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? To make the broth: in the large saucepan add the bone broth, mushroom powders, crumbled dry mushrooms, chili paste, soy sauce, and ginger and simmer over medium heat for 10-15 minutes, stirring well to dissolve mushroom powders. Cockles are common. Really, theyre nearly the same, with the main difference being the direction the ridges on the shell run (from side to side on clams, from hinge to edge on cockles). A daily limit of 20 pounds of shrimp, as well as the shell, is imposed on them. Rhode Island happens to have a treasure trove of shellfish bounty found in its coastal waters, bays, and inlets. , a tasty, mild clam often used in chowders or served as fritters. And dont give up: Razors have been found as far as 4 feet below the surface. Purple varnish clams, an Asian species, are not native to North America. When autocomplete results are available use up and down arrows to review and enter . Always know and adhere to limits to ensure clams are there for the next generation. Butter clams can be found as deep as 50 feet below the tideline. I blanched them and cleaned 'em as soon as I got home and then fried them just like I would razors. Among the quahogs are several other types of edible shellfish: blue mussels, steamers, oysters, bay scallops, surf clams, and whelks. Lets make a creamy style clam chowder, which really sounds good in the winter. The shiny brown shell is pale purple inside, and the meat is sweet, earthy, and exceptionally tender. Step-by-step preparation of Delicious Baked Parmesan Tilapia. Learn more about travel impacts in Oregon. Once the clam is loosened, lift it out of the sand and place it in your bucket. Also be prepared for the occasional tiny (and delicious) pea crab. Clam diggers in Oregon are required to have a valid shellfish license ($8 for residents and $20 for non-residents). The Washington family claims George Washington liked them scattered over oyster soup as a garnish. When you see that telltale hole in the sand most frequently at minus-low tides dig down gently but quickly with your shovel or clam gun to get the goods. Fill a large pot half full with water and bring to a rolling boil. Purple varnish clams are well-established in a number of bays and estuaries in the state of Oregon. Serve with thin-slices of baguette for sopping up the delicious broth. They tasted great, but the cleaning part is a heck of a lot of work for not much return. When the ship arrived and the ballast tanks were discharged, the surviving larvae found footing in the hospitable waters of British Columbia and the Sound. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. Scientific Name:Nuttallia obscurata Size:1.5 - 3 in. Add the clams and onion. The purple varnish clam pushes out little neck and butter clams. Otherwise, when you get them home cover them with cold water and do the same. Drain all of the water off of the clams after two hours of refrigeration, and add new water, salt and cornmeal. It is native to the Northwest Pacific from Russia, Japan and China. This program is free and registration is not required. Clam Harvest Ethics: 1. Join in the fun. Purple varnish clams are a good choice if you want smaller and lighter clams that are rich in flavor and tasty. I wouldn't consider digging them again unless it was incidental. by Harley Gutirrez | Nov 19, 2022 | Clams. You don't need a very low tide (even a + 0.4 works). Clam diggers in Oregon are required to have a valid shellfish permit. Small ones steamed are about as good as other clams - larger ones not so much. I was unprepared for the deep purple insides. Our award winning recipe for Oregon's Stuffed Clams using purple varnish sets purple varnish above the rest. Softshell clams are often best in chowders or as fritters. Each recipe is an adventure in fine dinning ranging from an intimate dinner to a good old fashion clambake. Features: The purple varnish clam is named for the purple hue found inside the clam and the shiny varnish over the brown color outside the shell. They have a show similar to softshell clams. A wide variety of other bivalve species are found in Oregon estuaries, but not commonly harvested due either to their scarcity or . These clams are relatively easy to spot and dig up, making them a popular choice for those looking to harvest their own seafood. Adding cornmeal or black pepper to the water, in addition to encouraging clams to spit out more sand, is also said to have a positive effect on clams. It is also know as the Dark Mahogany-clam and the Purple Mahogany-Clam for the same reason. The purple varnish clam is a species of small, edible saltwater clam in the family Mactridae. Emily entered our dish, "Stuffed Clams' and won the Grand Prize. This easy, high-protein, Tropical Chia Pudding Breakfast