Wild clams


Clams and crabs

Recently while out on an evening forage I spotted a lot of sea birds making a lot of noise on the other side of the beach while I normally would get the sea greens.

I figured being a documentary watcher sea birds means food, thinking maybe a few crabs or something nice. To my surprise clams and periwinkles and some mussels, into my bucket ye go onto the dinner table later.

I spent an hour there picking clams bent down like I was footing turf. A crab came over and dug himself under my bucket. See pic of the angry little fella.


Having never done this before, putting the clams under water overnight to purge they are still quite salty, they really need 2-3 days of purging to remove the grit and the excess saltiness to reveal the sweet tastiness that is clam meat.
To reference James on their final resting plate  alongside mussels, linguine and parmesan cheese yum yum.

Follow for more adventures on Twitter @chefpaulc Instagram @chefpaulc


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