested commercially, but then it got threatened and so now you can harvest up to 10 clams a day, after you buy a license, but not commercially.

Pismo Clams

I haven't done this since I was a kid. However, I do remember that we got a bunch of big clams, the meat was sort of pink and it was big. And we made a chowder that was really good. I think the Pismo clam makes excellent chowder.

[bbq4meanytime]

We used to go to Pismo Beach, which is in San Luis Obispo county. They have the Pismo clam which used to be harvested commercially, but then it got threatened and so now you can harvest up to 10 clams a day, after you buy a license, but not commercially.

Pismo Clams

I haven't done this since I was a kid. However, I do remember that we got a bunch of big clams, the meat was sort of pink and it was big. And we made a chowder that was really good. I think the Pismo clam makes excellent chowder.

Yep, that was them, Pismo Clams. Clamming was a lot of fun, but I didn't eat seafood growing up. I sure know what I'd do with those clams now though.