CLAMMING ON MV
Photo souvenir of a clamming expedition on Cape Poge on Martha’s Vineyard. That’s Steven on the far left using a “bear paw” clam rake.
The small clams–littlenecks–will go on the grill. The larger ones will be used for smoked clam dip or chowder. And the bay scallops will go back into the water until the start of scalloping season.
We grilled them with truffle butter, which you can find at Earthy Delights:
Slurp with your fingers. If there’s a better way to eat clams, I haven’t found it yet.