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Originally published January 12, 2011 at 10:52 AM | Page modified January 13, 2011 at 11:54 AM

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Winter is quiet at Washington's coast, but hardy diggers don't relent in their pursuit of the luscious razor clam

Washingtonians love to dig delicious razor clams, and winter doesn't stop them. Crowds are smaller and the beaches are peaceful. Here's how to do it and where to go.

Seattle Times staff reporter

Eating those razors

Local chef offers clam recipes

Folks drive hours to dig for razor clams at Long Beach. For Michael Lalewicz, the razor clams are a short stroll beyond his front yard. He's also a chef.

Razor clams? Yeah, he's had a few.

Lalewicz lives in Ocean Park, near the peninsula's northern end, not far from some of the best clam-digging spots. His wife, Nancy, often digs clams and the couple cooks them up at home when they aren't working in their restaurant, The Depot, in Seaview — one of the best restaurants on the peninsula.

At our request, he shared these recipes.

PACIFIC FRIED RAZOR CLAMS

Locals like to coat their clams with crackers and fry them. Lalewicz prefers Ritz crackers for a more buttery and salty finish. Here is his take.

4 medium-to-large cleaned, fresh razor clams

Seasoned flour (1 cup all-purpose flour, 1 teaspoon sea salt, ¼ teaspoon cayenne pepper, 1 teaspoon sweet paprika)

Egg wash (2 beaten eggs, 1 tablespoon water)

2 cups crushed panko breadcrumbs or finely crushed Ritz crackers

4 tablespoons butter

1 lemon, cut into wedges

Dredge razor clams in seasoned flour, then in egg wash, then in panko or Ritz crumbs. In medium-size heated frying pan, melt butter. Add clams and fry for two to three minutes per side or until golden brown. Serve with lemon wedges.

ITALIAN RAZOR CLAMS

Lalewicz's favorite razor-clam recipe. A much more herbaceous and flavorful dish.

2 tablespoons butter

2 tablespoons light olive oil

4 medium-to-large cleaned, fresh razor clams

Seasoned flour (see above recipe)

1 tablespoon chopped garlic

1 tablespoon capers

Juice of ½ lemon

3 tablespoons dry white wine

salt and pepper

2 tablespoons fresh, chopped parsley

Place sauté pan on medium heat. Add olive oil and one tablespoon of butter. Dredge clams in seasoned flour. Cook 2 minutes. Turn and cook until golden brown, another 2 minutes. Add garlic, capers, lemon juice, wine, parsley and a dash of salt and pepper. Cook on high heat until liquid is reduced. Remove from heat. Melt one tablespoon of butter in pan and swirl until melted to finish golden brown. Serve immediately.

Note: Clean and gut razor clams, removing the intestines, preferably within an hour or two of digging. A few locals shop will do it for you.

Tips for winter clamming

If you drive to a clamming site on the less-populated northern end of the Long Beach Peninsula, remember that it gets dark by about 4:30 p.m. this time of year. If you wander away, you might find it challenging to find your car after dark. And there are often no streetlights or signs to guide you back to the road. It's best to go before dusk and leave when you can still see the road access.

Undaunted? Then consider these tips if you plan to drive on the beach and stay after dark:

• A GPS helps.

• Mark on your car odometer how far you drive on the beach. Use that as a guide to help you backtrack to the road.

• Leave when local clam diggers do. Just follow the caravan back to the road.

• Don't stray too far from your vehicle. Veteran clam diggers put a glow-in-the-dark item or blinking gadget on the car to help them locate it.

• Bring a headlamp, flashlight or lantern. Many prefer headlamps to free both hands for digging clams.

• Four-wheel drive is not necessary, but it helps. On the Long Beach Peninsula, the sand generally gets softer as you go north to the best clamming sites. If you don't have a four-wheel drive, wildlife officials suggest you park your car if you notice your tires biting deeper into the sand, and dig there or walk the rest of the way.

More information

Read tips on clam digging at wdfw.wa.gov/fishing/shellfish/razorclams/howto_dig.html.

Limit is 15 clams per person. Anyone 15 and older needs a fishing license. A razor-clam-only license costs $11 annually for adults, or $7.40 for three days; available online or from retail dealers. Don't go at the last minute to a license dealer near the beach — wait times may be long. Details on where and how to get a fishing license: fishhunt.dfw.wa.gov.

