Or..........
JJ's at Cholla Bay.
Just walk to the beach, turn right, head for the sand and mud flats and you will see the preferred habitat of millions upon millions of two inch delicious hard shelled steamer clams.
Just go on ANY day at ANY low tide with one of those heavy steel 14" wide 4" tine garden rakes and a bucket or sack. Just start scraping, they are everywhere. When your rake clinks on something hard it's either a clam or an old clam shell. You don't have to dig deep as they are usually buried less than an inch from the surface.
Once you get the hang of it you can collect a hundred or more in an hour or so. Head back to JJ's with your booty, slam a few Pacifico's while you wait for their super fine fish tacos.
Steam the smaller ones and save the big ones for the barbie. I put em right on the grill over mesquite coals. They steam in their shells and when they pop open they are ready to eat. I usually let em cook a little longer until their juice dries up then a squirt of limoncito or some salsa and you will experience a taste delite! I pick the meat out of the smaller ones, bag em, freeze em and add em to a can of clam chowder when I get home.
Don't be surprised when a little red steamed or barbecued octopus shows up in the pot during your feast. They are a specialist that finds a fresh clam shell to use as a home. They use their suckers to hold the clam shell halves together for protection. You never know they are there till you cook em.
Enjoy!
JJ
