What’s even better than eating locally grown foods? Going directly to the food’s source and harvesting your own. On a recent trip to the 28-mile sandy stretch of ocean peninsula in Long Beach, Washington, we did just that.
Digging for Razor Clams
Next to Willapa Bay oysters, the succulent Pacific razor clam is the Long Beach Peninsula’s favorite and most abundant locally sourced food, with 6 million-plus harvested in 2014. It’s obvious that the town is as serious about its most celebrated seafood (and its preferred method of preparation) from the minute you view the enormous 500-pound cast-iron pan and 10-foot squirting razor clam that stand side-by-side to welcome you to the heart of the city.
Long Beach locals swear that clam-digging is in their blood (and I believe it). But, for the rest of us newbies, how does one get started on their first clam dig?
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