Last year Valentines day we spent harvesting smelt and razor clams on the coast. This year were spending time exploring new spots in search of steamer clams and Pacific oysters.
Tom E. had visited this spot in previous years and gave me the idea of giving it a try since we had some good low tides all this week with a decent amount of daylight. The weather was ideal, no wind, no rain, and temps in the mid 50’s.
We already soaked crab pots and got a limit of Dungeness crab, but I wanted to check out the Wolfe property Clam site which has been seeded or enhanced with manillas, butters, and cockles. Wdfw also planted the Pacific variety of oysters which are larger in size. I’m not much of an oyster fan, but doing a couple of oyster shooters prior to dinner was the perfect was to cap a Valentines week spent off since the boys are on mid winter break.
A little Vodka, freshly shucked Pacific oyster and a dash of your favorite hot sauce. My wife loves Tapatio, while I enjoy Sriracha or Tabasco. Will have to experiment with some mignonette dressings to compliment the oysters. I’m thinking of a traditional Korean spicy paste (kochujang) in sweet vinegar sauce would make the best highlight to the rich, briny flavor of these oysters.
Daily limits are 18 per license, oysters must be shucked on the beach and separate containers used for transport.
This what 150 or so clams look like. My wife picked some varnish clams, but we separated them out and won’t be consuming those as they are more prone to toxins due to their physiology. We’ve got a mixture of native little necks, manillas, and butter clams. Daily limit is 40 per licensee and diggers must have separate containers of clams larger than 1.5″ in size.
Now that we know the spot will have to try just at the base of the parking area for them. If we’re really ambitious on a negative tide swing maybe we can attempt geoduck!