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.