(l isued uo panuiiuoo)
9
asjMLiiBuai yoau am \\\ds (g)
■||ags ujouoq agi UJOJ) iBaw UJBIO ag;
aAOtuaj oj 'aAoqB dajs agi iBadaj PUB LUBJO agj uado (2)
:s!gi JO) spogpuj OMI aje ajagi HJB
puB PUBS ag; aAOLuaj oi PBM pj!) ABOJ noA ajogM Luagi
pa puB nags ag; ui SLUBJO LUBajs noA asnBoag paujBais
pooB aje SLUBJO Jaunq ipius puB snagsjps s^oauainn
Bujiueais JOJ Bupeaio
■(iJBgo agi uo utunpo ^BUIHOOQ,.
ag; aas) uoipjBdajd pajayp ajpbaj Buprntu puB 'BUJAJ;
BuiLUBap asnBoaq pB^oduJ! si sp; tsoiBjo jnoA yooo HIM
noA MOQ JSJ/; apioaQ jdois 6UB9I0 01 ApBaj noA ajy
oBupujiu JO 'BUJAJ) 'Bujiueais
■>)oau am uo 6\\ >|OB|q am ;no {|.)
joo) S.LUBP agj JBau apsntu JO)onppB punoj agj Buiuno
nags doi agi puB \ea\ii LUBIO ag; uaaM}aq apBjq aj!u>| ag;
unj 'noA PJBMOJ apis uado s\\ gjjM LUBJO agi BUJPJOH (O
sajnpjadLua; LUJBM ;B ApidBJ sjpds poopas \ao\
uo Luag; ;nd 'ajogsBas ag; ;B SLUBP JROA UBap noA ;i
appsod SB uoos SB
Luag; UBap o; jaABMog apEpuaaiujooaj SABMP SJ \\ :poo
;da>j ;! 'SABP t- o; I. OAJI HIM sjpgs ua>|0jqun gjjM SLUBIQ
BBq dBjjnq p/w B g;!/v\ SLUBP ag; jaAOO puB japw ag;
IP A;dLua ';a>pnq B asn noA ;i BBq dBjjnq ;aM B opi ujag;
;nd puB ip^s ag; m mag; aABaj o; SJ SABM papBa ag; p
auo '9wog SLUBP jpg; BujuaB si ;SBOO ag; UJOJ; saouBpp
apBjappuoo aAji ogM sjaBBp LUBJO BupB; Luapojd v
uoj)e)JodsueJi
■tuag; UBap JO >pngs noA ajopq Luag; papaAJBg noA
ajag/v\ LUOJ; SLUBP aAouiaj pnuj nox (e) 'ULUJI JnoA p ;jBd
SB Luag; ;unoo puB SLUBJO pagsnjo JO ua^ojq d9a>| pnuj
no
A (2) 'l00l BujBBp UMO sp JO jag aABg o; jaBBp gosa
JO; AjBSsaoau ;ou si ;i stue/o UMO jnoA JO/ jau/etuoo e
apiAOJd pue IILUII UMO JnoA Bip tsnui no/ (L) .■os/e ap/v
■s;a|;no spooB
Bu!;jods ;SOUJ ;B apBipAB ajB s;a|>)ooq uojppBay
stuaujajmbaj iiaiu A/./ep pue (sjeaA luaoaj
ui pajmbaj }ou) Buisuaoij oi se ///e/oadsa 'suo/p/nfiaj
dJUPHM Pue ^s/J 1° luauiuedaQ luajjno yoaqo 0) ajns aq
'jeaA oi JBaA UJOJ; aBueqo ABUJ suo/p/n6aj asneoag
suojiejnBay
.■SJOZBJ pue 'suaqsuos 'sjadeQ
•snags ag; BujAOiuaj IJB;S noA ajojaq (spuo
-oss 09 oi 01- i0\ J9;BM Bujnoq u\ paddjp) pagouB|q uaaq
aABg SLUBP agi \\ jajSBa Aipnsn s; Bu^ongg Luagi nags o;
SJ >JSBJ jsjn JnoA 'SUJBP JROA aouiui JO Ajf o\ UB|d noA )|
■pogiauj sjg; asn noA uagM sujapAs
jpgj p }no \u6 puB PUBS |p dtund 0} sjnog 91. oj zi paau
SLUBIQ -jap/w ABq UJ '>)oop B UJOJ; JO pjBoqjaAO i! BuBg puB
p>jSBq ajjM B JO BBq dB|jnq B U] SLUBJO agi jnd JQ (g)
sjnoy 9C ueq) ajotu JOI uo/;n/os siqi ui suve/o aAea/ iou OQ
PUBS p aaj; saApsLuagi dmnd ppogs SLUBP agi sjnog g
oj j? u| jajBM p uoipB jad jps dno auo PUB pau UJOO dno
auo p uoipps B gjjw p>ionq B u; SLUBP ag; pj ((.)