Bowl is creamy. Seemed like a high percentage had those tiny little crabs living inside the shell with the clam too. Recipe: Purple Varnish Clam, Wild Nettle, and Mushroom Bone Broth Ramen PREP TIME: 30 minutes COOK TIME: 20 minutes YIELD: 2 bowls TOTAL THC/CBD: Depends on the potency of the products used STATUS: a bowl of noods FROM THE PANTRY: Cannabis-infused soy sauce, cannabis infused sesame oil The varnish clam is named for the glossy, brownish-black periostracum (outer shell layer) that covers its shell. Put crushed crackers into the bowl. Naomi Tomky is an award-winning food and travel writer based in Seattle, Washington. I use a big Tupperware-style container. Clam Recipes Find recipes for New England clam chowder and Manhattan clam chowder, tips and recipes for steamed and fried clams, and every clam pasta sauce under the sun. Or simply mail a check or money order to Digging Clams in Oregon P.O. It has flat, oval shells, slightly elongated on the rear end, a prominent ligament, and can be most easily recognized by its shiny dark brown periostracum that makes the clam look like its been painted with spar varnish. They have a glossy sheen and are deep purple in color. Whether youre buying or foraging for your clams, you want to look for shells without cracks or chips, make sure that the clams are free of "off" smells, and check that each specimen still has a little bit of spring in itif you touch the clam, it should either open or close. Top each ramen with equal amounts of chopped green onions as well as a drizzle of chili and sesame oil. But commercial cockles tend to be rare in the US: Though they grow up and down the West Coast, in New England, and on the Gulf of Mexico, youre more likely to see a canned, imported version from Spain or farmed New Zealand cockles in a grocery store than fresh ones from our shores. Rinse softshell clams, then submerge them in boiling water for 20 to 30 seconds until the shell pops open. The Oxford Companion to Food points out that, while the name should refer only to bivalves that can close their shells completely, this definition actually eliminates a few accepted clam types (razors, for example) and includes oysters and mussels. Some consider topneck clams to be a size between littleneck and cherrystone, but the coveted cherrystone is more popular. And before you head out, call the shellfish safety hotline at 800-448-2474 to be sure clamming is open in your area, along with the clams youre targeting. They only take a few minutes to cook through and will be done when their shells open. The crabbing from 12th Ave. Bridge over the Necanicum River Estuary was good the last time I visited the area. In the batch of 72, we had only three that were duds. Web purple varnish clam prep for cooking 5,654 views dec 25, 2017 how to prepare purple varnish clams prior to cooking is explained by the mad clammer (aka. Move a deep sided skillet onto already heated burner and add about 1 inch of water and a glug of the Sherry wine then bring to a boil. Visions of monstrous, deformed aberrations don't generally sound like something you want to find on your plate, much less put in your mouth or serve to guests. Drop the clams into the boiling water. Of course, in certain quarters of the Northeast (and some minds), its soft-shell clams that cant be beat, whether served steamed with drawn butter on the side or fried, plump belly and all. Remove from heat, drain, and set aside. Saut shitakes about 2-3 minutes on each side. When cooked, it is a delicious addition to curry, pasta, or chowder. Mud and ghost shrimp: No limit. In the spring and summer months, purple varnish clams can be found in the tidal flats along the Pacific coast. As Daniel has pointed out: "A shut-tight clam is, if anything, the most vigorous and lively one in the pot.. 5.8K views 4 years ago How to prepare Purple Varnish Clams prior to cooking is explained by the Mad Clammer (aka Randy Davis). Find more tips on razor clamming, (Note razor clamming in Oregon is closed from July 15 to September 30 each year. Walk along the tidal flats until you see the telltale purple shells of the clams. Clam bags are the best choice if you need to take a bucket with you, and they are much easier to use than buckets because one is always required for each member of your family. Smaller ones are eaten raw, shucked and on the half-shell, whereas bigger ones are the basis of famed clam chowder . Sand crabs, mole crabs, kelp worms and sand worms: No limit. Place the flour in a separate deep bowl; set aside. This clam is an important food source for many animals, including the American eel, Atlantic silverside, and blue crab. These little ladies are stunners. We have a lot of ideas for you. While they may look intimidating, theyre actually quite easy to cook. Click HERE to