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






































