The Case for Clamming
Low tide is the cook's best friend. When the water retreats far enough to expose the sand bar, clams are close to the surface and easy to gather (where regulations allow). A 20-minute dig can yield enough for a meal for two.
New England Clam Chowder
The classic — cream, bacon, clam, potato, thyme. Don't rush it. Cook the bacon first and keep the fat. Add clam juice as the base, not water. A touch of Worcestershire at the end makes all the difference.
Clam Dip with Grilled Bread
For something lighter: chop steamed clams fine, mix with cream cheese, a bit of horseradish, lemon zest, and chives. Serve on grilled sourdough. Takes 15 minutes.
Steamed Mussels with White Wine
Mussels are almost as easy as clams and faster to cook. Sauté garlic in butter, add a splash of white wine, dump in the mussels, cover until they open. Done in 5 minutes.
Always verify local shellfish regulations before harvesting. Check closures and size limits for your area.