Mighty Fisherman: One Horseneck Clam

I went clamming a few days ago and after an hour of shoveling, returned home with one horseneck clam. (The limit is 10.) Anyway, it worked out pretty well. I’ve learned that if you put horsenecks in a bucket of fresh water, they die right away, and within a few hours you can just peel the skin off the neck, leaving you with a nice piece of white meat similar to calamari. I chopped this up finely with a knife and added cocktail sauce, lime, worcestershire sauce, it was really good, like a shrimp cocktail. Then I cleaned out the body of the clam, and steamed it in a little water, parsley and garlic, and that was good too. The soft parts of the clam tasted like oysters.

About Lloyd Kahn

Lloyd Kahn started building his own home in the early '60s and went on to publish books showing homeowners how they could build their own homes with their own hands. He got his start in publishing by working as the shelter editor of the Whole Earth Catalog with Stewart Brand in the late '60s. He has since authored six highly-graphic books on homemade building, all of which are interrelated. The books, "The Shelter Library Of Building Books," include Shelter, Shelter II (1978), Home Work (2004), Builders of the Pacific Coast (2008), Tiny Homes (2012), and Tiny Homes on the Move (2014). Lloyd operates from Northern California studio built of recycled lumber, set in the midst of a vegetable garden, and hooked into the world via five Mac computers. You can check out videos (one with over 450,000 views) on Lloyd by doing a search on YouTube:

One Response to Mighty Fisherman: One Horseneck Clam

  1. Sounds great! I wonder if, since it is related to the geoduck clam, you can slice it and eat sashimi style, which is often done in Chinese cooking (or not-cooking, as the case may be).

    -Ava (strawhat.tumblr.com)

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