The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.
Last night and this morning Kathy and Marty photographed the clam flats in Essex where most of the local clams are caught and then sold at Gloucester’s Intershell http://intershell.biz/.
The 4 feet below and above normal tides during this full moon was a great situation for the clammers. Because razor clams like the shoreline they were easier to catch in this “minus” tide.
Both whelks and conchs are carnivorous gastropods. They eat horseshoe crabs and are a by-catch of the lobster traps and dredging cages used for surf clams.
Photos © Kathy Chapman 2013
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Video © Marty Luster 2013
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Good Morning Gloucester 
I always thought the real money was in the soft shell, or steamer clams. Razors are tasty, but are quick to hide. Whelks? Don’t know. Pasta sauce?
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I understand this is a good way to catch the razors: http://youtu.be/tFfv249UGxU
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Very interesting.
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The whelks pictured here were shipped immediately to San Francisco and then on to the Asian markets.
The New York Times has some recipes: http://www.nytimes.com/2012/12/19/dining/whelks-are-coming-out-of-their-shell-and-onto-your-plate.html?_r=0
And the razer clam recipes sound great too! http://www.nytimes.com/2011/02/16/dining/16razor.html
This one sounds easy:
Best Darn Razor Clam Dip Ever
Basic ingredients
2- 8 oz. pkgs. of cream cheese reduced fat variety works fine)
8-10 oz chopped razor clams (gently cooked) a little – to lots- of clam nectar from the cooked clams (depending on how clammy you like it)
1 Tbs. Worchestershire Sauce (use the brown variety ONLY)
1 Tbs. lemon juice
1 Tbs. garlic powder
Salt to taste
A little sugar to taste if you like
3-4 shots of tabasco
Add ins:
1- tsp lemon zest (if you like) for flavor and garnish
1-2 finely chopped green onion(s) for flavor and garnish chili powder or paprika for some “kick & color”
Finely (or not so finely) chop razor clams in processor (or by hand)
Cook on Power 8 (sauté) ~ 1.5- 2 min. in microwave in container with vented lid.
CAUTION: Do not overcook clams!! (Unless you like chopped rubber bands.) You can always cook a little more if need be.
Cool clams quickly after cooking (I put dish in freezer for 5-10 min )
Add clams and nectar (all or some)
Mix all above ingredients
Adjust salt, sugar, garlic, lemon, Tabasco, zest to taste
Garnish and enjoy !!!
Note: For thinner consistency, add or substitute sour cream, cottage cheese or plain yogurt for some of the cream cheese.
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Very cool post! thank you I have to get out there
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nice video…good little piece of information:)
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Great video! So lucky to have grown up there with a Daddy who was a clammer..My Mom says I always loved steamers, they’d be on the tray of my high chair! I’d still eat them every day if I could…
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