Clammin' non-yak report.. 5-29-10

Headed up to the promised land with a couple of buds to do a little clammin'.  Perfect day for getting yourself muddy.



Took us about three hours but we loaded up with limits of horsenecks, 7 Gouy's, 5 or so washingtons and a couple cockels..



The big boy's.



Beautiful day at Tomalas Bay and looking forward to a chowder/fritter kind of day.

ClamOn...

Woah, nice geoduck.  How much deeper were they?  Any tips on getting them?

Thanks,
Nate

Those sure look nasty..But they taste so gooooood!

Thats a whole lot of chowder.

WOW!!!!!!

Nice job!!

Thanks for sharing!!

Sincerely,

Jim

Nice haul there Jerry.

Jedmo

Nice haul    Never seen anyone got the GD's there only the Gaper/Horse Neck's.  You must be either very lucky or know where/how to look for them.  Thanks for the report and pictures Jerry.

WOw nice clams bud! I havnt seen clams like those big ones from there caught ever! Just in pics from the past! Didnt think any that size would exist in tomales now ah days! awesome haul!

WOW!! That looks awesome. That's a lot of digging though.

Jack kwonsoo kim

The first gouy we got was 5' or so deep.  20 minutes on that 1.  The next 6 came about 3' to 4 ' and were easy to get.

I am not an expert but the guy I go with is.  He's been doing this for 40 years and has it down to say the least.  Should have seen the group of people checking out our catch at the end of the morning.

Made a huge pot of smoked clam chowder and deep fried the gouys after pounding and breading them

Gouy's give abolone a run for the money in taste.

Dam good eats...

Wow, smoked clam chowder?!?!?  That sounds so Gooooooooooooooooooooood!  Never tried a gouy, but then again I never had abalone until last year either! 

I've been making clam chowder for many years now.  Just kicked it up another notch.

While everything is simmering away, before the heavy cream goes in, toss a few smoked ham hocks into the batch.  Let them cook down with the rest of the makings.  Remove prior to adding the heavy cream.

It gives the chowder a faint but reconizable smoky flavor.

To freeking die for....