On 5/20/2016 8:41 PM, Cheryl wrote:
> On 5/19/2016 10:17 AM, Gary wrote:
>
>> I was given way too many fresh clams this morning. These are the good
>> ones though. Fresh "caught" just yesterday morning from the eastern
>> shore of Virginia. Clean salty water over there. These are very alive
>> and clamped up in their shells and a pain to open but I will.
>>
>> I might steam a few open today too. That's the easy way.
>>
>> I tried to give half of them away this morning but no one was
>> interested. I just don't feel like processing this many out of the
>> blue (about 3 dozen). They are good ones though..not too small but
>> also not the large tough chowder clams.
>>
>> These are perfect for dredging in flour whole for making fried clams.
>> Not strips of clam like most restaurants sell.
>>
>> Anyway, I'm stuck with them so I'll process them all. I'll have some
>> fresh fried clams this afternoon. The rest I'll open and freeze in
>> pint containers. They might be fine to fry later on after thawed but
>> regardless they will be perfect for making clam chowder in the future.
>>
>> Fresh seafood is common here. I even joked the guy that gave them to
>> me this morning..."Most people would LOVE to get some fresh live
>> seafood for free and here we both are trying to give them away."
>>
> If I wasn't a few hours away I'd have taken some off of your hands! My
> mom loves fresh fried clams. Do they have stomachs, I guess they do, and
> the beards? So much cleaning with some fresh seafood. But for her I
> would do it. I hope you enjoyed!
>

Clams are not beard formers - that is mussels.

Clams burrow in sediment and filter feed.

Mussels attach to structure and filter feed.

HTH