Beaufort's Clam King
Hold onto your beer and crab dip; let's explore Southern clamming.
Fire up the steam pot and dust off your clam diggers - here’s mollusk madness! Be aware and be ready for the fall harvesting season.
Their day begins before the break of dawn, as the sun rises over the horizon to greet the day. Lowcountry clam farmers, crabbers, and shrimpers ride the tides of ebbing harvests, uncertain economies, and increasing expenses, but their passion for the waterman’s life is what keeps an age-old lifestyle afloat.
After many years of living in Hilton Head and Beaufort, I had held the false belief that the Northeast held the monopoly on fresh clams. After all, that’s the home of the New England clam bake. Not so. Turns out we have plenty of clams here in most of the Carolinas’ coastal regions. It may be one of the most overlooked shellfish delicacies in SC.
Loving our windswept shores means getting outside and feeling the squishy pluff mud between your toes—it’s an essential part of our coastal identity. This mud is not just gooey and smelly; it has a unique texture that can tug the topsiders right off your feet, reminding us of the playful and raw beauty of nature. It’s the smell that transcends all others, intense and piquant, and forms the base from which the bounty of the marsh springs forth to generate the ecosystem that makes this place unique.
Pluff mud is generated mostly from decaying Spartina grasses and the smell from the anaerobic bacteria devouring it. In fact, it contains the decaying material from all of the life it helps support, fish, crabs, and shrimp that eventually become pluff mud themselves.
Beaufort’s tidal rivers meander through lush salt marshes and towering stands of Spartina grass, creating a vibrant ecosystem teeming with life. Often, you'll spot clam shells emerging from the rich, brackish mud, their white surfaces gleaming as they stretch toward the sky.
Digging for Supper in the Mud Flats of Beaufort with the Clam King
Here’s how it’s done, folks!
As our boat glided closer to the shore, we caught sight of Craig Reaves, owner of Sea Eagle Market, expertly maneuvering through the dense, jungle-like marshes with his dedicated team. One of his men emerged from the thick grass, struggling under the weight of an orange basket brimming with freshly dug clams. Covered head to toe in dark mud, he appeared exhausted but accomplished, having summoned superhuman strength to haul his catch through the boggy terrain. He set the basket down with a nod of camaraderie before turning back to the thicket for his next load.
Soon after, another man appeared, literally leapfrogging with an overloaded basket. The clam haul was so heavy that he struggled to carry it just a few steps, having to pause frequently to catch his breath before reaching the edge of the marsh.
Craig crawled through the tall Spartina grass, using his hands and knees to navigate the slippery mud banks as he made his way back to his waiting boat. Craig has spent a lifetime digging clams in these tidal estuaries, navigating the complex network of boggy tubes and rivers that comprise this stunning coastal landscape.
He has learned the secrets of clamming from generations of his family, who braved the sweltering sun and numerous hazards of these shores. It’s no wonder a true South Carolina boy like Craig knows the ins and outs of clamming in pluff mud.
“I spent countless hours clamming with my grandmother,” Craig reminisced. “She would dig deep into the mud, putting clams in the pockets of her bathing suit as she searched for more.” He explained the technique: “Clams bury down deep. If they’re not close to the surface, you’re unlikely to find them. Even those just beneath the surface of a mud flat can be elusive because they tend to rest on one edge, making only a sliver of their shell visible.”
Charleston’s Clammer Dave
In the Charleston area and the South Carolina Lowcountry, Dave Belanger has earned the nickname "Clammer Dave." He's been cultivating Caper's Clams for over a decade, sourced from the pristine waters surrounding the Capers Island Wildlife Refuge, just north of Charleston. His clams are renowned for their exceptional quality, a testament to his dedication and the unique environment in which they are raised.
Digging for Clams in Port Royal and Hilton Head
Experienced residents along the Port Royal docks have unique methods for finding clams. During sunrise, when the sand is dry, they search for "clam spit" or "sea silk." These are thin, thread-like filaments that some clam species use to anchor themselves to rocks. The presence of these filaments indicates that clams are likely buried nearby.
Clams also leave behind other signs. On hot days, they move just beneath the sand, creating a noticeable lump. As the tide rises, submerged clams expel water, leaving a keyhole-shaped depression in the sand. These keyhole indentations are a common sight on Hilton Head beaches, revealing the presence of numerous clams hidden beneath the surface.
These techniques, passed down through generations, highlight the intimate knowledge that coastal communities have of their environment and the natural resources it provides. By understanding the subtle signs and behaviors of clams, these experienced clammers can successfully locate and harvest these shellfish, ensuring a fresh and delicious seafood meal.
Now let’s get cookin’.
There are as many ways to eat clams and oysters as there are opinions on how best to do so. For my money, as far as clams are concerned, the tried and true method of steaming them until they open, popping them out of the shell with a small fork, and dipping them into melted, salted butter is as close to heaven as an eating experience can get. An adult can easily consume three dozen or more at a sitting.
It’s a time-honored tradition and part of what makes living on the coast very special.
The recipes in the article are from the Lowcountry’s most notorious salty dogs!
Enjoy!!!
Salty and plump, fresh clams are delicious. I like to saute them with sliced garlic, dry white wine, parsley, and lots of Irish butter. Once they open, I pour the entire dish over good, crusty bread toasted in olive oil to absorb all the clam goodness.
