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Spring Clamming

clams

~ Well it’s not quite spring yet around Port Townsend but there has been the occasional sun break and with the weather improving on our way into spring it’s motivated us out of the cabin and down to the local shoreline for some great clam digging excursions. Those small Manila and littleneck “steamer” clams are the prize and if one can dig enough of them you will have the makings of a very delicious dinner for your entire family. (the sport limit is 40 per digger and this is seldom a problem on our healthy local tidelands) Served simply, clams are the key ingredient to a great meal. In a shallow, covered pot briefly steam them in vegetable broth, garlic, fresh herbs and a splash of your favorite Port Townsend Brewery ale. Wait until just after the clams fully open and enjoy them with a loaf of artisan bread.  Fresh steamed clams are a treat to enjoy this time of year.

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