Hard Shell Clams

Two and a half hours from Brooklyn, depending on traffic, Mercenaria mercenaria can be collected from the estuaries. After obtaining the necessary permits and gauges, we waded into the shallow water. Using feet as shovels, we collected these specimens. We threw back the littlest one for next time.

After scrubbing off the black stuff and any sand, we steamed them in a pot with corona, lemon juice, and crushed garlic. After about 8 minutes, they opened. The largest one didn't fully open, perhaps too muscle-bound, so we didn't feel comfortable eating it.
These were much bigger than the clams usually served in restaurants, like small ravioli.
We plan to incorporate the shells, whole or crushed into the garden.
Next project: chowder!