,/SJOZBJ PUB 'snaLjsyos 'sjadBQ,, japun 'aAoqB (g)
pus (i.) sdajs MOIIOJ 'naqs aqj LUOJ^ goBjap Anssa jou saop
;Bauj UJBIO AUB j| •Bu^ooo luaAajd o; 'AiajBipaaiLm SLUBP
pauado aAOtuay uado snags agj mun jsnf '(spuooas 09 0}
OL JO) jaiB« Bunjoq ui paddjp) pagouBjq aq }snuj Aag; os
'AjigBj} os 9S0|D Aag; asnaoaq a|!U>| B gi!« uado oj japjBg
ajB asagi suve/o Jaunq pue 'syoauamu 'sa/j/ooo
Bupujuj pue BUJAJ) JOJ (Bu^ongs) sipgs BujAoiuay
.sjozey
An ajdoad JSOLU CM) am aje snags
-^os pue SJOZBJ '(MOjaq ,,'s>|oau—sjadBg,, aas inq) u\\
-a||nq sim u\ paquosap SLUBJO ||B AJJ UBO noA qBnomiv
BUIAJJ JO) BumeaiQ
■(;!S!A o; UB|d noA BBJB
BujBBp ag; ;noqB uoipouop! /eoo/ pooB JO; >|oago 'upBe
aouo) sAeq ;SOUJ p SBSJB up;jao u] sapi; oe+ o; 0'l--luo '^JBLU ap!;-M0| ag; /wopq o; amj ap!;-gBp ag; Mopq
;snf UJOJ; SAM gopM 'snags;ps a>)B; UBO no\ sap;; jagp
uo BUILULUBP OB ;OUUBO noA pg; UBaoi ;ou saop spi
"SJOZBJ
JO; Aippadsa 'aAjpnpojd ;SOLU ag; A|pnsn SJ sauas
B p api; apB;ms ;sa!|JBa agi sapi; snujLU Aq Apo pasod
-xa sBajB ag; 'spi; api; ag; uo puB goBaq ag; p SUJBJBLU
jaMO| ag; uo ajB AIPLUJOU SLUBP p suojpjpaouoo paj
-ABag agx 'BUILULUBJO JO; ;saq A|pnsn ajB sap/; snuiw
sapii
VT
■afipa ijaqs djeqs aq; uo pueq
jnoA Bu/uno piOAe oi afoq aqi /o apis ueaoo aqi uo Bip
SABMIB os 'ueaoo ag; PJBMO; nags ag; p (aBpa ipp) aBup
ag; g;!M PUBS ag; U! papauo SABMP ajB SLUBP jozey
LUBJO ag; JO; PUBS ag;
gBnojg; pa; pue pAogs ag; MBjpg;!/\A 'aajj; aujes ag; ;v
apep ag; p dj; ag; japun pue pupaq u/wop pueg jnoA
unj puB sauii; p a|dnoo B g;jo; puB >|0Bq w >|JOM MOBaq
ag; PJBMO; apusg pAogs ag; gsny apg ag; p ap/s ueaoo
aqi oi sagouj g o; g 'g;6ua| ajjpa s;; UMOP ;gBpj;s apBjq
pAogs ag; gsnd 'apg LUBJO JOZBJ B ;ods noA uagM
■a;;asoj apnop
>|OEp 'Aui; ag; Sj BujMogs ;jBd Apo ag; Aipnsn puB 'japM
Moipgs AjaA UJ sjnooo Aipiujou spi 'puBS ag; ;o aoB/jns
ag; p appjA SJ >)oau s,JOZBJ B p dj; ag; 'AipuopBooo
PUBS pagsBM
-japM g;!M sm; A|>jopb pg; ajduip JO ;|d e BujABaj AJUB;
-uaLuouj '>|oau s\\ spBjpj BmddB; sp; Aq paqjnpp JOZBJ
V apueg pAogs ag; p pua ag; gjjM pues ag; BupdB;
'japM Moipgs gBnojg; A|Mop >J|BM 'BuiBBip /a/M JOJ
(sagouj g o; g) BujBBp-pM uag/v\ uBg; (sagouj g; o;
21.) suo^puoo BujBBp-Ajp japun jadaap puno; Aipnsn ajB
