Summertime in New England revolves around trips to the beach, and nothing beats a good old fashion clam-bake… EXCEPT digging your own clams… and fresh grilling them 50 feet from the water. Recently, a great family friend reminded me of this classic surfside activity, and show me some of his secrets to what he promised would be the most delicious clams I’ve ever had. No seasoning required. None, whatsoever except for what nature bestowed upon these succulent little creatures. Yep, he was right.
Before heading out for your own clam digging adventure, be sure to check the local fishing regulations, and acquire the necessary permit or LOA (letter of authorization). Additionally, check the reports for a healthy bacteria count. Then, grab a bucket and you’re good to go! Here are some excellent tips for digging for the most flavorful regional catch.
Once you’ve got your daily catch (rinse them in a little fresh water first), just throw them straight on a hot grill. When the shells open wide enough for you to see the entire clam, and you can see the juice inside sizzling, they are done! Easy as that, and it only takes a few minutes. The salty ocean water and natural clam juice serve as a yummy broth. Open the shell, detach clam, the remove the beard and slurp the clam and broth all in one bite. New England beach cuisine at its finest!