Sea Clams or Quahaugs, in September

Full moon, low tide, kids, netted bags and warm clothes for afterward. The kids like to use goggles. 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.  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. I stuff the shells with the mixture, top with parmesan and enjoy, with a nice bottle of Chardonnay.

Happy Clamming!