SJOZBy suojssajdLU! a>j!i;nuop 'AUJ; JO; JO ipuad B p jap
-LUBP ag; poqB (sa|dujp) s;!d paujLuojd JO; ^OO ] saABM
Aq pagsBM Bupq JO japM 6upuB;s g;!M pajaAOO pu
si pg; PUBS pa>)OBd-pjBg 'PM UJ auop SJ BuiBBip ./JQ,,
SJOZBJ gopo o; ;SB; Bp o; aABg no/ 'Sj PUBS ag; asooi
Mog uo Bupuadap 'apujuj e pa; 3 o; [. o; dn MOJjnq UBO
SJOZBJ 'PUBS ips u| asBa g;!M A||B0!;jaA Bp Aag; laipooi
ApBp ajB 'SLUBP Aeq a>|i|un 'sjozey smep jozey
pazpBooaj AnsBa ajB sapg g-ajnBj;
papipp JO padBgs-JBBp jpgi ^JO; pau!;-Buo| JO pAogs
MOJJBU B giiM ua>|B; AjpBa ;SOUJ OJB stue/o jaung
■aA!pa;;a si jaAogs papep-MOJJBu
B samipujos gBnog; 'pAogs B asn o; ;po!;;p ;i sa>pLU
osp SLUBJO >|oaua|;i!| p ;B;pBg A>)OOJ ag; 'SBajB up;jao u|
(pa; JnoA g;!M tuag; pa; ua;;o UBO no\) azpBooaj o; ;po
"h
■uoueouqnd JO/ yejp /eu// aqt Buuedajd ui paisisse
pue iduosnueui aqi pamaiAaj f//e;s uoBajQ /o UOISSIUIWOQ qsij
AiJatuJOf) atupuM pue qsij /o luauiiJedaQ uoBajQ am /o sjaqoiaw
■MisjaAiup aiets uoBajQ 'WBJBoJd AJOSIAPV auuew 'paau 'puejq
-japnH •§ qiauuay Aq pue siuaBy uoisuapc^ auuefl 'emyiai-i
ined pue uosqooer M uaqoy Aq pajedajd SBM uqaunq siqj_
-jyp ajB sapg jpg; PUB 'aoBpns ag; JBSU JO UO puno; ajB
SLUBP asag; :(,.6u!BBp puip,,) papiya ajouj gonuj si >|JO;
oppd pau!;-6uo| JO a>pj (paui;-^) uapjBB B ;nq 'pAogs B
g;!M papaAJBg aq osp ueo SLUBJO yoauaiiiu Pue SI^OOQ
■apep jawojJBu gonm B g;!M pAogs B japjd sjaBBp
AUBLU ;nq 'apnbapB s| apBds uapjBB AJBUPJO uv 'jaAogs
B g;!M ua>|B; AJISBB ;SOLU aje s//ai/s;/os pue sjadBQ
BujBBp aje noA aajj; ag; pogBnojg;
g;dap BLUBS ag; ;e AB;S Aag;—anqoujuj! ajB suiep Aeg
■A|BupjoooB ssajp Isapg LUBJO op; LUJB jnoA Bu!;;nd puB
'P| B Buipau>| aq osp HIM no/ papuauJLuooaj ajB saogs
AABag JO spoq ijapM puB 'PABJB 'pniu 'puBS (ui puB)
uo Buj^p/w aq |||M noA pg; jaqoiaujay "JBaM o\ leqM
Bu[66\Q
(■aojyo uop
-ua;x3 Apnoo ag; PUB 'sppiu 'sdogs a|>|oe; 'aojaujujoo p
jaqujBgo ag; >)oago 'UO];BLUJOPI pooi aspajd ajoiu JOJ)
•6u|>|ooo PUB 'azp 'A;!ipoLU 'aouBpunqB aAjppj 'uojpooi
';B;iqBg 'suoippBaj 'saLUBU Oj/jpaps puB UOLULUOO :LUBP
p adA; goea poqB UO];BUJJO;U! ApuBg sazuBoiains pg;
;jBgo azp-japod B SJ ujpipq sp; ;o apis jagp agi
uojieojijiuapi
sAeq
pjaAas ;o sagoBaj jaMO| ag; ui puno; A||BUO|SBOOO SJ ;J
