Experience clamming, clean, catch and cook from Long Island waters 

Since this was my son’s friend’s first time clamming, we wanted them to experience the whole process.
First, we showed them how to rake the clams in different areas. We like to keep the saltwater in the bucket so the clams would purge themselves before we scrub them clean.
Since I am not fully experienced in shucking the clams, I freeze them for around an hour before shucking them. It makes the process easier. We use lemon and Tabasco. We also use a Korean cocktail sauce on a few of them.
After we enjoyed the raw clams, we started to grill them with scallions and olive oil. We also grilled them with Parmesan cheese.
The experience was priceless for our son friend’s.
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