CrabbingInTheHood.com

One of my most favorite things in life is to sit down to a big kettle of steamed clams freshly dug up from along the beaches of the Hood Canal here in Washington State.

A popular clam digging location, Point Whitney Tidelands and Lagoon is opening for a short season, starting March 15th. The Lagoon will be open from March 1st through March 31st, and the Tidelands will be open from March 15th until April 30th.

You’ll need to have your WA State Fishing or Shellfishing License with you (last years 2010 license is still good through March 31st.

Remember the legal limit you can dig each day is only forty (40) of all species combined, i.e. native littlenecks, manilas, and butter clams.

Jake’s Steamed Heaven

Soak your clams in fresh water for an hour or so to allow the to spit out their grit. Scrub and rinse your clams. Discard any that are cracked or open.

In a large kettle, I like to saute some freshly chopped onion and garlic in butter, add in some parsley, 2 teaspoons of lemon juice, and a 1/4 cup of white wine. Then add in the clams and pour in water until it’s just about an inch below the top of the clams. Cover and bring to boil. Shortly after it reaches boiling, the clams should all be opened up. Turn off the heat and cover for 5 minutes.

I always try to serve steamed clams with a tossed Romaine salad, generous amounts of sourdough french bread dripping with garlic butter,  and a nice chilled glass of Pinot Grigio.

Can You Dig It?

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Rich Jacobson is a licensed real estate professional providing knowledgeable empowerment and relentless representation for his clients of residential properties and vacant land throughout all of Kitsap County WA and portions of Pierce, Mason, and Jefferson Counties. You can also find him at KitsapLife.com, HomesByHarbors, SOUNDBITEBLOG, ActiveRain, Everyday CK, Facebook, Twitter, or e-mail:  kitsapagent@gmail.com

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Okay, so  it was my wife’s birthday last week and I had planned on grilling steak and chicken. But the guest list started to grow, so I needed some additional filler to round out the main dishes.

No sweat, this is the Pacific Northwest! We always have an abundance of yummy foodstuff hanging around the waters of Hood Canal. For this occasion, I thought a big pot of freshly steamed native Littleneck Clams would fit the bill nicely.

Fortunately, we have a number of easily accessible beaches in which to find our delicious bounty.

First thing, you’ll want to select which beach you plan to dig at. The WA Dept. of Fish & Wildlife has a nice mapping program that identifies area beaches and their relevant regulations. Be mindful of the appropriate ‘season’ or time of year that each beach is open and clamming is allowed. Also be aware of beaches that are closed due to health concerns.

Second, check your local tide schedule. The best clamming is always during low tide, preferably a minus tide. I use the tide tables at SaltwaterTides.com. Just scroll down to the specific area within the Puget Sound, then enter the particular date you’re going to go dig. I usually try to get out to the beach about an hour before the peak of low tide.

Personally I prefer the Littleneck Clams. They steam up easily and taste incredible dipped in drawn butter. When you steam your clams, throw in some butter, parsley, chopped garlic, and white wine. The broth is almost as good as the clams!

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Rich Jacobson is a licensed real estate professional providing empowerment and relentless representation for his clients of residential properties and vacant land throughout all of Kitsap County WA and portions of Pierce, Mason, and Jefferson Counties. You can also find him at KitsapLife.com and SOUNDBITEBLOG, or email at rich@windermere.com

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