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."