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
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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
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).
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.
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]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
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.
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]
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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
"If it were lush and rich, one could understand the pull, but it is fierce and hostile and sullen.
The stone mountains pile up to the sky and there is little fresh water. But we know we must go back
if we live, and we don't know why." - Steinbeck, Log from the Sea of Cortez
"People don't care how much you know, until they know how much you care." - Theodore Roosevelt
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"Let others lead small lives, but not you. Let others argue over small things, but not you. Let others
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"The best way to get the right answer on the internet is not to ask a question; it's to post the wrong answer." - Cunningham's Law
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