purchase the 128 page E edition of Oregon's Clams with award winning recipes for $9.95 using PayPal the most widely accepted way to pay for purchases on the Internet. Steamed Clams Step 1 In a large Dutch oven. Come join the discussion about safety, gear, tackle, tips, tricks, reviews, reports, accessories, classifieds, and more! The Purple Varnish Clam, otherwise known as the Dark Mahogany Clam or Savory Clam, is a species of clam invasive to the West Coast of the United States. Copyright 2023 Oregon Department of Fish & Wildlife. Pull the gills and sipnon tube away from the clam's body and discard. Shijimi, a brackishwater Japanese clam thought to be a hangover cure and often used in miso soup, is classified as an invasive species in the US and is rarely found other than in packaged miso soups or frozen. The European green crab eats the food that usually nourishes juvenile Dungeness, zebra mussels and sea squirts colonize whole bays. Simply soak them in a bucket of cold water for about 24 hours. 83 Minna St, San Francisco, CA, United States, California, Designed by Elegant Themes | Powered by WordPress, Do Mussels Poop? Clam harvesting is accomplished more effectively and efficiently by using a clam harvester. Wash your clams in fresh water for about 20 minutes before cooking them. Habitat: These clams can be found in cobble to muddy substrate. That, unfortunately, is about as close as we can get to defining what a clam is or isn't. The varnish clam, a keystone species of the ecosystem, is an important component. This will help keep your clam dishes grit-free. Saltwater is often considered to be the more effective method as it mimics the clams' natural habitat for cleaning. The harvest regulations are necessary to protect the population of purple varnish clams in Oregons bays and estuaries. This cookbook contains 50 recipes from renowned chefs for such edible invasives as Asian carp, Bullfrog, Crayfish, Dandelion greens, Garlic mustard, Himalayan blackberry, House sparrow, Japanese knotweed, Kudzu, Nutria, Purple varnish clams, Sheep sorrel, Starling, Wild boar, and Wild turkey. Clams with Varnish Shells have a thin, flat, or 312 inch shell and grow in size. that walks you through the process. The harvesting of varnish clams is governed by regulations to protect the species population. The first photograph is of the dinner I cooked from my wife, Diane, Including fresh shucked oysters. Growing up in an Italian immigrant family and living in New England generally meant that we would be spending a lot of time in the mud. Add the clams and cook until they just open (usually at the most a minute or two) once the water reaches a simmer. They can be found in nearly every estuary in Oregon year-round, but some popular digging spots include Coos Bay, Necanicum Bay and Siletz Bay. Named after Little Neck Bay on Long Island, these guys are usually about one and half inches wide, and usually show up steamed open and served with a light sauce or in clams casino. After soaking them in salt water overnight, I rinsed them and refrigerated They are a small clam but are found in huge groups making it easy to dig up a whole bunch at one time*. Do you want to enter your opinion about a specific issue into the public record? The Purple Varnish Clam is an invasive species on the west coast and the best way to get rid of them is to eat them one by one. Pour olive oil into a large pot over medium-high heat. What is purple varnish clams used for? To steam purple varnish clams, simply add them to a pot of boiling water. Purple Varnish Clams are a tasty dish with a strong flavor and tender flesh. Peaceful mountain lakes. Their shells are usually purple in color on the interior. It is important to note that in some areas, a parasitic Pea Crab can be found. It all comes together in one pot and under an hour! The outer shell is covered with a thick, brownish, peeling layer (periostracum). Physiologically they may have an advantage because of their two feeding siphons and the ability to both filter feed and deposit feed (here's a fascinating deeper look at this clam). Transfer clams to a large, clean bowl or plastic container and cover with ice-cold water. This is true even of the types of clams that arent commonly eaten, whether because they are endangered, like the giant clam; not worth the work, as with the horse clams high ratio of tough skin to edible meat; or only circumstantially inedible, because of seasonal or geographic diseases, like butter clams, which hold toxins for many years. those make great chowder. It is not illegal to take 36 clams per day from a single eastern softshell or purple varnish clams. To soak the clams in saltwater, mix 1/3-cup salt (100 grams) with 1 gallon (3.8 liters) of water. How to Clean and Cook Razor Clams Savoury clams also called varnish clams, were unintentionally introduced to the Strait of Georgia, BC, in the late 1980's or early 1990's. Savoury clam dishes are visually striking as well as succulent. Drop batter by tablespoonfuls into oil. They are a type of edible clam that can be found in the intertidal zone of the Pacific coast. To prevent cut fingertips, use garden gloves to protect your hands from sharp shells. lined with clams that you can: steamed, sauted, in pasta, grilled, raw, pan- or deep-fried, or in chowder. Red Rock Crab: 24 of . In the recipe, hopefully the best of both worlds is exactly what we are doing here. