Mid-Coast Mussels and Clams

Posted September 7th, 2009 by Caroline and filed in Caroline Dines Locally
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1 Comment

If you are going to attempt to dig your own clams you will definitely need the proper tools and a few pointers. Since I do not consider myself an expert, I asked my Dad for some tips and here is what he had to share:

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  • Before you start digging at all make sure that there aren’t any kind of advisories in your area for “Red Tide“.
  • Invest in a good quality clam rake. This will make the digging easier and faster.
  • If you want to look super professional you could also pick up one of these fancy clam hods.

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  • To find where the clams are underneath the sand, scout out an area that has maybe 4-5 medium-large air holes. The clams create the holes in order to breath so if you find a spot that has a good number of them you are apt to find a lot of clams below the surface.

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  • You’ll want to be sure you aren’t taking any baby clams and only the big more developed ones.
  • Be prepared to get dirty (up to your elbows in sand and clay) and in an uncomfortable position for however long you decide to clam. It’s hard work but you can’t beat the ambiance and the price!

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After my Dad had dug the clams, I helped him find some mussels. In the process we found this little guy who was a little freaked out having his picture taken but was a good sport.

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Mussels grow all along the island’s shoreline. They cling to rocks and often have barnacles growing on them.

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Mussels are a lot easier to gather and don’t require any digging. They are usually hiding under seaweed or require a slight twist to release them from the muddy ocean floor.

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Make sure that they are completely sealed to ensure that the actual mussel is still inside!

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Before heading back to the house my Dad washed everything off in the ocean so that they could simply be placed in the pot with boiling water. Talk about easy prep work!

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One Response to “Mid-Coast Mussels and Clams”

  1. [...] Since we were “celebrating” we both opted for the Prix Fixe Valentine’s Dinner option which meant that we could choose an appetizer, an entree and dessert. Darin decided on the P.E.I. Mussels which he loved. They were stewed in basil, slow roasted tomatoes, white wine, garlic, and butter which sounds amazing but I thought they were a little undercooked? Maybe I am just used to the way my family makes them on the Island. [...]

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