Lucky me, I was the guest of Fundy Adventures in Gulliver’s Cove. Wanda and Calvin Van Tassel were our hosts, along with Terry Lee Wilkins aka “The Clammer”.
Fundy Adventures Clam Digging
Educated and eager with clam hacks and buckets ready we headed to the flats to dig for our dinner.
We soon learned to recognize the right size holes in the sand, how to prep for the dig and the final scoop and grab.
There is magic that happens when you spend a couple of hours at the beach with a great bunch of people and you bring home the clams! Or eat them on the beach!
Full moon, low tide, kids, netted bags and warm clothes for afterward. The kids like to use goggles. http://www.youtube.com/watch?v=RedOHpoy7KI The debate rages among us Nova Scotian’s, whats the difference between a Sea Clam and a Quahaug? My research tells me that these are Sea Clams. My Acadian friends say Quahaugs, I call them by both names.
We have a large catch, a full bucket and we let that sit overnight, while we call our friends and family and invite them to a stuffed sea clam tasting. This is my second time to prepare this dish and I give myself the 3 hour timeline. the time is in preparing the sea clams, I steam them without water, as they create their own water. http://www.youtube.com/watch?v=qhk_Z8YnR90 Then I remove them from the shells, and on advice from my Acadian friends, I remove the stomachs and rinse the sand away. I coarsely chop the clams, along with fresh parsley, new onions, and fresh garlic. I pan fry the garlic and onions, add those and the parsley to the sea clams, along with leftover broth and white wine. http://www.youtube.com/watch?v=zLoySJ_H-G4 I stuff the shells with the mixture, top with parmesan and enjoy, with a nice bottle of Chardonnay.