Go Clamming with Us for Pismo Clams

[@ryeginliving2664]

Hi Clamming Friends, On Sunday, 12/15 @ 10:00 am we will host a live stream where we’ll shuck and clean the clams we caught on Saturday. Then, we’ll deep fry the clams and make yummy tacos. If you want to join us, subscribe to our channel and switch the bell icon to “All” Notifications. That way you will be notified when we go live. Looking forward to seeing you!

[@David65702]

I must have missed the notification for the live feed. Catch you on the next one.

[@ryeginliving2664]

@ the recorded live stream is available 👍🏼

[@ryeginliving2664]

@@David65702 We'll catch you next time!

[@Fishawnguideservice]

Going to give it a try for the first time today hopefully at low tide these waves wont be to crazy

[@ryeginliving2664]

Good luck and have fun!

[@David65702]

Was the tide super low that day? You sure got some big ones!! Going to get into clamming after I retire in a couple of months I'm learning a lot from you and your wife thank you. I was thinking about steaming the clam meat or just sauteing some in butter and garlic would that work? Will check out your other videos.

[@ryeandgin]

Hi there! Glad you are interested in giving it a try! It’s a lot of fun and frankly quite addictive! Lol As for preparation of the clams, I don’t recommend steaming them in the shells. The shells are extremely thick and the clams don’t “pop open” like the smaller clams do. The shells are too heavy and they don’t open up when cooked. We remove the clams from the shells, then cook. (We have a few videos on how to shuck and clean them). The clams are huge and are very meaty. Over cooking them result in very tough clams. Trust me, I’ve wasted some by overcooking (much sadness). However you want to eat them, prepare your dish fully, remove from the heat then add in the clams. The residual heat in whatever dish you are preparing will lightly cook the clams and keep them tender. If frying them, bring the oil to a high temperature (around 375 degrees F), fry and remove from oil quickly. Pismo clams are delicious battered and flash fried. Hope these suggestions help! Have fun and we’d love to hear about your experiences! Ginger❤

[@ryeginliving2664]

Yes, the low tide was at-1.3. This helped us get into larger clams. Ginger followed up with your questions about cooking. Thanks for watching our videos!

[@David65702]

@@ryeandgin. Thanks Ginger, I was thinking of removing the clam meat and try to steam it or saute them quickly. I did pick up on you saying don't over cook. Thanks for the tips. I'll let you know how things turn out.

[@tubher5819]

Butter, green onion, and clam juice reduced until slightly thickened. Pour over cleaned and steamed clams in the shell. Finish with a squeeze of lemon. Simple but delicious way to eat them.

[@ryeginliving2664]

@@tubher5819 Sounds delicious! Do you clean the clam first and return to the shell to steam?

[@ThanhLe-gk2gn]

Hi Rye and Ginger, I emailed you :) - thank you for the great video and info - we would love to take our kids out there one day to have them experience it ❤

[@ryeginliving2664]

Thank you for watching our videos! I don't see your email. Please send again to [e-mail]

[@ThanhLe-gk2gn]

@ i resent the email - apparently i missed the number at the end 😆. Thank you!!

[@ryeginliving2664]

@ 😊👍🏼