When you want to entertain, clams are fantastic in a Southern paella with Carolina Gold rice, smoked sausage, and shrimp. Just put it in the middle of the table and let everyone help themselves.
Steamed Clams with White Wine and Garlic
Have some extra crusty bread ready to soak every drop of the irresistible broth!
How to clean clams before cooking:
Once you bring home the clams, place them on ice and leave them in the fridge until you're ready to cook them later (usually on the same day).
30 minutes before you're ready to cook, place the clams in a large bowl of cold tap water with a good pinch of salt. Use 1/3 cup salt to 16 cups water, making sure clams are totally submerged. This will help the clams spit out any sand that may be inside. Set them in a colander to drain.
Right when you're ready to cook, use a clam brush or something similar and scrub the outside of each clam. Discard any clams with broken or cracked shells.
Shellfish can be salty, so be sure to undersalt. You can always add more.
Use a wine that you enjoy drinking. For these white wine clams, I like to use a crisp white wine such as Pinot Grigio or Riesling.
Serves 4
4 tablespoons unsalted butter
2 tablespoons olive oil
1 small to medium-sized shallot chopped finely
2-3 large garlic cloves chopped finely
1 teaspoon red pepper flakes, optional for heat
1 ½ cups white wine
2 pounds clams, cleaned and scrubbed
Juice of 1 lemon
Small bunch of fresh parsley leaves, roughly chopped
Instructions
Begin by heating a large skillet or pot over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
Add the chopped shallots and saute for cook for 2-3 minutes, until shallots just change color but not browned. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
Pour in the white wine and cook for another 30 seconds to 1 minute to reduce the wine slightly. Then add in the cleaned clams and give it one good stir.
Cover the skillet or pot with a lid, leaving a small opening so the alcohol can cook off. Cook clams until they all just open, about 7-9 minutes.
Once done, turn off the heat and add the fresh lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.
Broad River Clams Casino
These clams are a culinary delight, boasting a unique blend of flavors from the bacon, garlic breadcrumbs, and chopped bell pepper, making them a guaranteed hit.
2 dozen Littleneck clams, purged
5 tablespoons dry white wine
5 tablespoons butter, cut into small cubes and divided
¼ cup clam juice
1 large lemon, cut into wedges for serving
3 strips of bacon, cut into small pieces ( you will need 24 pieces for 2 dozen clams)
For the seasoned breadcrumbs
½ cup breadcrumbs
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
3 tablespoons parsley, minced
3 cloves garlic, minced
½ medium red bell pepper, finely chopped
¼ cup clam juice
Kosher salt
Preparing the clams is a breeze. Simply place them in cold water with 2 tablespoons salt and let them stand for 30 minutes to release their sand. Rinse and repeat until most of the sand is gone. Remember to wash your clams thoroughly before using them.
Cook the clams in the oven at 425 degrees until they partially open—only a few minutes. Carefully open the clams with a butter knife and discard the top. Dislodge the clam and place it back in one side of the shell. Move the oven rack to the second-highest position.
In a large pan, saute the bacon over medium heat until partially cooked, about 3-5 minutes. Remove the bacon to a plate and set aside. Reserve 3 tablespoons of the bacon fat. Discard the remaining fat.
Add the bell pepper to the pan and saute for 2 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 60 seconds.
Remove the pan from the heat, add the remaining seasoned breadcrumb ingredients, and mix well. Taste test and adjust the salt if needed. If the breadcrumbs aren’t moist enough, add a bit more clam juice.
Pack the clams with the breadcrumb mixture. Add a piece of bacon on top of each clam.
Place the clams on a baking sheet and add the wine and clam juice around the clams. Sprinkle a bit of the remaining breadcrumbs (no more than 2 tablespoons worth) into the clam juice. Add a small piece of butter, about 3 tablespoons, on top of each clam and broil for 5-7 minutes or until well browned.
Plate the clams on a large platter. Whisk 2 tablespoons of butter into the pan juices and pour around the clams to spoon on extra juice. Serve with lemon wedges and enjoy!
Hot Clam Canapes
This is a classic appetizer that can be prepared ahead of time and frozen when necessary.
Adapted from the Junior League of Atlanta cookbook.
Yields 2 - 3 cups
2 61/2 ounce cans of minced clams
1 teaspoon lemon juice
¼ pound butter
1 onion, minced
½ small green pepper, chopped
⅛ teaspoon garlic powder
1 teaspoon parsley
1 ½ teaspoons oregano
⅛ teaspoon Tabasco sauce
⅛ teaspoon cayenne pepper
⅛ teaspoon pepper
½ cup seasoned bread crumbs
2 - 3 slices American cheese
2 tablespoons Parmesan cheese
Paprika, to taste
Preheat oven to 375 degrees. In a saucepan, simmer the clams in their juice and the lemon juice for 15 minutes. Simmer butter, onion, green pepper, garlic powder, parsley, oregano, Tabasco sauce, cayenne pepper, and pepper for 20 minutes in another saucepan. Remove saucepans from the heat and combine ingredients. Add enough bread crumbs to this mixture until it resembles oatmeal.
Put in a one-quart baking dish. Top with thinly sliced American cheese. Sprinkle with Parmesan cheese and paprika. Bake for 20 minutes.
Serve with melba rounds or crackers that can be dipped or spread.