Horse clams are great for chowder and fritters. Better yet, a mix of several kinds.

Originally Posted By: Dave Vedder
Keta:
Beleive it or not I really do know a bit about clamming in Washington. I have been doing it for about, 55 years. When I began, as a kid, we had no limits, or none anyone cared about. Every summer we woud have a big clam bake with 30-50 folks over to feast on the hundereds of pounds of clams we dug.


Dave - Would be great to have a description of how to prepare a clam bake. I remember one as a kid - clams, corn on the cob, potatoes - but I wouldn't want to waste a bunch of clams based on a guess of how to do one. You know of any good "how to"s? I've got plenty of clams, just no idea how to do it right.