The midwest is famous for so many special things, but none more so than the world famous and renowned bearded clam, scientific name "Crassostrea chlamydia." This rare little treat has been delighting the taste buds of the locals for as long as anyone can remember.
Although bearded clams can be found in all regions of the world, there is something about the Midwest Bearded Clam that the discerning palate finds irresistible.
When taken young just as they reach maturity "shavers" as the locals call them are most often equated to beaver (a Canadian delicacy) and a delight to taste buds. However if snatched later in their life cycle and allowed to stew in their own juices "long beards" take on an unmistakable fishy smell.
Usually found hidden deep beneath layers of silk or cotton the elusive little mollusks are generally harvested by hand. Traditionally bearded clam diving has predominately been a male occupation, there has been a resurgence in female clam divers in recent years.
There are a variety of methods to properly preparing bearded clams, some prefer to rub their clams with flavored oils and emulsions before consumption, while the true connoisseurs prefer to open the fresh "shavers" with their fingers and slowly lick the delicious insides.
Expert clam diver friend Mona offers would-be first timers a little advice. "Be slow and gentle," says Mona "Don't rush working them out of their shell is half the battle," she added. While many people these days prepare their clams using a variety of electrical gadgets and devices, Mona says she prefers going natural. "If you want an extremely juicy clam that melts in your mouth add some zucchini, or corn on the cob."
"There is nothing like eating your first bearded clam," says my buddy John a Hannibal native. "It seems like only yesterday I was 16 years old and sinking my face into my first clam."
"If your first one is a good one, you are hooked for life," says a lady, a recent convert. "I was a meat eater for years, I loved a good tube steak. But then I ate my first bearded clam, and now I can't get enough of them."
16 year old would-be clam diver Randy says "I have gotten my hands on a few, but I haven't been brave enough to actually eat one yet."
It is clear that the Midwest Bearded Clam is a delicacy and it is a pleasure you do not want to pass up.
Although bearded clams can be found in all regions of the world, there is something about the Midwest Bearded Clam that the discerning palate finds irresistible.
When taken young just as they reach maturity "shavers" as the locals call them are most often equated to beaver (a Canadian delicacy) and a delight to taste buds. However if snatched later in their life cycle and allowed to stew in their own juices "long beards" take on an unmistakable fishy smell.
Usually found hidden deep beneath layers of silk or cotton the elusive little mollusks are generally harvested by hand. Traditionally bearded clam diving has predominately been a male occupation, there has been a resurgence in female clam divers in recent years.
There are a variety of methods to properly preparing bearded clams, some prefer to rub their clams with flavored oils and emulsions before consumption, while the true connoisseurs prefer to open the fresh "shavers" with their fingers and slowly lick the delicious insides.
Expert clam diver friend Mona offers would-be first timers a little advice. "Be slow and gentle," says Mona "Don't rush working them out of their shell is half the battle," she added. While many people these days prepare their clams using a variety of electrical gadgets and devices, Mona says she prefers going natural. "If you want an extremely juicy clam that melts in your mouth add some zucchini, or corn on the cob."
"There is nothing like eating your first bearded clam," says my buddy John a Hannibal native. "It seems like only yesterday I was 16 years old and sinking my face into my first clam."
"If your first one is a good one, you are hooked for life," says a lady, a recent convert. "I was a meat eater for years, I loved a good tube steak. But then I ate my first bearded clam, and now I can't get enough of them."
16 year old would-be clam diver Randy says "I have gotten my hands on a few, but I haven't been brave enough to actually eat one yet."
It is clear that the Midwest Bearded Clam is a delicacy and it is a pleasure you do not want to pass up.