BajaNomad - Do you have clam envy?

Do you have clam envy?

Woooosh - 1-10-2012 at 03:30 PM

This Ensenada clam photo caught me off-guard. How do you make chowder with that thing? Where's that Bobbitt lady when you really need her? The man holding it seems to have a firm and confident grasp on the situation... lol

sancho - 1-10-2012 at 03:38 PM

That Travel Channel guy, Andrew Zimmer did a Baja
bit, he was at the Fish Market at the Harbor Ensenada, got
some of the Gooey Duck clams you have pictured.
I believe he went to a Ensenada Restaurant La Manzanilla,
that pic kinda makes one feel a little inadequate

woody with a view - 1-10-2012 at 03:57 PM

the boys get them off the central coast. most go to the orient....

Urechis unicinctus

Mengano - 1-10-2012 at 04:10 PM

BajaWarrior - 1-10-2012 at 04:23 PM

They dive for them (and only them) directly in front (and about two miles out) of our Beach House below San Felipe. There are morning and afternoon shifts that consists of at least 5 Pangas as long as the weather is decent (not too windy).

Gooey duck

Dave - 1-10-2012 at 06:19 PM

Geoduck.

So I'm thinkin' to fit inside that shell the water must be mighty cold.

24baja - 1-10-2012 at 07:00 PM

Goeduck.....strange & off putting to some.....but.....delicious!!

Skipjack Joe - 1-10-2012 at 07:42 PM

We run hot water over the siphon and then peal the skin off. It pulls right off. Then you cut it lengthwise outside and the barrier that separates the intake from the outflow. That opens it to a flat strip. Then we tenderize that thing by pounding it until all the muscle fibers are broken down. The result is a very thin but much wider strip of meat. At this point it's ready for cooking in several ways.

The meat tastes a bit like shrimp but much tastier.

There are also the adductor muscles in the clam that can be eaten but they are small in proportion to that siphon. The very end of the siphon is hard and should be removed.

That's how I've done but there must be many other ways. Jesse could have been helpful here. :rolleyes:

And, no, I don't have clam envy.

[Edited on 1-11-2012 by Skipjack Joe]

barney_fife.jpg - 44kB

Hey Woooosh; This is Not an Impressive Example

Gypsy Jan - 1-10-2012 at 07:54 PM

I saw a Geoduck clam in a bucket in an Asian market where the "ahem" extension was about seven feet long.

And, yes, they do taste good when properly prepared.

[Edited on 1-11-2012 by Gypsy Jan]

BornFisher - 1-10-2012 at 08:19 PM

OK get your minds out of the gutter. Looks just like a foot to me.
Right around 12"!

tripledigitken - 1-10-2012 at 08:20 PM

Quote:

Originally posted by BornFisher
OK get your minds out of the gutter. Looks just like a foot to me.
Right around 12"!

all depends where you start measuring from.......................

BornFisher - 1-10-2012 at 08:29 PM

Quote:

Originally posted by tripledigitken

Quote:

Originally posted by BornFisher
OK get your minds out of the gutter. Looks just like a foot to me.
Right around 12"!

all depends where you start measuring from.......................

Well I agree, it depends where you start measuring from. But if it measures out to 12", it`s definitely a foot.

Skipjack Joe - 1-10-2012 at 09:47 PM

:lol:

That's like the dumb blonde joke about one who was bad in math because her boyfriend kept telling her that a distance of 3 inches was actually 6 inches.

:lol:

Woooosh - 1-10-2012 at 10:36 PM

I stuff and bake a dozen local chocolate clams every few weeks or so. Love them. These big guys could be great chowder or Cioppino clams and I can see how cutting them lengthwise and pounding flat like a Calamari steak would make them work well in a number of ways. I am going to look for some of these in Rosarito.

[Edited on 1-11-2012 by Woooosh]

Made me envious!!!!!!!!!!

bajadave1 - 1-11-2012 at 06:11 AM

:yes:

Pescador - 1-11-2012 at 06:40 AM

Like my daddy used to say, "It takes two hands to handle a whopper."

durrelllrobert - 1-13-2012 at 12:04 PM

and 2 hands to prepare them:

Udo - 1-13-2012 at 04:07 PM

It's a good thing my wife doesn't look at this board much...shed want me to buy it and use it as an erotic implement!
WOW!

