There are low tides on Washington beaches this week and clam season is open. Bob went with some friends, yesterday to a local beach and got his limit of yummy butter (steamer) clams. After soaking them in a bucket of salt water overnight, we had them for dinner tonight. After scrubbing their shells with a brush, I plopped them into a big pan of buttery water, brought it to a boil and let them simmer for about 10 mins after their shells pop open.
I melted butter, added a little garlic powder and we were ready to dip and eat clams. I did cook a big pan of fresh broccoli to go along with the clams to counteract the butter consumption. LOL
P.S. the limit is 40 clams or 8 pounds per day during the open season.