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I'M IN THE CAPE MAY AREA CAN SOMEONE WHO KNOWS HOW TO CLAM TEACH ME HOW TO CLAM PLEASEEEEEE
PLEASE ADVISE ME WHERE TO BUY THE RAKES AND ALL THAT I NEED...
PLEASE ADVISE ME WHERE TO BUY THE RAKES AND ALL THAT I NEED...
TEACH ME CLAMING
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philly,
Email me at [email protected] but here are the basics.
Rakes are not needed, but are recommended. I sell the rakes.
You need to get a clamming license. 10 bucks for a recreational license and it allows you to catch 150 clams per day. If you go with anyone else, they must have the same type of license.
When you get your license, ask them for a clamming map. The mao will show the entire NJ coast and will show the restricted areas and the open areas. Go out fishing in the back bays and the ICW, when you get within an hour or so of low tide, start checking out the mud flats and sandbars.
Hop over board and start raking. If you don't find any within a couple of minutes, start spreading out. Many times I have found clams on one part of a sand bar, but not on another. If you see someone else clamming, don't be afraid to clam near them as long as you know on the map that it is open clamming waters.
Equipment is minimal.
I clam in sweat pants and hutning socks to protect my feet. In the water, I will use an inner tub with a basket in it but on dry land a 5 gallon bucket is all you need.
Check out Avalon Hodge Podge or one of the local shops down your way for a clam checker. It is a little piece of metal that allows you to quickly measure the small clams to determine if they are legal size. clams must be at least 1.5" at the widest point.
Hope this helps. I have been clamming since I was 2 years old. It is a great way to spend some time on the water and with the family. Plus it gives you something to do during the slack tide
Email me at [email protected] but here are the basics.
Rakes are not needed, but are recommended. I sell the rakes.
You need to get a clamming license. 10 bucks for a recreational license and it allows you to catch 150 clams per day. If you go with anyone else, they must have the same type of license.
When you get your license, ask them for a clamming map. The mao will show the entire NJ coast and will show the restricted areas and the open areas. Go out fishing in the back bays and the ICW, when you get within an hour or so of low tide, start checking out the mud flats and sandbars.
Hop over board and start raking. If you don't find any within a couple of minutes, start spreading out. Many times I have found clams on one part of a sand bar, but not on another. If you see someone else clamming, don't be afraid to clam near them as long as you know on the map that it is open clamming waters.
Equipment is minimal.
I clam in sweat pants and hutning socks to protect my feet. In the water, I will use an inner tub with a basket in it but on dry land a 5 gallon bucket is all you need.
Check out Avalon Hodge Podge or one of the local shops down your way for a clam checker. It is a little piece of metal that allows you to quickly measure the small clams to determine if they are legal size. clams must be at least 1.5" at the widest point.
Hope this helps. I have been clamming since I was 2 years old. It is a great way to spend some time on the water and with the family. Plus it gives you something to do during the slack tide
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4,521 Posts
Don't leave out the best part! Eating those clams you caught yourself! Nothing like fresh out of the water clams raw, steamed, casino how ever you like em! Everything you catch yourself tastes better IMHO.
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10,126 Posts
Can you eat every legal clam you get? Is there anything that makes one "good" or one "bad"? What to look for?
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4,521 Posts
As long as they aren't broken go for it! The bigger clams are best left for chowder IMO.
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18,676 Posts
Over the Rail,
I have never met a clam that I didn't eat. EXCEPT
the clams that are mudders. Mudders are clams that appear to be alive, but upon closer inspection they are dead and filled with mud. We usually get 1-2 of them per trip. If you clean every clam before you go home, you will find them pretty easily.
Clams will keep in a fridge for 2-3 weeks in the summer time and 1-2 months in the winter. If you everbuy clams in the store, ask to see the tag for the bag that they came from. It will show the location that they were caught and the age of the clams. If the seafood store is following the rules, you will see how old the clams are before you get them. This is the main reason why I like to get my own seafood.
BB,
I overdosed on Clam Casino's the other night, not to mention they were eaten with a side order of a dozen raw clams.
I have never met a clam that I didn't eat. EXCEPT
the clams that are mudders. Mudders are clams that appear to be alive, but upon closer inspection they are dead and filled with mud. We usually get 1-2 of them per trip. If you clean every clam before you go home, you will find them pretty easily.
Clams will keep in a fridge for 2-3 weeks in the summer time and 1-2 months in the winter. If you everbuy clams in the store, ask to see the tag for the bag that they came from. It will show the location that they were caught and the age of the clams. If the seafood store is following the rules, you will see how old the clams are before you get them. This is the main reason why I like to get my own seafood.
BB,
I overdosed on Clam Casino's the other night, not to mention they were eaten with a side order of a dozen raw clams.
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7,121 Posts
Easy way to check em... just tap two of them together, if the sound is a solid "click" their good. If it's a somewhat hollow "clack" one of them is bad.
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18,676 Posts
bob,
Very simple, but great recipe
I use small cherrystone or chowder clams
Open clams on a half shell. If using chowders, cut the clam in half and you have 2 servings.
Leave the clam in the shell with all the juice.
Place a slice of pickled cherry hot pepper on the clam.
Place a piece of montery jack cheese on the clam
place a piece of bacon on top of the stack
Put the clams on a baking sheet and place under a broiler until the bacon is done.
Remove and Enjoy.
Very simple, but great recipe
I use small cherrystone or chowder clams
Open clams on a half shell. If using chowders, cut the clam in half and you have 2 servings.
Leave the clam in the shell with all the juice.
Place a slice of pickled cherry hot pepper on the clam.
Place a piece of montery jack cheese on the clam
place a piece of bacon on top of the stack
Put the clams on a baking sheet and place under a broiler until the bacon is done.
Remove and Enjoy.
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