Coastal Foraging - Scallops, Clams, Cockles and Shellfish - Homemade Clam Chowder | The Fish Locker 

The cooking segment of this was filmed on St Pirans day. Jim looking dashing in his Cornish Tartan we give best wishes to any Cornish folk. Wherever you may be. 😊💙

I always love these videos, especially when I feel anxious or in a panic attack. Your knowledge helps me focus and I've always been fascinated by sea life as I live in a landlocked state. Thanks so much for teaching me everything you know, and for calming me down when I have my own "rough waves" to deal with. You are all an amazing family!! ☺️

Your a lucky man to have a talented chef for a father in law .Love the way he explains everything he’s doing and the results always make me hungry .All the best to both yourself and of course Jim 👍👍

It’s nice to see such an array of native biodiversity on your shores. In Rhode Island, our shellfish industry has done damage to the ecosystems to an irreversible degree. Hopefully your shores continue to flourish

“May your mussels always open and be free of grit.” He’s so adorable. Love that chowder!! Looks soooo delicious!

Jims creations always make my mouth water. That chowder looks amazing!

"If you don't like it you don't have to eat it" That's so sweet I'm going to cry, I wish I had heard this growing up, perhaps I wouldn't be so aprehensive with trying new foods.

I think Jim needs an entire cooking series.

Great video John & Jim, food looked great. If you need another income stream you could take school children and teach them about what lives in our seas, how to be safe on the beach and in the sea and also take adults for foraging on beach. 😉. Jim should have his own channel teaching people how to cook 😀

The foraging videos are my favorite. I like the fishing ones but I'll watch the foraging vids over and over again. Keep up the good work John!

I absolutely love your videos, I have severe PTSD and sometimes I feel so detached from reality, however watching your videos i feel grounded, safe, and so relaxed. And although I'm not sure where you're from I know you can also do this in Oregon and go clamming of sorts, but I find it so peaceful thinking about the future of my kids and how I want them to grow up like you did and now your lovely son, surrounded by peaceful nature a keen sense of curiosity and an amazing positive attitude!

I love the diversity of videos you post. I never get tired of your channel 👍

Enjoyed seeing the geologic features along the shoreline. Everyone needs a friend like Jim. 🇺🇸

Your shellfish foraging videos are my absolute favorite. Along with your spider crab dives. And always love to see James growing and learning❤️

Thank you all for including us. I love your Kilt. Jim was so fun!

These videos are so entertaining! so jealous how you can find so much good seafood. once again, jim has surprised me with how well he can cook! he such a great person, i’m sure james loves to have him as a grandfather xxx lots of love from australia 🇦🇺 ❤️❤️

The older gentleman cooking seems like an Awesome person. Such good vibes 👏👏

Love when you visit George and Gracie at their kitchen lol. Jim cooking up a great meal as always. Always good to see you trying new things as well, teaching James by example.

My favorite the video so far Not only did I learn how to make chowder, but I really enjoyed watching these people enjoy each other‘s company I wish I knew them

Love seeing Jim's Kitchen at the end of your videos. I think all fishing and hunting videos should show how to cook them or give you an idea of what to do with your hard work.

Oh man, I am hungry now. 😋 We absolutely love and appreciate how you treat the sea with so much respect. Take care and hug Mr. James for us.

Such a calm and comforting format, I love that you share you knowledge and love of the sea and shoreline.

Really enjoyed this! My mother was born in Edinburgh and spoke about picking mussels with her father when she was little I imagine it was a bit like this . Thank you!

Jim is correct about the anchovies in the sauce. It balances out the bitterness of the tomatoes and adds depth, much like stock in a stew. This gent knows what he's doing. I also liked your knowledge on the various cockles. Subscribed.

So relaxing and a nice break from all the bad news going on around us. I never tire of watching coastal foraging or Spargo's Kitchen, there is always something to learn and enjoy. Great upload and thanks for posting.

I absolutely love your father in law! I love videos with him cooking up your forage. His wonderful character and personality is very soothing to me. Even tha way he seems a bit nervous is calming... Also.., I appreciate tha kilt! Though born in America, I am of Scottish decent along with Irish and some German. But tha accent I hear from you, along with "smash videos" accent, seems so familiar and comforting to me, though I've only ever had it movies.., it is my goal to one day visit every piece of land north and west of Wales.

I love watching your family together-You all show a great deal of respect for each other, young and old alike, good natured humor seasoned with lots of love and honor.