If You Go

Razor-clam digging

Clamming days

Fish and Wildlife officials typically open beaches for razor-clam digging a few days a month from October through May. Check before you go.

Dependent on marine-toxin tests (toxins have not been a problem recently), the next open digging days are Jan. 20-22 at Long Beach and Twin Harbors, and Jan. 21-22 at Kalaloch, from noon to midnight. Other beaches will open in February. See the Washington Department of Fish and Wildlife website for tide times and other details: wdfw.wa.gov/fishing/shellfish/razorclams/current.html.

Getting there

The Long Beach Peninsula is in Pacific County, about a 3 ½-hour drive from Seattle via Olympia and Raymond.

In winter, the peninsula's best clamming is on the ocean beach near the community of Oysterville and northward. Go north on Sandridge Road or Highway 103 and turn left onto Bay Avenue, which goes through the town of Ocean Park and onto the beach, then go north from there.

Beach driving is legal; speed limit is 25 mph. Do not drive or park on clam beds (the softer sand close to the water line).

Lodging

Lodging is up to 40 percent cheaper during the offseason. You can find a lot of rooms for less than $100 and a pretty nice room for $120-$140, though rents may spike and rooms become harder to find on clamming weekends.

One of the best deals is The Inn at Discovery Coast, 421 11th St. S.W., Long Beach. It's walking distance to the beach, though you will have to drive to find the best winter clamming. $85-$165, including a breakfast basket with yogurt, fruits, pastries and juices. 866-843-5782 or www.innatdiscoverycoast.com.

A well-known lodging spot is the historic Shelburne Inn, 4415 Pacific Way, Seaview. $139-$199. 800-466-1896 or theshelburneinn.com.

For more lodging options: funbeach.com/local-lodging

Restaurants

You'll find lots of seafood restaurants along the main drag, Highway 103. The restaurant that many locals and foodies consider the best is The Depot, 1208 38th Place, in Seaview. 360-642-7880 or www.depotrestaurantdining.com.

Another option is Nanci & Jimella's Klipsan Market Café, 21712 Pacific Way, Klipsan Beach, from the former owners of the popular Ark. 360-665-4847.

The Shelburne Inn, 4415 Pacific Way, Seaview, also has a pub and a restaurant. 800-466-1896 or theshelburneinn.com.

Dooger's Seafood and Grill, 900 Pacific Ave S., Long Beach, is a popular seafood restaurant chain based on the Oregon coast. A family restaurant, known for big portions and reasonable prices. 360-642-4224 or doogersseafood.com.

More information

Long Beach Peninsula Visitors Bureau: 800-451-2542 or funbeach.com

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LONG BEACH PENINSULA — This is one of the longest beaches in America. And on those spring mornings when the weekend tides are at their lowest, the lines of parked pickups and four-by-fours can stretch for miles, up to six rows deep.

They bring razor-clam diggers. So many come that some locals have quipped that a Chamber of Commerce theme is in order: maybe "Spring Break Forever." Or a Frankie-and-Annette "Beach Bash" theme.

But I envision stress where others see tourism dollars. I picture rowdy kids and unleashed dogs barking under the sun.

Which explains why I had donned a yellow raincoat and beanie on a November night under a full moon, my arms sinking into the cold, mushy sand, with the murmur of the tides and winds rather than the boom of car stereos.

Clam digging in winter has its advantages: smaller crowds and less competition if you're willing to trade in shorts and sandals for rubber boots and winter gear.

It's also for those who aren't morning people. Winter clam digs start in the late afternoon and stretch into nighttime — when requisite low tides occur — not at 7 a.m., as in spring.

One of five beaches

Long Beach is among five state-designated razor-clam digging beaches on the Washington coast, along with Twin Harbors, Copalis, Mocrocks and Kalaloch. But for overnight clam-digging excursions, Long Beach offers more activities and restaurant options than most of the other coastal areas.

This peninsula, on the southern coast, stretches 24 miles, from Beards Hollow near North Head Lighthouse to Leadbetter Point State Park. Thousands — maybe even tens of thousands — will dig for clams along the beach when tides get low in the spring.

During winter months when surf hits harder on the southern part of the peninsula, the best clamming is farther north, said Dan Ayres, coastal shellfish biologist for the state Department of Fish and Wildlife, who volunteered to be my guide for this outing.

