Posted on July 13, 2011 at 8:25 AM
Wednesday, Jul 13 at 11:21 AM
To learn more about Chelsea Farms and their sustainable shellfish raising operation, search for them on Facebook. Just type in Chelsea Farms.
Shina's recipe for 'Steamed Clams Italiano'
2 or 3 lbs Chelsea Farms Manila Steamers, scrubbed, in shell.
3 cloves chopped garlic
3 T. Olive Oil
Basil and/or Oregano to taste.
Get your lidded pot nice and hot, pour in your olive oil, and when the oil is hot, dump in your clams. Toss garlic and herbs on top, put the lid on, and listen.
Soon you'll hear the clams popping like popcorn. That's the sound of them opening up. Should take around 10 minutes or so, depending on the heat of the pan and the amound of clams you drop in. When the clams are open, it's time to eat. Don't forget bread to sop up the clam broth, that's the best part!
Discard any clams that remain closed.
Penn Cove Mussels come from Whidbey Island, but you can find them on menus all around the world. Visit http://www.penncoveshellfish.com for more information, and ordering.
Crabbing is a popular pastime in Westport, both fishing them and racing. Find out how you can get crabby in Westport by visiting http://www.westportwa.com.
Jetty Island is a manmade island near Everett that's a great budget day trip. The boat ride to this island is free! For more information, http://www.everettwa.org
David G. Gordon’s Guide to the Geoduck is out of print but you can find it used. David also has another book coming out about slugs and snails soon.