:;SBOO ag; p suoipas u|e;jao Buop sagoBaq papunod-pns
'ApuBS ag; s;iqBgu! 'LUBP JOZBJ ag; 'g;xp vUl£Ms;ps PUB
'ja;;nq '>|oauai;;i| 'a|>)000 'jadBB—sapads LufepTtrfoiu OAI)—r^
p ajoiu JO auo ajB sABq |B;SBOO s.uoBajo u|g;|M BUIAH
^
•poo; paipoxa ^
p aojnos punoj-jBaA B sapwojd osp ;i AHLUB; ajjpa ag; v
JO; uoipajoaj jooppo puB un; saupiuoo pg; ;jods
'■^v,4
jBpdod puB 'aAjsuadxauj 'Bu|;|oxa UB SJ BujBBp I/Mvn ^^J t
1
(6) The cleaned clam is now ready for frying.
(3) Cut away the gills
(4) Slit the digger foot lengthwise.
(5) Turn the clam over to cut the gut on the back (the
hinge side). You are now ready to scrape out all darkcolored material and wash the clam.
Softshells (similar to cleaning razors). (1) Cut the tip
off the neck. (2) Split the neck lengthwise; wash out any
sand and grit. (3) Pull the sheath (fine outer skin) from the
neck. (4) Although not necessary, you may want to remove the dark-colored material from the gut of large softshells. (5) You may also want to tenderize necks by gentle
pounding. The clam is ready for frying.
Gapers—digger feet. The digger foot is tender and is
good fried. (1) Separate the neck from the digger foot
with your fingers. (2) Cut the digger foot lengthwise;
remove the dark material. The digger foot is ready for
frying.
Gapers—necks. The tough and rubbery neck can be
fried if tenderized first; otherwise, mince and use in
chowder. (1) Pull the neck away from the digger foot. (2)
Cut Vi inch off the end of the neck. (3) Remove the dark
outer skin. To make this step easier, soak the necks 4
hours in fresh tap water or freeze them, then thaw and
peel. A faster method is to boil about 1 minute, until the
skin peels freely. (4) Split the neck lengthwise; wash away
all sand and grit. To tenderize: pound repeatedly with a
mallet or place between a pair of 2x8-inch boards (1 foot
long) and give a sharp hammer blow on top board. The
gaper neck is now ready for frying.
Storage
Refrigeration. Clams in the shell (with shells unbroken)
will live in the refrigerator up to 7 days, depending on the
species; it is best, however, to use them within 2 to 3 days.
Cleaned clams also keep under refrigeration. Cold
storage (for 1 to 2 days) speeds the breakdown of tissues,
making them tenderer.
