Clams from the Beach
Clams can be dug at a low tide of 1 or lower and are generally found in the rocky area. Use a claw rake for those near the surface and a shovel for those down about 8″.
Take two buckets. One to hold the clams which you wash and cover with salt water; the other bucket to bring additional clean salt water.
Wash and scrub the clams thoroughly, checking to be sure none of the shells are full of sand instead of a clam.
Cover wih clean salt water and throw in several handfuls of cornmeal. Let set in the shade for at least 4 hours but best overnight. The clams clean themselves of sand by eating the cornmeal.
To cook, heat a few inches of water to boiling in the steaming pot. Add seasonings: Garlic, cloves, lemon, black pepper, parsley, white wine optional.
Clams are done in 10-20 minutes or when the shells pop open.
Serve with melted butter and lemon juice.
Strain liquid through cheese cloth if necessary. For every pint of nectar, add 1/4 teaspoon of Tabasco sauce, a dash of celery salt and 1/4 cup of tomato juice if desired. Serve warm or very cold with rushed ice.
The tidelands in this area are privately owned by one property owner in Maxwelton. We have been able to dig clams through the years along with many neighbors. There are also public beaches nearby. For more information on beaches, whether the season is open and permits, call SEBO’s in Bayview 360-321-6080.
The beach is full of wonderful sea life. Explore, enjoy, take photographs and disturb as little as possible. Don’t walk south in front of the beach houses unless the tide is way out so you can walk far enough away from the houses to respect their privacy.
Be careful when the tide is coming in. There are a few places where the beach disappears and it can be difficult to get back to the stairs at high tide.
Anyone digging over 15 clams is required by state law to have a license.
For information on beaches, whether the season is open, and permits, call at SEBO’s in Bayview: 360-321-6080.
Recreational shellfish hot line 1-866-880-5431. Additional information available at 1-800-562-5632