Here are a few useful tips to turn your shellfishing adventure into a delicious lunch...
Tip 1: Get a shellfishing license. They check. Really. And they do not honor excuses or flattery.
Tip 2: Wear appropriate clothing (I enjoy that the problem in this article is not really that the gentleman is dressed inappropriately so much as he is simply standing above the waterline. Just wade out a little further, sir).
Tip 3: To steam open the shellfish, use a pot that is large enough to fit your entire haul with some excess space, or steam the clams in several batches. The excess room will prevent an overflow that will immediately seep into every cranny below the burner and will leave your kitchen smelling like low tide for weeks.
Tip 4: A meat grinder makes quick work of mincing the clams for chowders or stuffed shellfish recipes.
Tip 5: Try to avoid any cute anthropomorphization of your shellfish if you plan on eating them. For instance, Stevie is now Stuffie (the lonely stuffed quahog) and though I thought he was absolutely delicious, I don't feel good about it.
Tip 1: Get a shellfishing license. They check. Really. And they do not honor excuses or flattery.
Tip 2: Wear appropriate clothing (I enjoy that the problem in this article is not really that the gentleman is dressed inappropriately so much as he is simply standing above the waterline. Just wade out a little further, sir).
Tip 3: To steam open the shellfish, use a pot that is large enough to fit your entire haul with some excess space, or steam the clams in several batches. The excess room will prevent an overflow that will immediately seep into every cranny below the burner and will leave your kitchen smelling like low tide for weeks.
Tip 4: A meat grinder makes quick work of mincing the clams for chowders or stuffed shellfish recipes.
Tip 5: Try to avoid any cute anthropomorphization of your shellfish if you plan on eating them. For instance, Stevie is now Stuffie (the lonely stuffed quahog) and though I thought he was absolutely delicious, I don't feel good about it.
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