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When Swinomish tribal members dig clams, it’s called clam jamming.

They get a tribal permit and follow the regulations as to location and times.

I, for one, have not participated in tribal clam digging.

I am not a tribal member from these parts.

So, I listen to stories, often the ones from my husband’s family: His brother, Greg Yakanak; his sister, Karen Joe; and his nephew, Jason Paul.

They go clam jamming.

Occasionally there is a photo, but often it is a story of their day.

The long walk out to the beach, digging and hauling a 5-gallon bucket back to the car.

The clams are often used for crab bait.

But these clams, in this recipe came from Swinomish Shellfish.

They were divine! Two pounds of clams go with these ingredients.

Steamed Manila Clams

Ingredients

Fresh live Manila Clams, 1 lb. per person

Butter, ½ cup

Minced garlic, 2 tablespoons

Water, 1 cup. White wine is optional

Lemon juice, ¼ cup

Preparation

Fresh, clean, live clams (in the shell) will be squirting water and closing their shells. Slowly melt the butter. Pour 2/3 of the melted butter in a skillet that has some depth. Add the garlic and lightly cook over medium-low heat for less than a minute. Add, water and lemon juice. Increase the heat to medium, bring to a low boil. Add the clams. Cover and steam until the clams open up. Takes 5 minutes or a few minutes more. Be sure to shake the pan to move the clams around. Open the lid and look for any unopened clams. Toss them out. Turn off the heat. Pour over the remaining melted butter and serve. They are tasty as is, but you can serve with fresh lemon wedges.

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