The clam “farmers” take a more systematic approach to raising clams. They buy clam “seeds” by the millions. The seeds are smaller than a pinky nail. So they don’t get lost at sea, they are caged in a mesh box.

At low tide, the boxes are laid out on the sandy, harbor floor. At high tide, they are submerged. Same view of Pat's Clam bed -- on the left at high tide, or the right at low tide.

After a year, they are large enough to be transferred to the larger sand beds.

At low tide, the shores of Wellfleet harbor are dotted with trucks and clam farmers. In addition to raking up a daily yield to sell to local restaurants and fish markets, they are managing their beds. When beds are emptied of mature clams, they are raked clean of stray shells. Young clams are ready to be set. The rows are strategically lined so that they can drive their trucks between them and efficiently transfer the daily catch.

Michael also let me dig some clams to cook at home. I prepared the classic Italian Pasta with Clams, White Wine and Garlic.

4 tbs. extra virgin olive oil
3 clove garlic, chopped
1/2 bunch parsley, chopped
2 dozen Wellfleet clams, washed.
2/3 cup dry white wine
1/4 tsp. dried hot chili flakes (optional)
2 tbs. brandy
1 lb. linguine or fusilli
1 tbs. grated parmesan

1. Bring a large pot of water to a boil. Season generously with salt. Cook pasta according to package instructions.

2. In a separate skillet, heat 3 tbs. olive oil with garlic and chili flakes, cook for about 2 mintues or until garlic starts to lightly brown. Add the clams, and toss to coat in garlic. Cook, covered for 2 minutes.

3. Add wine and brandy to the clams, and cook, uncovered until the clams begin to open. Add half the parsley.

4. Toss pasta with clams and add the remaining olive oil and cheese. Garnish with remaining parsley.

Labels: cape cod, clams, pasta, recipes