Green City Garden Girl: Pacific Northwest Seafood


| 7/19/2010 5:47:23 PM


Tags: green city garden girl, kylynn hull, clams, king crab, Dungeness crab, recipes, recipe,

KyLynn Hull

KyLynn Hull is a stay-at-home mom and dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons.

I’m what you call a clam snob. Actually, I’m a seafood snob and my entire family is, too. When you grow up surrounded by fresh seafood, it’s difficult to be anything but selective. 

Growing up we ate at tables spread with newspapers and empty beer bottles were placed in our tiny hands to crack an endless stream of Dungeness and king crab legs spread across the table. My dad was the original Deadliest Catch...just kidding, but we did live on Kodiak Island in Alaska, and my dad commercial-fished for Dungeness, king and Ophelia crab until his boat sank in the Gulf of Alaska. (Everyone made it off the boat safe!) To say the least, we had an abundance of seafood and ate it daily. My mom would have to come up with new ways to fix all the seafood and some of it, well, was less than desirable. (Crab casserole, anyone?) Oh, how I miss those days. I’d give anything to sit at a table with an empty beer bottle and crack away.

When we moved to Washington state, we lived on the coast and razor clam digging was a past time. During clam season we’d head out to the beach and dig our 15-clam limit…well, I’d sit in the warm car and watch, but everyone else got their limit. We’d take them home and fry them up for a fresh-from-the-beach, local meal. It’s a delicacy our family—and entire town—enjoy each season. This spring, I brought my 2-year-old out to the beach with my parents for his first razor clam experience. We dug our limits (even me!) and brought 45 clams home to clean and devour. (Next clam season, I’ll provide a step-by-step guide on how to dig and clean clams!) My son enjoyed “digging” the clams and eating them, too.

When my folks moved to a lake house by Hood Canal, an abundance of steamer clam beaches opened its doors to us. Luckily, my dad’s friend lives on a private steamer clam beach and, surprisingly enough, nobody in their family eats them so they encourage our family to pile in and head over. Maybe they regret it when they see us coming, but we make sure those clams don’t go to waste. Once we bring them home, we flush them for 24-hours in fresh saltwater we harvested with the clams and it allows them to pump the sand out so there’s no grit when you devour them!




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