Chelsea Farms, a shellfish farm in Olympia, offers tours (when the tide's low!), a U-dig clamming beach and oyster picking and shucking. And then, when you've gathered all of your goodies, you can rent one of Chelsea Farm's BBQ's and cook your goodies right there on the beach!
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.