Quote:

Originally posted by Woooosh
This Ensenada clam photo caught me off-guard. How do you make chowder with that thing? Where's that Bobbitt lady when you really need her? The man holding it seems to have a firm and confident grasp on the situation... lol

Iflyfish - 1-13-2012 at 05:49 PM

Here you go!! Delicious!!

http://www.youtube.com/watch?v=O3OUzF9G5y0

Iflyfish

Iflyfish - 1-13-2012 at 05:56 PM

Carving, can be used in sashimi

http://www.youtube.com/watch?v=Fpi2fLgDva0

Iflyfish

Skipjack Joe - 1-13-2012 at 06:17 PM

Quote:

Originally posted by BajaWarrior
They dive for them (and only them) directly in front (and about two miles out) of our Beach House below San Felipe. There are morning and afternoon shifts that consists of at least 5 Pangas as long as the weather is decent (not too windy).

I'm wondering how they do it. How do they keep the sand from filling up the hole when the clam is underwater?

I always look for the lowest tides and only try for the one's far from the water's edge. As you dig down, once you reach the water level the sides cave in and fill up your hole. At that point it becomes futile and you just give up.

woody with a view - 1-13-2012 at 06:20 PM

hookas. the boys go 10 miles from camp to get them. they don't just wade out at low tide.....

shari - 1-14-2012 at 08:32 AM

I used to tender on a geoduck boat in Tofino and they are the most delicious things...OK, IGor, I got ya beat...yes the siphon is magnificent but the most sweet, succulent part is to bite into the raw....ahem...balls.

YOu havent lived till you taste this ladies and gentlemen.

ON another clam envy note...if any of you are in GN, take the drive out to El Faro...turn left after the bank...go to the end and visit the guy guarding the pangas there in the shack...he always has a sack of chocolatas ready to share (and he loves tecate!).

mulegemichael - 1-14-2012 at 09:19 AM

we dig these dudes up in washington too...but first one needs to place a metal hoop 3 feet in diameter or so around the neck,(siphon), of the clam and push it down in the sand....that way nothing caves in as you dig......and the very very best way to eat them is raw, sliced very thinly then add wasabi, limone, soy sauce..yum!

Skipjack Joe - 1-14-2012 at 09:59 AM

I'm surprised to hear, sHARI that you're getting chocolates on the Pacific Side. I've never seen them in the lagoons I fished over the years and the surf seems to be too rough for them, hence pismo clams are what's sold along the highway.

This whole thread about mashing siphons and eating cojones must be disturbing to read for most guys.

[Edited on 1-14-2012 by Skipjack Joe]

KASHEYDOG - 1-14-2012 at 11:24 AM

Here ya go Nomads. This is the link to Andrew Zimmern's Ensenada Goeduck Dinner.

http://www.youtube.com/watch?v=UTLZzp24YPo

Iflyfish - 1-14-2012 at 04:02 PM

Quote:

Originally posted by KASHEYDOG
Here ya go Nomads. This is the link to Andrew Zimmern's Ensenada Goeduck Dinner.

http://www.youtube.com/watch?v=UTLZzp24YPo

Outstanding!!! The entire episode makes my mouth water. Sent off to a chef friend in BC. So good!!

Iflyfish

shari - 1-14-2012 at 06:47 PM

there are several clam diving boats out there at the old lighthouse El Faro that dive in the GN lagoon for chocolatas

KASHEYDOG - 1-16-2012 at 11:14 AM

Quote:

Originally posted by shari
there are several clam diving boats out there at the old lighthouse El Faro that dive in the GN lagoon for chocolatas

Thanks Shari...... That's nice to know. I'll be looking for them next time down. I'm just dying to have a couple of dozen chocolates. Every time I watch that Andrew Zimmerin show on Baja I start drooling all over myself......

BajaWarrior - 1-18-2012 at 11:38 PM

Quote:

Took these this past weekend, directly in front of our Beach House.