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. While countneck are the smallest legally harvestable kind of quahog, littlenecks are the smallest commonly seen on menus and in stores. Varnish clams are oval-shaped and flattened, with a shiny brown coating on the outer surface of the shell; the interior of the shell is purple. Do you need this information in an alternative format or language? The daily catch limit was increased from 36 to 72 hours per day. Littlenecks: The smallest of the hard-shell clams ( Mercenaria mercenaria ), measuring just over one inch across (measured at the hinge). Remove pot from heat and remove lid. Required fields are marked *. They can also be steamed open in white wine. Manila Region: West Coast. If you take your clamming a little more seriously, youve probably packed your shovel and a dedicated clamming bucket. If you taste butter clams, you will notice a little more of a crunch. When you see that telltale hole in the sand most frequently at minus-low tides dig down gently but quickly with your shovel or clam gun to get the goods. Steamers are also known as soft-shells, and as that name implies, these clams have a brittle exterior, leaving shell crumbs behind in the mud of the Northeast, where they grow. Cook for 25 minutes. Gaper, butter, cockle, littleneck, softshell and purple varnish clams are popularly harvested due to their abundance, size and taste. On the East Coast, the quahog is queen, shucked and swimming in its own brine on ice at raw bars, stewed in chowders, baked in the shell, steamed in a wine-rich broth, or made into a sauce that gets tossed with linguine. Most of the time, though, clams in the US are edible, as the Europeans landing on New World shores learned quickly from indigenous peoples, who had long been eating a version of what is now known as clam chowder. The funny-named (gooey-duck) giant clam with an even funnier appearance serves as a symbol of the Pacific Northwest, though it grows all the way up into Canada and Alaska and is considered a delicacy in Asia. 10. Now with AWARD WINNING RECIPES the 128 page color edition of Oregon's Clams is the complete color guide to digging clams on the Oregon Coast. Tip For more flavor, look for steamers with darker shells. The clam is found in intertidal zones, and is harvested for food. Once you find the clam, rinse it off, put it in your bucket and fill in your hole. Common nomenclature around this clam varies up and down the coast, including the simple "hard" or "hardshell," and the preparation depends on the size. 1 tomato, sliced thin 1 c. white wine Pour olive oil into a large pot over medium-high heat. You will want to keep track of the local tide schedule and go out when its low tide, of course. The varnish clam (Chamixius fimbriatus) is a small, burrowing clam that is found in eelgrass beds in the northeastern United States. Click HERE to return to Oregon's Razor Clam Page or HERE to return to Oregon's Clams. It captures the essence of all that is Oregon. Purple varnish clams can be found in a variety of Oregon bays and estuaries, including Sand Lake, Siletz Bay, Alsea Bay, Siuslaw River estuary, and Coos Bay. The Narragansett tribe of Native Americans waded and dove for these clams, which dominate the clam-scape of the East Coast. Make another bowl of the saltwater mixture and soak the clams again. These delectable clams have a salty and sweet flavor profile. We know from the piles of ancient shell remains lining coasts around the world that clams have been eaten for centuries, if not millenia. Set clams on a cutting board. But enough about the clams that you cant eat: The coasts of the US are (literally!) 