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softshell clams
Softshell Clam
Cleaning Softshell Clams

Softshell Clams

Daily Limit: 36 (regulations)
Use: chowder, steamed, steaks
Digging Method: shovel, clam gun
Habitat: Brackish , muddy areas
Where to Dig: Necanicum | Nehalem | Tillamook | Netarts | Nestucca | Yaquina | Alsea | Siuslaw | Umpqua | Coos | Coquille

More info about softshells

Steps to processing softshell clams

softshell clams

Step 1 - Start with a whole live clam

Removing the siphon skin from softshell clams can be done a few different ways, depending on the size of clams that are being cleaned. 

cooking softshell clams

Step 2 - Steam clams until they open

Small clams to be eaten whole should first be steamed until the shell opens and the whole meat is loose from the shell.

skinning a softshell clam

Step 3 - Peel off neck skin then eat.

SMALL clams to be eaten whole: After steaming, the skin can then be pinched with your fingers and easily removed before eating.

LARGE clams not to be eaten whole:
Option 1: Instead of steaming, soak the whole clam for a minute or two in warm tap water before removing the skin.

Option 2: Shuck the live fresh clam out of the shell and then make a small incision in the neck to peel off the skin. The gut contents of larger clams can also be cleaned out with a small incision followed by a quick rinse.

Whole clam body showing neck, gut, foot, and mantleshucked clam

Final product with discarded skin. The black siphon tip can be tough and may also be discarded.finished product



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