on december 2nd of 2o12 todd osten and rob taylor owners and chief clam counters of WEST COAST CLAMS were led to the pickled fish in long beach, WA..... four stories over the pacific ocean to let the inhabitants of the fish to try- MARTHA WASHINGTONS (saxidomus giganteus), a sweet butter clam that is wild harvested in coos bay oregon by these two bad-ass purveyors of killer bivalves.... since i let fly out of my mouth that we on the east coast EAT our clams raw, i was the test tube baby for the group when the first clam got whacked... i slurped down the mineral rich briney bastard and to my astonishment this ocean-going long neck clam was good as hell... gulped down another bite...... damn was it good...! no one else at the table had the balls to chomp into the big gaping raw clam, but jake took a bite of a raw piece from the table- nice job.... these clams are found in low tidal areas, but these clams are found deep under the water and are dive harvested... the butter clam meat is light pink (like every clam should be) in color, with a ruby red rim that produces a buttery sweet flavor... i put verjus from mount baker vineyards and roasted garlic butter on the split open bivalve and placed them in the alder wood fired oven and roasted them for 4-5minutes at 700*..... damn these ginormous bivalves are fricken good.... i made three more then devoured all six of them... west coast clams also offers GAPER CLAMS (tresus capax)-, commonly known on the oregon coast as empire clams and has been regarded as the mack daddy of all clams.... COCKLES (clinocardium)- these tiny little bivalves are sweet, succulent, tender and juicy, a true coastal treat.... sometimes these boys will have wild harvested PACIFIC BLUE LIP MUSSELS (mytilus edulis)..... their motto is- FROM THE SEA FLOOR TO YOUR DOOR........! check out these guys, their clams are world class and full of oceanic flavors that leave you satisfied these products are harvested with the future of our food in mind.... westcoastclams@gmail.com
