We got our limits very quickly on Friday at Klipsan Beach on the LB Peninsula. We finished well before dark. If you picked the better shows we were able to get some nice clams. Saturday was a little tougher as they were not showing too well. Took us an hour to get the five limits but we had alot of fun... except for all the cleaning I had to do.

How do the clams taste smoked? Do you use a similar brine to a smoked salmon brine? Sounds good anyway.

CF