Freezing. Both cleaned clams and clams in the shell
can safely be frozen raw. Cockles, littlenecks, and small
butters and softshells keep frozen in the shell up to 6
months, but it is best to store them no more than 3
months. Gapers and razors frozen in the shell, in contrast,
do not keep as well as the others; they are better when
cleaned before freezing. Remember: usually, the faster
any food freezes, the better its quality and the longer its
storage life.
Freezing clams in the shell. (1) Place the clams in a
waterproof, heavy-gauge plastic bag. (2) Submerge the
bag in a pan of water, keeping its mouth above water (this
forces the air out of the bag). (3) Tightly seal the bag. (4)
Place the sealed bag of clams in a similar, larger bag;
remove all air from this larger bag and seal it also. (5)
Store the package in your freezer.
Freezing cleaned clams. (1) Wrap several clams tightly
in "cling" wrap, forming a tight skin around them. (2) Pack
cling-wrapped clams in batches of about 1 pound each
(but no more). (3) "Master-bag" each 1-pound group in a
good strong plastic bag for freezing.
Cooking
Clams are among the most delectable of shellfish
when properly prepared.
Steaming clams. (1) Place 1 inch of salted water in a
large covered pan; bring to a boil. (2) Drop clams directly
into the pan or into a wire basket placed in the pan; it is
not necessary that the water completely cover them. (3)
Replace lid; bring water back to a boil. (4) Let steam for
5 to 10 minutes, until all shells gape open. (5) Remove
clams from pan. When cooking live clams, discard any
that did not open when steamed. Serve. (6) Remove meat
from the shell with a fork and dip in nectar or melted
butter. (7) To prepare nectar, pour broth through a finemesh strainer to remove grit; use as a dip or drink it
straight.
Frying clams. (1) Roll cleaned clams in flour. (2) Dip in
well-beaten egg mixture. (3) Roll in a flour-cornmeal mix
or cracker crumbs. (4) Fry at 400 F in hot oil until golden
brown, usually no more than 30 seconds on a side. Overcooking results in tough, rubbery texture. (5) Drain on
paper towels; serve hot.
Mincing clams. Chop into fine pieces with a knife or
put through a food grinder. Minced clams are good for
clam fritters, chowder, or combination dishes (casseroles).
V
Oregon's
Captivating
Clams
Further reading
Berg, lola I., Shellfish Cookbook, State of Washington
Department of Fisheries (Olympia, 1968).
Osterhaug, Kathryn L, and Rose G. Kerr, How to Cook
Clams, U.S. Department of Interior, Fish and Wildlife
Service. Bureau of Commercial Fisheries. Test Kitchen
Series No. 8 (Washington: U.S. Government Printing
Office, 1953).
Wilkerson, Burford, Let's Clam in Tillamook County, Tillamook County [Oregon] Chamber of Commerce and
Tillamook County Court.
Extension Service, Oregon State University, Corvallis, Henry A.
Wadsworth, director. This publication was produced and distributed in furtherance of the Acts of Congress of May 8 and
June 30, 1914. Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and
Oregon counties.
Cleaning for mincing
As with frying, any clam in this bulletin may be
minced; however, most cooks mince only clams that are
tough when steamed or fried whole—cockles, larger
butter clams, and gaper necks that have not been tenderized.
Cookies and butter clams. After removing the meat
from the shell, split the foot part way. then remove the
dark material. The remainder is ready for mincing.
Gapers—necks. Prepare as above for frying gaper
necks (steps 1 through 4).
Extension's Marine Advisory Program is supported in part by the
Sea Grant Program, National Oceanic and Atmospheric Administration, U.S. Department of Commerce.
Oregon State University Extension Service offers educational
programs, activities, and materials without regard to race, color,
national origin, or sex as required by Title VI of the Civil Rights
Act of 1964 and Title IX of the Education Amendments of 1972.
Oregon State University Extension Service is an Equal Opportunity Employer.