Always a pleasure when we are in The Spargo's kitchen. This is the content my heart desires, also these gents are very knowledgeable.

I'm catching up with a lot of these, and Jim is new to me! "if you don't like it, it doesn't matter" so long as you try it; that's how I was raised and how my nephew is being raised and he LOVES seafood.

That was fantastic, many thanks. I really believe you and Jim should have your own tv programme, such freshly caught and prepared delicious food and who else could do mini cheddar chowder, totally inspired and different as well as the spoon on the floor, like we all do!

Yeah this video will make you appreciate the good times. I think about my papa , whom I lost recently. It brings tears but yet happiness at the same time. I love the videos and I’m glad I seen this one. Great family❤

As always Spargo's kitchen to the rescue what a team john & spargo hmmmmm lovely cook up

I've been fishing 37 years now and when you do these foraging videos I see something I've seen on my own local beach but I had no idea what it was, we do have a good amount of selfish but I had no idea how many species of clam and welks etc it's great to know what I can eat and usually what we like to eat the fish will enjoy aswell. One thing I do is when I do go down foraging for muscles limpets rags and rock lug at low tide I'll go back and cast over the same areas I was digging earlier cuz as the tide comes in the fish forage in those areas and its served me well in the past especially with big wrasse..

Yay hi there the Fish Locker, I'm so happy to have seen a video that was uploaded within a 24 hour time radius, happy to have found your channel, I'm a Maori, indigenous to New Zealand 🇳🇿 and we forage for our, herbs, berries and such and also along the beds and shores like you do, for cockles, pipi, and mussel, got my cup of coffee and biscuits ready to relax and watch your amazing content 😀

Jim totally rocks!! I sometimes don't understand what is said with the accent but I just dig him! His food always looks so amazing that he cooks.

Be safe, be well, be blessed. Much love for you and the family.

The mention of oyster crackers brings back many childhood memories. Those crackers where the only way my mother could get me to try all the weird looking soups, chowders, and stews she loved to cook. I now have the urge to go out and buy some. If I knew how I'd send that wonderful man a package or two of them as a thank you for the walk down memory lane. I was born and raised along the east cost of Florida, USA and now I'm sad I moved away long before there was a RU-vid channel teaching me there's more to the seaside then sunburns and "sea lice". Thank you for sharing your passion, experience, and costal adventures.

Really enjoyed this video. Thanks. Watching Jim at work has made me hungry - I'm sitting at here 8pm on Sunday wishing I could find some shellfish somewhere. You're right about not eating the ones that won't open. I had diarrhetic shellfish poisoning once. 3 days of passing nothing but water and not keeping anything down. Never again.

I’ve a teething 8 month old baby and these are 100% my favourite videos to unwind to! He likes watching too 😍

Another great video john, always a pleasure to watch. The cooking part was especially interesting, looked really tasty I could almost smell those clams, what a lovely looking meal, very well done to Jim for the pointers and tips 😎👍

Thanks again John & Jim for your wonderful foraging & cook up's😃

Another fantastic meal, thanks Jim. Cockles are something that I can harvest from my local Wash beaches. I know that you'll disagree with me but I never put any salt in my pasta water, it tastes (in my opinion) so much better without any. I was also taught Italian cooking from an Italian lady. A great natural history lesson from John, eagerly awaiting the next video.

I love these videos for the sea side exploring but the cooking segment was just adorable. "Saint Piran, or 'Perran' as he is also known, is famed for his discovery of the precious metal tin. Saint Piran is the patron saint of tin-miners and Saint Piran's Day was originally observed as a 'tinner's holiday' by the numerous tin-miners of Cornwall." - just saving everyone else a google search. Also I love this guy's kilt and sass! Boy did I want to eat after seeing that delicious feast! I too cannot eat shellfish so I especially appreciated the alternate recipe ideas! Thank you!

Love your shows. I enjoy hearing you talk as much as watching the kilts. I found it very interesting about the different shells and your knowledge of them. I used to live on coastal land in Florida, USA, and enjoyed walking along the beach searching for whatever managed to show up on the beach. Thank you for a few moments of fun and learning.

Clam chowder looked delicious. I think I've watched ever video when he's cooked. 😋🐚 Looking forward for your next video. 😊

That close look at the snakelocks amenone was fantastic! Id be tempted to take it home considering how portable it made itself lol

Another wonderful video. Jim is a master of incorporating leftovers in his dishes. Looked delicious, especially with Parmesan cheese. :)

Fantastic video of course, I adore the honest love you have for your beach and its inhabitants. Like most Americans I am completely enchanted with British accents, and found great pleasure in the contrast between yours and Jim's and Carol's.

