My boy dug these up on Saturday and we enjoyed some homemade stuffies along with a nice batch of chowdah last night.

Tonight I'm looking at linguine and clam sauce. White, of course.

Letting the chowdah clams open on the gas grill is awesome. It's difficult to not eat them all as soon as they open.

We polished off about a dozen standing grill side. No butter. No broth. Just clammy goodness.

Sorry, MACS. No clam cakes or fritters.

But you'll be happy to know that my stuffies lean more towards RI/Fall River than they do the rest of New England. Lots of Linguica and spice.

These were dug about a mile from my house, but at a friends "secret spot". We had 68 keepers and my son's friend kept at least that, perhaps double. All dug by two 12 year old kids in just over an hour.

Needless to say, I'll be trying to figure out where this spot is.

🇨🇮

Character Building Fieldtrip![whip]

It’s right near the exit pipe for the Fall River water treatment plant.

Love them fresh with garlic butter.

They have clams in Cleveland? They must be lake clams

I wish they were steamers, as those make great fried clams as well.

These are hard shell clams. The smallest ones (1" minimum "girth" for legal harvest) are littlenecks.

Medium are cherry stones, and the big boys are Chowder clams. Some folks only refer to the larger ones as Quahogs, but most around here use this term for all hard shells.

Littlenecks and cherrystones are great right off the grill. No butter, no horse radish. Just pop on the grate and remove when opened. Eat/slurp in one bite.

More chewy than the soft shell steamers, but more delish also.

I still haven't mastered shucking them, so I stick with the cooked variety. But if you're able to pry it open, cherrystones are AWESOME right at the digging hole, opened up and gulped down.

What time should I be over?

Buzz kill

grill cover up or down?

Cherrystone Clams !!!

Bake them in a 400 oven on a sheet until they open.dip em in butter and lemmon,,,

Cook them? Open em up, little Tabasco, down the hatch.

Either way works.

I typically keep it closed. When we do it at the beach, this is a necessity due to the constant wind. At home, it's mostly out of habit. But I've done them at Patriot tailgates without the cover and it works just fine.

The tough part is getting the clam off the grill without losing the natural juices.

If you need butter and/or lemon, the clams weren't dug up that morning...