2. Just wondering if anyone digs these and how you like to prepare them. In large estuarine systems such as Coos Bay, Tillamook Bay, and Yaquina Bay, it is most common to find them. No problem. Purple varnish clams are found in very high densities. Fast forward 30 years and I now do all my clamming on the west coast, in the Pacific Northwest to be exact. With their help we started digging out Purple Varnish clams. Varnish clams are small, round, and have a soft, chewy texture. They also taste quite good. They have a show similar to softshell clams. Salem, OR 97302 Softshell clams are often best in chowders or as fritters. When the oil shimmers, add fennel, garlic, chorizo and tomato slices and heat briefly. Dropping the Purple Varnish clams into a pot of boiling water is the best method to separate the clam meat from the clam shells. Theyre easy and affordable to get. maybe they'll become the next go-to bait for surf perch, instead of buying/digging sandshrimp?? A butter knife can help to pull them away from the shell. The flavor of this tasty seafood is salty and sweet. Every day, a stream of news updates on the effects of invasive species. Remove from heat, marinate in the soy sauce, and set aside. Drop the clams into the boiling water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This post may contain affiliate links. The scientific designation for this type of clam is Nuttalia obscurata. You probably either eat whole clams dipped in butter or in clam chowder as bits n pieces that came from a can. May 2, 2015; I will keep 10 for bait and the rest chowder I ended up with only 3 cut fingers I am getting better! Add the cubed potatoes, a tsp of salt and bring to a simmer, reduce heat to lowest temperature and cover. Set aside. When plucked from their shells, clams might not win any beauty contests, but their briny bite and bouncy chew create a covetable combination that works in a wide variety of dishes in cuisines around the world. Add the rice flour by sifting it over the vegetables and stir in to mix and break up any clumps. The can be a tasty addition to your pasta, chowder, or curries. In the waters of the Sound and the Hood Canal the Varnish clams have been displacing Manila clams, also natives of Asia that arrived here mixed in with Pacific oyster seed in the 1940s which soon began invading the territory of native Littleneck clams. February 9, 2023. He writes about the outdoors, travel, business, the environment and many other areas from his home in Lake Oswego, where he lives with his wife, two children and black Lab. the dark mahogany clam, savory clam, or technically, nuttalia obscurata). Spaghetti with Clams There's always room for seafood pasta in my belly. Did the Portland (OR) newspaper publish a story about how the bananas were edible? Add white wine and bring to a boil. Razor clams are often slow to clear toxins from their tissues, especially at this time of year. Main Courses. Nice limit of clams! Gently mix. Jul 14, 2019 - After our clamming adventure the other day, I set out preparing the haul. Step 1 Preheat an oven to 425 degrees F (220 degrees C). Because of their size and lighter weight than Manilla clams, I like to serve them in fancy seafood soups containing whole live clams. Anchor & Hope SF was created with the goal of providing people with accurate and reliable information about seafood. Whether youre a clam newbie or somebody who always travels with a shovel and a bucket in the trunk, its easy to dig your own on the Oregon Coast. The limit for these clams may vary from place to place but it is usually pretty high. fish fillets, carrots, vegetable oil, french bread, lipton recipe secrets savory herb with garlic soup mix and 7 more Seafood Ragu KitchenAid large shrimp, grated Parmesan cheese, oregano, fresh parsley, chopped and 14 more Eat 'Em to Beat 'Em: Purple Varnish Clams. I created this blog because of my love for seafood and my desire to share that love with others. February 2, 2023. Instead of pouring the clams and water into a strainer, pull the clams out of the water. Then, using a small shovel or spade, dig around until you find a clam. Once you have your clams, you can either clean and cook them immediately, or store them live in a cool, damp place until you are ready to use them. Clamming Exploriences last approximately one to two hours. February 25, 2023. . Anchor & Hope SF was created with the goal of providing people with accurate and reliable information about seafood. (If you have a crab allergy, these are not the clams for you!) Lower heat if onion continues to brown. They call them varnish because the shell appears to have been varnished. Each clammer is allowed a limit of 72 Purple Varnish clams to take home. lions mane mushroom powder (optional), 2 Tbsp. There is no limit to the amount of mud and ghost shrimp. Fishing usually entails getting up before sunrise. Inside, a thick, shiny periostracum is found, which is the fibrous layer on the shells. They range from small to medium in size and are a delicious . Clam chowder is especially tasty when it's served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. Change), You are commenting using your Twitter account. Purple varnish clams, a new breed of clam, have made their way to our shores via bilge water from ocean-going ships. As of Nov. 3, 2022, razor clamming is