Nutrients are more plentiful for razor clams on the peninsula's north end, he said. It's farther away from the flushing freshwater of the Columbia River, which encroaches on the clams' saltwater habitat.

So off to the north end we drove, Ayres and I, toward the mouth of Willapa Bay. Ayres is one of the bigwigs who decides when and where folks can dig clams in Washington. He is Yoda in all matters relating to razor clams.

Healthy ocean, good clamming

Driving in the pickup along the beach, Ayres said I was lucky. This was a good clam-digging evening. Look at the water, he pointed.

It looked like an oil spill to me.

"Those are brown planktons. Razor clams like to eat them. It's a sign of a healthy ocean," he said.

In other words, clams were feeding just below the surface, he said.

His words proved prescient. One by one, clam diggers came up to the driver's side of our pickup, bragging what easy pickings it was out there.

A giddy couple said they didn't know what to do with themselves since they each got their allotted 15-clam limit before sunset.

One local told Ayres he prefers smaller razor clams because he thinks they taste better. "Everybody has got their stories," Ayres said as we pulled away.

I was eager to haul my own bounty.

We drove farther, past the community of Oysterville, then pulled over and grabbed the buckets, shovel and clam gun from the pickup bed.

I saw a dozen clam diggers near the water or knee deep in it. I thought we were headed that way. But Ayres dug 30 feet from our parked pickup. Few folks were within shouting distance.

Yet, in under 15 minutes, in a space about the size of an office cubicle, Ayres dug up 15 clams. His rubber boots didn't even touch water.

How did he do that? Many clam diggers were out there for at least 90 minutes, roaming back and forth, before bagging their allotted catch.

Ayres, who has tracked razor clams for the state since 1989, explained. Don't look at the crowd, look at the ground, he advised. Look for dimples in the sand or miniature doughnut-shaped indentations that give away a clam's whereabouts a foot beneath the surface.

Most folks don't trust their instincts so they just follow the crowd, he said.

It was a great study in the human condition. Every time a car came along, that party always parked where everyone else did, dug where everyone else did. All competed in the same area, leaving hundreds of yards of untouched beach full of razor clams.

Except for Ayres.

And despite what many clam diggers believe, there's no proof that the clams are bigger when you dig 10 feet from the water or right where the water recedes, he said.

The clams Ayres caught — under five inches — were the same size as everyone else's bounty.

The methods

By my count, only a handful of folks used a shovel, while 50 diggers we met used clam guns.

The clam gun seemed much easier to me. Contrary to its name, this is not a firearm, but a simple tubular device with a handle. When plunged into the sand around a clam hole, it creates a vacuum. When pulled back up, clams come along with sand. Little effort. You don't get dirty.

But Ayres is old-school. He digs with a shovel and a bucket because that's the way his dad taught him, he said. Takes him five seconds to dig one clam. He scoops up the sand and then snatches the clam out of the hole with his bare hand — just sweeping the grainy sand until his fingers touch shell.

Ayres, 55, has never lived farther than a two-hour drive from the coast. He grew up in Aberdeen and now lives in the Grays Harbor County town of Montesano. He taught his two daughters how to dig clams. It's a tradition in coastal communities, he said.

"Moms and dads roll out of the truck and hit the beach and hours later build a bonfire and fly kites and play around with the dogs on the beach."

Clamming is a perfect family activity because it requires little skill, he said. It took me 10 minutes to figure out how to dig razor clams, with both a clam gun and a shovel.

We headed back to the truck before the sky was pitch dark. I was lucky — no gusty winds or sideways rain, which can happen to winter clam diggers. The weather was clear, but with enough of a breeze to remind me of the season.

It felt peaceful. The coastal vista was majestic. The scattering of headlamps and lanterns looked like lightning bugs in the distance. The sounds of wave and wind were comforting, like a steady hum instead of a snore.

Ayres knows what I'm talking about. It's his favorite season to go clam digging. You feel like you have the place to yourself, with "the light of the lantern and the sound of surf," Ayres said. "I love the hissing sound that a Coleman lantern makes."

"One night, I saw the Northern Lights with Dad. We quit clam digging and watched the skies."

Tan Vinh: 206-515-5656 or tvinh@seattletimes.com

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