8
Oregon State University Extension Service
Sea Grant Marine Advisory Program
and
Oregon Department of Fish and Wildlife
S.G. 28 / Revised April 1982
10
Small gapers like this one are easily confused with
softshells. Gapers are found in a number of sizes.
LITTLENECK
Shell has prominent, evenly spaced
ridges outside; these ridges fan out from
the hinge to the edge, creating a definite
scalloped appearance.
When disturbed, the cockle retracts all
body parts and closes the shells tightly.
GAPER
^
/
Large size (up to 7 inches long). Large gape
(opening between the shells) where the neck protrudes. The large neck, covered by dark, wrinkled
skin, has two leatherlike flaps on the tip. Shell
usually has an eroded dark covering.
Do not be surprised if, when cleaning a gaper,
one or two small, round crabs suddenly appear
from inside the shell. These harmless crabs take
shelter inside the shell and are found in almost
every gaper. (Similar crabs are also found occasionally in the softshell and the razor clam.)
COCKLE
l
Regulations
Common Names
Gaper
Scientific
Name
Tresus
capax
Daily
Bag Limit
(D cn
^ "a
(/)
Cockle
Clinocardium
nuttallii
Habitat
In bays; sand or sand-mud
from 10 to 24 inches
below surface.
■si*
C/3
O
c *- ■-'
0) CO »0
S-9"S
Q. CO ■ —
0,= CO
> i 2
Venerupis
staminea
c
o en o
en
Q
z
=)
o
fj
D
Relative Abundance
Mobility
Average
Size
Circular hole up to 1%
inches in diameter. By
sticking your finger into
hole, you can feel neck
retract downward. Shovel.
Common but heavily dug in
lower reaches of Tillamook,
Netarts, Yaquina, and Coos Bays.
In bays; sand or sandmud. May be found on
surface or down to 3 or 4
inches below.
Hole is difficult to detect.
Sometimes a very small
double hole. You can often
feel the clams with your
feet on tidal flats. Rake.
Common in Tillamook, Netarts,
Yaquina, and Coos Bays.
In bays or gravelly ocean
outcrops; sand-mud or
sand-gravel from 1 to 6
inches below surface.
Deflated figure-8-shaped
hole, 1/4 to Vz inch long.
Found in limited sand or gravel
areas of larger bays and rocky
ocean outcrops. Heavily dug in
Tillamook Bay.
Littlenecks
can only
retract
short neck.
In bays; gravel-mud or
sand-mud from 6 to 12
inches below surface.
Cigar-shaped or deflated
figure-8-shaped hole, 1/2 to
% inch long. Shovel or
rake.
Found in gravel and mud-sand
areas of several bays. Moderate
to heavy digging in Coos,
Netarts, and Tillamook Bays.
Butters
can only
retract
neck.
2 to 3
inches
In bays, further up than
other clams. Mud or sandy
mud, from 6 to 14 inches
below surface.
Oblong hole up to 1 inch in
diameter. By sticking your
finger into hole, you can
feel neck retract downward.
Shove/.
Common in most Oregon bays;
abundant in upper reaches of
larger bays. Digging very light or
nonexistent, except in Umpqua,
Siuslaw, and Yaquina Bays.
Softshells
can only
retract
neck.
2 to 4
inches
Open ocean beaches,
from 6 to 18 inches below
surface; near the mouths
of several bays.
Prominent pits or dimples
in the sand. Shovel.
Common on beaches north of
Tillamook Head, with heavy
digging pressure. Found in
scattered locations south of
Tillamook Head, with moderate
digging pressure.
Razors can
dig up to
1 to 2 feet
vertically
per minute
in soft sand.
3 to 5
inches
oc
I
tr
<
Gapers
can only
retract
neck.
4 to 5
inches
Cockles
can reposition up to
4 inches
below
surface.
21/2to31/2
inches
Cooking
Common Names
Digger foot:
fry or mince
(chowder)
Neck: fry or
mince
Gaper
Fry or
mince
(chowder)
Cockle
Horse, Horseneck, Blue, Empire
cp
— -Q .
