When camping for my birthday on the Oregon coast, I found a nice area that had a very large bed of Purple varnish clams. What is a purple varnish clam you ask? It is a clam that was first found invading Oregon’s estuary’s in the 1990’s. The assumption is that it came over in the ballast water of large ships from Asia. While this clam is an invasive species it is also a very easy one to dig, and the current regulations allow for up to 72 per digger to be harvested. Some studies have shown that this clam able to produce densities exceeding 800 per square meter I don’t think that they are going to get over harvested. Since these clams are high in the inter-tidal zone and in soft sand my toddler was easily able to help me dig these up. And surprisingly once we cooked them up she wanted to eat all of them.
Kayla and I were able to get our limit in less than 30 minutes. The deepest clam we found was only maybe 12 inches down in the sand. The area we dug for them was a three foot by three foot section. It seemed easiest to dig a small hole until you got to the depth they were at then just use your hands to start digging the hole wider. The shells can be a little sharp so a pair of garden gloves help prevent any cut fingertips. After the clams are dug you have to let them soak in seawater for 24 hours so the clams expel out the sand they have inside them. We steamed some up before we realized that, and it was almost as much sand as clam inside them. All you need to do is fill a bucket up with bay water and put the clams inside so the water is over all of them. After the soak we steamed and dipped in garlic butter and they were delicious. Just like steamer clams but a little bit sweeter. They would probably make a great clam chowder. Which I will try at some point when I have time to make it.
One thing to note for anyone eating these is that many of them have pea crabs inside of them. If you are allergic to crabs these would be a bad clam to harvest to eat. A good book to read if you are interested in clamming in Oregon is this book of Clamming the Pacific Northwest or some recipes on how to cook them The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More the cookbook doesn’t have anything specific to the Purple varnish clam but any steamer type recipe will work for them.
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