cleaning/purging clams

we usually gather 10-12 pismos at a time to eat covered with pico de gallo or just chop up into a clamato clam c-cktail/bloody mary.
my wife FREAKS if she crunches on grains of sand so my question is:

what is the best method for getting the cleanest clams?

we usually cover with 2-3X oceanwater (while trying to get the cleanest water possible) and let sit for 6-8 hours, if not over night. we usually change the water every 4 hours or so if possible. i've seen online some suggestions using corn meal. anyone verify or have any good methods

[Edited on 3-6-2007 by woody in ob]

yeah, i get a kick outta the signs which proclain 60kph on a 2 mile flat straight-away.

ohyea!

Although Iam not a fan of raw clams I will eat them ala cold cooked in lime juice.
The method I use daily is nothing. Small clams purge more thoroughly than their larger cousins. Never purge in fresh water as this may kill your animals. When I have gathered wild clams simply make a few cold salt water exchanges. They will purge faster if left undisturbed.
Steaming clams generally eliminates alll sand and it settles away easily. That is how I serve them.
Minced garlic, wine, clam broth and a little salt and wht pepper water. Slurp!

Some clams are easily turned chewy by over-cooking. Others need a blast of hi heat. Some need help, some don't. The particular clam you are gathering usually dictates the method of preparing and cooking. Dicing large clams works well because they are generally tougher. Smaller clams are fun because they fit well into various meals whole. A gigantic clam like Pismos are great for ceviche and stews. While Razors are best battered and fried hot. (yes, I said fried)
There used to be time when clams were so bountiful along the SOC that they supplied local inhabitants with the protein and minerals they needed. I wish I could have seen the place in all it's glory. What a shame the hooka divers pillaged the area so severely. I hope populations someday return.
I was amazed one time at low tide near San Quintin that there were big clams washed up in the surf line in large numbers. I can still remember that sight.

It's really pretty easy to whip up a clam based meal. Make sure you save the liquor from the clams for use in the meal. Any of many vegetables cook up well with clams. Whether you use tomatoes or celery or potatoes or all of them together you just can't lose. Add a little condensed milk and viola, stew. Or make a clear broth, my favorite. Heck, add a little linguini or noodles and yer complete.

Or you can get more creative and make a stirfry or make a dip or spread with nuefatchel or cream cheese.
Those buggers are pricey here in the states. Its always fun to locate them in Baja and experiment with them.

Questionable clams should never be eaten. Smiling clams are a bad sign unless they close immediately upon tapping them lightly.

Questionable clams make for excellent surf and shore fishing bait. Good luck!

[Edited on 3-6-2007 by Sharksbaja]

The best are the bearded ones...

Algal blooms and other toxic events

Can be dangerous. One thing you might consider is that it takes 7-10 days AFTER an event to cleanse themselves of built up toxins.
In the case with demoic acid which is not red, which is our PNW shellfish problem occasionally it is impossible to tell w/o scientific evaluation, hence public notice(s) if waters are contaminated. It is attributed to miniscule diatoms. It can be found in clams, oysters crab and some fish. Razor clams seem to be the most affected.
PSP (paralytic shellfish poisoning) is another common but infrequent occurance here also. This poisoning is attributed to blooms of dinoflagllates. This type of toxin does not affect crab or fish but can be deadly in severe cases.
My spin is pretty much the same in Mexico as Slowmads. Though I would be hesitant to eat them during unusually warm water months. The cold water upwelling on most of the Pacific Coast inhibits these blooms most years but I've seen some big blooms and I remember hearing some described here a couple years back. I would imagine that the El Nino effect would usher in warmer water more friendly to the red tide makers pyrodinium , gymnodinium and others.
So be careful. Even though people rarely get sick it is wise to check out your quarry before you take it and eat it. No, there is no physical way to check for clam toxins.

Oso..... uh..... in which context?


btw, some clams have huge guts with wierd black stuff in them. YUK! I will cut that away before eating.

My friend Jaime preparing Chocolate Clams from Conception Bay after purging in salt water 2 days. Not sure how often the water was changed, but it was 2 years ago and I'm still eating clams.

These were split on the half shell, seasoned with salt and pepper, diced onions and bell pepper added with a liberal dose of lime juice and hot sauce. Then briefly heated under a broiler till warm only.

Pacifico was the drink of choice, another perfect Baja moment!

Three days and counting till we head south............

clams

mmmmmmmmm pismos

after an early morning drive Playas Del Oro
DK knows where

Hmmmm... yup!

I can smell the clam chowder already...

Hey, it's Friday... clam chowder day at Sunrise Cafe (Vista)!

Bye!