Cockerel, Basket Cockle
LU
>■
O^-B
0) o c
s: o o
Steamer, Butter
How to Locate
and Harvest
« CO
il — -c
E
Cockerel, Basket Cockle
Littleneck
Season
D)
"a c
c «
co |
JZ at:
Horse, Horseneck, Blue, Empire
Shell has radiating ribs like
the cockle's (but the littleneck's ribs are much less
prominent), and concentric
lines running at right angles
give the shell a crosshatched
appearance.
LU
CL
o
1 to 2
Steam
inches
Littleneck
Steamer, Butter
2^8
Butter
Saxidomus
giganteus
8c^
<
11?
^°
Washington, Beefsteak, Quahog
o
LU
Fry,
mince,
or
steam
Butter
Fry
or
steam
Softshell
Washington, Beefsteak, Quahog
Cn
Softshell
Mya
arenaria
" t: a;
o Q. 3
Eastern, Mud, Eastern Softshell
AT. 5r-
Razor
2^w
LL CO
Siliqua
patula
O
First twentyfour (24)
clams dug,
regardless
of size or
condition.
From Tillamook Head
south, open
year-round.
From Tillamook Head
north, open
Sept. 1 to
July 14.
Very thick, oval shell has fine, poorly
defined circular lines on the outside; relatively short, black-tipped neck.
Eastern, Mud, Eastern Softshell
Fry
Razor
Oregon's Captivating Clams
RAZOR
BUTTER
Thin, oval shell has a smooth, lacquerlike, light
brown coating that distinguishes it from any of the
bay clams.
Oregon State University Extension Service
Sea Grant Marine Advisory Program
SOFTSHELL
The elongate, thin, brittle shell may be
partially covered by a gray-brown skin.
The neck looks like the gaper's but lacks
the gaper's two leatherlike flaps on the
tip.
Softshells also occur in many small
bays where there are no other clams.
^ ^1
and
OREGON
Oregon Department of Fish and Wildlife
S.G. 28 / Revised ApriM 982
Fish&Wiidlife
On the other side: Digging, Tides, Regulations, Transportation, Cleaning,
Shucking, Storage, Steaming, Frying, Mincing, and Further Reading
"h
9
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1
(3) Cut away the gills
(4) Slit the digger foot lengthwise.
(5) Turn the clam over to cut the gut on the back (the
hinge side). You are now ready to scrape out all darkcolored material and wash the clam.
(6) The cleaned clam is now ready for frying.
Softshells (similar to cleaning razors). (1) Cut the tip
off the neck. (2) Split the neck lengthwise; wash out any
sand and grit. (3) Pull the sheath (fine outer skin) from the
neck. (4) Although not necessary, you may want to remove the dark-colored material from the gut of large softshells. (5) You may also want to tenderize necks by gentle
pounding. The clam is ready for frying.
Gapers—digger feet. The digger foot is tender and is
good fried. (1) Separate the neck from the digger foot
with your fingers. (2) Cut the digger foot lengthwise;
remove the dark material. The digger foot is ready for
frying.
Gapers—necks. The tough and rubbery neck can be
fried if tenderized first; otherwise, mince and use in
chowder. (1) Pull the neck away from the digger foot. (2)
Cut Vi inch off the end of the neck. (3) Remove the dark
outer skin. To make this step easier, soak the necks 4
hours in fresh tap water or freeze them, then thaw and
peel. A faster method is to boil about 1 minute, until the
skin peels freely. (4) Split the neck lengthwise; wash away
all sand and grit. To tenderize: pound repeatedly with a
mallet or place between a pair of 2x8-inch boards (1 foot
long) and give a sharp hammer blow on top board. The
gaper neck is now ready for frying.
Cleaning for mincing
As with frying, any clam in this bulletin may be
minced; however, most cooks mince only clams that are
tough when steamed or fried whole—cockles, larger
butter clams, and gaper necks that have not been tenderized.
Cookies and butter clams. After removing the meat
from the shell, split the foot part way. then remove the
dark material. The remainder is ready for mincing.
Gapers—necks. Prepare as above for frying gaper
necks (steps 1 through 4).