I'm only two weeks old on your channel, and I am in total heaven. Your knowledge, enthusiasm and charm are so wonderful. You father in law is priceless. I felt like I was right there in the kitchen with you. You are a source of calm in these (continuing, sadly) difficult times. Thank you so very much.

Lovely little spot you taken us to there John, can really see how strong the latest storms were with what was on the shoreline. Superb haul and a mega meal from Jim to compliment it nicely ❤️appreciate your efforts as always 👍🏼👍🏼

Nice rescue Chef! I always enjoy watching you cook John’s lovely catches. I learn something new with each video.

i absolutely love these half foraging half cooking videos. y'alls vibe is so calm it helps me sleep, and ive learned so much about the ocean too! id love an all chowder day video

Usually watch in segments, but always fun and educational.

Thanks John, I love the foraging films, and thank Jim for sharing some great recipes, must try that chowder...

I can only imagine what a great smell his kitchen has when you guys cook. I just love these videos.

Hello nice to see you again. I like how you take the time to explain the various types of shellfish and different species of plants. It's very educational and inspiring. Thank you.

So proud of you for trying tha parm... lol.. you did great... i'm glad you took it as good as you could 😁

Hi John. Great video. In my youth our family often collected cockles in Budle Bay just North of Bamburgh (we also fished there for 'flatties'). My mother cooked them and I fondly remember them as an excellent tasty meal. I now live in Chichester and I can get cooked cockles nearby (Littlehampton). Unfortunately they are served cold and in vinegar and taste, and eat, like rubber. I hope the ones you had were tasty. Chris

Well, great coastal video, and after watching Jim’s mastery, I’m starving… great work guys

Oh My - That table was SO GOOD food. - My teeths were watering. - BRILLIANT work .

John, catching up on your videos and I sat down to eat dinner while watching this one. Have to say, I'm jealous because your dinner was better than mine. Even after eating, I was STILL hungry just from seeing the WONDERFUL food Jim made for you all. I ALWAYS enjoy seeing both you and Jim cook. Like Carol, I have food allergies, and I'm GLAD I'm able to eat all seafoods. However, onions ALL TYPES, can kill me. When I see Jim add the onions, I cringe. I just wish I was allergic to foods I DON'T like, as I love each food I'm allergic to. So happy to see James too. He's such a fine young gentleman. Glad the family is doing well. Wishing you all a GREAT summer and may all your fishing excursions turn out just as GREAT! Hello from the States!

Hi John, the fish locker. I forage occasionally for winkles, cockles, and Pacific rock oysters. I purge the oysters for twenty-four hours with an aerator on. I use a small one handful of oats into the water, which will quickly cloud the water. The cloudy water is an irritant to them, which quickly puts them into filter mode. Within an hour, they have turned the water back to crystal clear seawater. I still change the water and dispose a thick gunge from the bottom of the bucket, leaving no mud or sand. Fill your bucket again with fresh seawater for a few more hrs. They make a lovely chowder or breaded and fried with seasoned flour. Regards to all at the Fish locker, Rob T from Brixham

Looked like 'joy' for all concerned & very mouth watering to watch in the second half of the video. Thanks John for sharing & thanks go also to the 'Master Chef' too. Cheers, Don from South Aust.

That outfit... Jim is an absolute legend.

I don’t live anywhere near the ocean but I love visiting and looking for different kinds of shells and seeing which ones I can identify and these videos help me out a lot 🙌🏻😁

Thanks John, that was brilliant. Jim doea come up with some good recipes

Foraging clams is more fun than playing videogames all day. My uncle's house is near the beach. I always foraging clams there with him for dinner menu when i visiting my uncle's house.

Absolutely Brilliant..So jealous and hungry now.

Found myself watching this video upload once again after taking a break down to Portsmouth. Managed to collect quite a few scallops but never really liked the idea of creamy sauce and bacon added in the same dish. So I watched how you guys prepared and cooked the scallops and then searched other RU-vid channels to see variations of how scallops could be cooked. A simplistic way: pan fry with a bit of butter and olive oil until golden brown and crispy before adding to your plate accompanied by a tray of leaf salad. Pleased that you continue to emphasise the dangers of NOT eating any scallops which haven't opened once boiled because people like me here would probably continue to boil the scallops until they did eventually open or even prise them open by some means. Hopefully we'll see you collecting scallops, cockles and muscles again on the beach front soon and possibly varying the way you can cook and eat these?

