A summer vacation on the Vineyard wouldn’t be complete without a clamming excursion. I love watching my family sharing special moments clamming on Martha’s Vineyard; my summer childhood memories folded and tucked away hiding under years of summer seasons resurface with remembrances of slow-cooked, brown as a berry days on the Jersey Shore. Up early beach bucket and shovel in hand, I spent my morning digging for clams until my grandmother found me at lunchtime. The best time of my day; just me and the seagulls jockeying for clams coexisting on the beach.
Now living in Massachusetts I traded the Jersey Shore for the Vineyard and I wanted my family to experience the simple joy clamming on the beach. My husband Chris and I purchased clam rakes and a wire floating basket from Coops Bait and Tackle in Edgartown, obtained a family clamming permit(a must on the Vineyard), then with our family tested the clamming at the Lake Street landing of Lake Tashmoo.
Chris, our three children, Chris Jr. Chad and Mandi, Son-in-law Dan, Daughter-in-law Jackie and our three grandchildren, Alexander, Charlotte, and Madeline loved clamming as much I; we easily filled our basket as we took turns using the calm racks. Life isn’t much simpler or enjoyable than spending precious time with family while we caught our dinner.
Back at our home after cleaning and soaking the clams I place the clams in a glass baking dish, added four whole garlic cloves, sea salt, a pinch of red crushed pepper then poured a cup of dry white wine over the clams, covering the dish with aluminum foil. I heated the outside grill to 500 degrees placed the glass dish directly on the grill rack and cooked the clams for about 15 minutes or until most of the clams are open. Throw away any unopened clams. They were absolutely delicious with not one remaining at the end of our meal. The cherry on the top of a perfect day! Serve with crusty fresh bread and a Caprese salad