closed coastwide due to elevated levels of domoic acid, a naturally occurring marine biotoxin. Return the potatoes to the stock pot and add the sauted garlic and onions. My name is Maria Jimnez and I am the owner and creator of Anchor and Hopes SF, a seafood blog dedicated to providing recipes, information, and anything else related to seafood. Purple varnish clams can be cooked a variety of ways, but steaming is the most popular method. But were here to talk more about consuming clams than their confusing nomenclature. Region: New England Coast.Best Use: Shucked and fried whole or steamed and served with steaming liquid and clarified butter. A maximum of 20 bay clams may be caught per person per day, but 12 may be gaper clams. Keep it in the refrigerator for up to 2 days. A Brief Ode to Fried Clams, the Best Fried Food in the World, Spaghetti allo Scoglio (Spaghetti With Mixed Seafood) Recipe, Why Raw Clams Are Making a Comeback in New England and Beyond, Pacific Razor Clams: How to Catch, Clean, and Cook Them, The Best New England Clam Chowder in Boston, 24 Clam, Oyster, and Mussel Recipes for Shellfish Lovers, How to Cook Sous Vide Lobster | The Food Lab, This Small West Coast Oyster Is Making a Big Comeback, All About Geoduck: The Life of a (Delicious) Oversized Mollusk, Eating America: A Coast-to-Coast Culinary Road Trip With Jane and Michael Stern, A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More, A Comprehensive Guide to Buying Better Shrimp, complete guide to catching, cleaning, and cooking the Pacific razor clam, Spaghetti alle Vongole in Bianco (With White Clam Sauce) Recipe. Varnish clams are also called "purple varnish clams", "mahogany clams", and "dark mahogany clams". No matter which clams youre after, you need a license. Every spoonful of this thick and creamy soup has clams, potatoes, and bacon! Web purple varnish clams have a good strong clam flavor and tender flesh, if not overcooked. But those in the know understand that table quality clams are generally considered best in early summer, just prior to the July/August spawning. Soak clams in fresh water for about 30 minutes if you want them to spit out sand. Mussels: Daily limit of 72. GAPER CLAM About: Gaper clams are found in several Oregon estuaries. The purge usually takes 12 to 24 hours. An option is to leave a few clams per bowl in their shells as a garnish for the soup. Purple varnish clams, also known as mahogany clams, are indigenous to North Americas Pacific Northwest. If the sand is still present, gently scrub the Clams body with a small brush. If you live in Oregon, you will need to pay $6.50 per license. Purple varnish clam, dark mahogany-clam Nuttallia obscurata. But, even as the food world rapidly globalizes, clams remain steadfastly regional. The flavor of these delectable clams is salty and sweet. Were they eating them? JavaScript is disabled. Visit the ODFW's agency site. The shells can be a little sharp, so there is a risk of a cut, so avoid using your hands when working with them. If an open-shelled clam is not shutting, tap it and discard it. If the clams are small, you can eat them whole after. Clams are one of my favorite foods. Taste of Home Test Kitchen. Habitat: These clams can be found in cobble to muddy substrate. Because April is Invasive Species Month, we encourage you to support our Littleneck and other native species, as well as eat more invasive-yet-tasty clams. . If you forage the clams yourself, you want to purge them by scrubbing them and then soaking them in clean, sand-free seawater for about half an hour. The scientific name mercenaria comes from the Latin word for "pay," the same root as the word mercenary, for their use as wampum (see above). A Varnish Clam is one of the most famous clams found along the Atlantic coast. Thoroughly was any of the remaining sand from the clams. After an hour we left with 15 clams and some new friends. The varnish clam is a distinctive clam. Add the clams to the water and place the container in a refrigerator. Recipe: Purple Varnish Clam, Wild Nettle, and Mushroom Bone Broth Ramen PREP TIME: 30 minutes COOK TIME: 20 minutes YIELD: 2 bowls TOTAL THC/CBD: Depends on the potency of the products used STATUS: a bowl of noods FROM THE PANTRY: Cannabis-infused soy sauce, cannabis infused sesame oil If you take your clamming a little more seriously, youve probably packed your shovel and a dedicated clamming bucket. In an electric skillet or deep-fat fryer, heat oil to 375. Enjoy the award winning recipes that we have shared with you in our book; and take the time to share you favorite mussel, clam or crab recipe by emailing us at crabbinginfo@yahoo.com. Take the clams out by hand. Aug 28, 2012 - Oregon estuaries are rich with many species of clams, although only a few of these species are commonly harvested.