Our nearby nature preserve, Hobcaw Barony, offers a one day workshop
on how to harvest and prepare local oysters and clams
After listening to a brief discourse on the life cycle of oysters, a naturalist drove the attendees to Clam Bank Landing in the preserve where he pointed out the the beds where we would be harvesting the clams and oysters
It looks simple but when the ground is wet, as it was on this rainy day, the pluff mud gets very soft due to liquefaction
One can quickly sink up to one's knees in odoriferous saturated soil
As one of our classmates found out .
We literally had to pull in out of his boots, then dig the boot back out of the mud for him.
We all arrived back at the classroom a lot muddier and hungrier than when we left.
A guide showed up how to clean the oysters
and how to prepare the oysters and the clams in several different ways like the clams casino above
and a low country oyster roasted below
Neighbors Robert LeClerc (above)
and Harry Susla ( below) were more interest in the good part
Getting to eat them
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