Terrific piece. Different people. Different setting. But we’ve spent such a night in Cape Cod, grilling clams, drinking wine or beer, and sharing stories.
I, too, have had shellfish feasts, mostly steamed oysters but sometimes clams: steamed, casino, and other ways. And I have fashioned a great chowder out of the large quahogs we harvested from the sound side of Shackleford Banks in Carteret County, North Carolina. We have also made chowder from the tiny coquinas that were plentiful on the ocean side there. The sea is really a wonderful source for food. It pains me, however, to know that that source is finally yielding to overharvesting. We now rely on sustainable fisheries (e.g. Mark Mahefka and Abundant Seafood) here in Charleston for our finfish, and on oyster and clam farmers to supply our shellfish. We travel once or twice a season to Livingston's Bulls Bay Seafood to buy 50 pounds of shrimp to freeze away for the winter.
I have one correction to make to the piece... the last photo, "Clams grilled over charcoal", is actually a photo of scallops, not clams. It dredged of memories of wearing a wetsuit in the wintertime and harvesting scallops by the bridge at Emerald Isle, North Carolina, and in the Middle Marshes of North River between Beaufort and Harkers Island, North Carolina. Fond memories indeed. And great memories of delicious seafood.
Terrific piece. Different people. Different setting. But we’ve spent such a night in Cape Cod, grilling clams, drinking wine or beer, and sharing stories.
I, too, have had shellfish feasts, mostly steamed oysters but sometimes clams: steamed, casino, and other ways. And I have fashioned a great chowder out of the large quahogs we harvested from the sound side of Shackleford Banks in Carteret County, North Carolina. We have also made chowder from the tiny coquinas that were plentiful on the ocean side there. The sea is really a wonderful source for food. It pains me, however, to know that that source is finally yielding to overharvesting. We now rely on sustainable fisheries (e.g. Mark Mahefka and Abundant Seafood) here in Charleston for our finfish, and on oyster and clam farmers to supply our shellfish. We travel once or twice a season to Livingston's Bulls Bay Seafood to buy 50 pounds of shrimp to freeze away for the winter.
I have one correction to make to the piece... the last photo, "Clams grilled over charcoal", is actually a photo of scallops, not clams. It dredged of memories of wearing a wetsuit in the wintertime and harvesting scallops by the bridge at Emerald Isle, North Carolina, and in the Middle Marshes of North River between Beaufort and Harkers Island, North Carolina. Fond memories indeed. And great memories of delicious seafood.
Timely story as locally oyster season has recently started and are ubiquitous with community gatherings.