A bit of calm simple sanity when things are spiraling. Thank you. Not much more cathartic than foraging for dinner.

Good to see Jim looking so spry - and his cooking looks delicious!!

Now that was funny at the end, Jim working his magic with brilliant food,, then sprinkling mini cheddars on it !!!! Then you, looking like a naughty school boy being made to have the parmesan !! Great entertainment . Thanks John 🏴󠁧󠁢󠁥󠁮󠁧󠁿👍

Looked very yumie 😊xx

You should see the size of the Scallops & Abalone that Trojs Fishing channel catches when he goes out, man they are huge in comparison, you'd be so jealous.

Thanks to both of you! Jim cuts a fine figure in the kilt!

Very nice! Always a pleasure when you take the catch to Jim's kitchen 🤠

I eat those tiger batons by themselves too, always been partial to baguettes hot or cold. Pity they're only 2 for £1 now instead of 3 but that's just part of the norm right now the way things are

Another good video cobber the food looked awesome (cant belive u dont like oysters and cheese on your spag ) .Happy catching from AUSTRALIA Nick

you are both so pleasant to watch. we need to see more videos of the talented chef as well!!!!

Jim is great he has an amazing wit. I think this was my favorite kitchen one yet. When my daughter was little (7) she found out she liked escargot. When I put the little teeny garlic buttery bread bowls on her plate. You know when you get a sourdough breadbowl of clam chowder like that, but teeny individual bowls with garlic butter sauce...I told her, "Try it. Rich people eat this. It is a delicacy and full of stuff that tastes delicious but is bad for you to eat like candy or bacon. I'll tell you what it is after you have had some." :) She loved it. If it is on a menu she orders it :P

Do you mind sharing where your knowledge comes from? Even if it’s just from experience with your father, I’d love to hear a story about it all. Direct me to a link if you already have a video! Awesome stuff, fish locker!

Like your videos, been following for a month now here in United States. Razor clams make great bait here in the states. Question, do you have sand dollars in the UK? When I was a kid use to collect them at the beach by the shorelines.

I love the kitchen prep!!! I felt like i was in the kitchen with you. Jim is a gem! Love this!

Hi John, I love your foraging videos, they are so educational and full of excitement. Plus when you have Jim cooking for freshly foraged food 😋 😋 😋 combination. Well done for sharing a fantastic video made a perfect end to my weekend.

Question: if you're allergic to shellfish or can't eat them, can you still eat the broth though? Because the clams broth/cooking juice is in the chowder? Furthermore, excellent video again, mouthwatering :D Thank you! Oh and I cook pasta the same way (except from the breaking them in half), no oil but a bit of butter back in the pan and stirr the pasta through ^^ Im not even Italian haha

nice to see jim's wife , my favorites clam chowder and clam pasta sauce.

When I'm over stimulated from a 6 hour car trip with 3 kids, you and a hot cup of tea make everything ok again. Also, when you said "it's a tooth" I thought "TO WHAT SIR"?!?!

Great video!! Love when you forage and the family gets together to share. Jim is an amazing chef. Sorry we missed out on Mrs. Fishlocker.

Thank you cooking Uncle Jim! Thanks for sharing your adventure Uncle John Fish Locker!

Safety and sustainability… educational and very entertaining… Great video…

what a lovely friend ... wish you could make videos with him

All I can say is WOW!!!

Thank you very much Jim James John and Carol I have learned a lot from todays program mainly do not put oil into boiling water hoping the pasta will not stick to the pan, my Dad was a chef in a big hotel he always told me to put oil into the water, and I am 76 now but from now on I will get a pot like Jims and make sure I have plenty of water in it, take care everyone.

Excellent content! I would love to live close to the shore to be able to collect such amazing healthy foods!

Jim seems to cook simple but fantastic sea food

Always excellent videos! Try purging overnight in FRESH water. They purge faster and more completely. Also reduces the saltiness... Cheers!

Jim is a gem!

Thanks for sharing. I wish you were able to share the food too. I am drooling.

Thanks for this John,much needed vid after a rubbish week

I learnt from you about the difference between Queenies and Kings, i especially love it when you and your family go salting, such a new experience for me 😊 thanks again for that.