8
Storage
Refrigeration. Clams in the shell (with shells unbroken)
will live in the refrigerator up to 7 days, depending on the
species; it is best, however, to use them within 2 to 3 days.
Cleaned clams also keep under refrigeration. Cold
storage (for 1 to 2 days) speeds the breakdown of tissues,
making them tenderer.
Freezing. Both cleaned clams and clams in the shell
can safely be frozen raw. Cockles, littlenecks, and small
butters and softshells keep frozen in the shell up to 6
months, but it is best to store them no more than 3
months. Gapers and razors frozen in the shell, in contrast,
do not keep as well as the others; they are better when
cleaned before freezing. Remember: usually, the faster
any food freezes, the better its quality and the longer its
storage life.
Freezing clams in the shell. (1) Place the clams in a
waterproof, heavy-gauge plastic bag. (2) Submerge the
bag in a pan of water, keeping its mouth above water (this
forces the air out of the bag). (3) Tightly seal the bag. (4)
Place the sealed bag of clams in a similar, larger bag;
remove all air from this larger bag and seal it also. (5)
Store the package in your freezer.
Freezing cleaned clams. (1) Wrap several clams tightly
in "cling" wrap, forming a tight skin around them. (2) Pack
cling-wrapped clams in batches of about 1 pound each
(but no more). (3) "Master-bag" each 1-pound group in a
good strong plastic bag for freezing.
Cooking
Clams are among the most delectable of shellfish
when properly prepared.
Steaming clams. (1) Place 1 inch of salted water in a
large covered pan; bring to a boil. (2) Drop clams directly
into the pan or into a wire basket placed in the pan; it is
not necessary that the water completely cover them. (3)
Replace lid; bring water back to a boil. (4) Let steam for
5 to 10 minutes, until all shells gape open. (5) Remove
clams from pan. When cooking live clams, discard any
that did not open when steamed. Serve. (6) Remove meat
from the shell with a fork and dip in nectar or melted
butter. (7) To prepare nectar, pour broth through a finemesh strainer to remove grit; use as a dip or drink it
straight.
Frying clams. (1) Roll cleaned clams in flour. (2) Dip in
well-beaten egg mixture. (3) Roll in a flour-cornmeal mix
or cracker crumbs. (4) Fry at 400 F in hot oil until golden
brown, usually no more than 30 seconds on a side. Overcooking results in tough, rubbery texture. (5) Drain on
paper towels; serve hot.
Mincing clams. Chop into fine pieces with a knife or
put through a food grinder. Minced clams are good for
clam fritters, chowder, or combination dishes (casseroles).
Oregon's
Captivating
Clams
Further reading
Berg, lola I., Shellfish Cookbook, State of Washington
Department of Fisheries (Olympia, 1968).
Osterhaug, Kathryn L, and Rose G. Kerr, How to Cook
Clams, U.S. Department of Interior, Fish and Wildlife
Service. Bureau of Commercial Fisheries. Test Kitchen
Series No. 8 (Washington: U.S. Government Printing
Office, 1953).
Wilkerson, Burford, Let's Clam in Tillamook County, Tillamook County [Oregon] Chamber of Commerce and
Tillamook County Court.
Extension Service, Oregon State University, Corvallis, Henry A.
Wadsworth, director. This publication was produced and distributed in furtherance of the Acts of Congress of May 8 and
June 30, 1914. Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and
Oregon counties.
Extension's Marine Advisory Program is supported in part by the
Sea Grant Program, National Oceanic and Atmospheric Administration, U.S. Department of Commerce.
Oregon State University Extension Service offers educational
programs, activities, and materials without regard to race, color,
national origin, or sex as required by Title VI of the Civil Rights
Act of 1964 and Title IX of the Education Amendments of 1972.
Oregon State University Extension Service is an Equal Opportunity Employer.
10
Oregon State University Extension Service
Sea Grant Marine Advisory Program
and
Oregon Department of Fish and Wildlife
S.G. 28 / Revised April 1982
V