...unless you call clamming with a pitchfork, fishing.
I've been itching to try some of these extreme minus low tides in the winter, and see how I'd do. Only the 2nd time ever clamming, the 1st was about 35 years ago off of Huntington beach, where I only got a few shorts. Much better results this time, limits in about an hour and a half, after developing a technique. All easily over the 4.5" minimum requirement, the 2 dinks, 5" each, the other 8 were just about 6" each, +/-.
Now, if anybody knows a good technique for cleaning and preparing them, I'm all ears, and would appreciate it.
One other clammer on the beach, an Aussie I believe, mentioned baking them (on the half shell) with all kinds of goodies inside, leaning towards a Mexican zest.
Here's the bathtub shot with a 12" ruler for gage:
