I have a bad feeling that once these clams from this area go mainstream the clam population will drastically decrease. Hope they have a sustainability plan for the clams.

We usually have those in most coast. Best and easy way to prep it is just put it on top of the stove (high heat) or grill it. And once the shell opens it's considered cooked, the shell and the meat will get separated easily. Dip the meat into vinegar w/ sliced chili and eat it. Sweet, with a hint of taste of the sea, balanced with sour and spicy tanginess of the vinegar and chili. Phenomenal flavor.

This clam looks delicious and great to prep with friends. But idk about the restuarant. That's hella prep for one clam.

These guys were trying so hard to make these sound like an undiscovered delicacy

I checked a lot of this out as a scuba diver. The average area these clams are is about 18 feet at most, the bay gets no deeper than 38 feet in the main channel coming in. At 20 feet, not only is there a no decompression time of more than 4 hours, you could easily surface in an emergency with no ill effects without a safety stop. You might have to equalize maybe 2-3 times if that? Why are they hyping up the danger? There are no sharks in the bay and other than cold water, little danger. The only real danger is getting in the Bay from the channel because of tidal conditions.

We’ve gone out to Samish Island in Washington to go “claiming” every year and eat these. Definitely a local treat. You do not need to dive for them. Literally just start digging a hole and fill your bucket. The local regulations are pretty favorable right now. I would imagine commercial harvesting will change that for regular people. That tedious work he was doing to prepare them are why they aren’t mainstream. They are a middle weight clam. Too large to steam and eat by the buckets because of the amount of poop in the bellies, and too small to harvest like he was doing normally left for a Geoduck, which are great but we (America) ship them to Asian countries for top dollar.

They make diving look like they are preparing to see Titanic....

This dude said they can’t find them anywhere else, Washington state “hold my beer”

interesting editing choice of showing the captain talking about the clam shells in the water and then abruptly changing to him talking about divers equalizing. what was the point of that?

Getting people hyped up about a clam that isn't easily found, doesn't sound like a good idea to me

I was really excited at the beginning of this video and incredibly let down by the end.

How did they make diving look so difficult? You would just free dive for them at that depth in New Zealand...

It is great you have such a delicious clam right on your door step and only found their. Problem is if you create a demand for them you wont find them their anymore. Keep that treat for yourself and your community 👍👍

Im from lincoln county and i love our ecosystem,and appreciate your love for it aswell.

Beautifully done! Never dove for clams, looks pretty fun

Human: "they are an extremely important part of the eco system" Clam: "why! why! why!"

We dig a lot of them up here. I prefer steamers but maybe that's because we always cooked these. They're tough and chewy when cooked.

Whats with all the danger???Tillamook bay is only 18 feet deep.

Yeah that clams costs only 2 dollars in a kilo here in Asia.

What a great videography it is!!

I’m sure it’s delicious, I just think he’s over complicating something that should be kept rather simple

They trying hella hard to bump up the market price on these lol. What a joke.

For an average Oregonian, 20 clams a day is pretty good. Butter clams are abundant and pretty easy to dig for. We usually go for gapers and pad the rest of our limit with butters.

2 years from now they will be overwhelmed

One of many reasons why I love living in the pnw

One of my fave clams.

“We want to serve this as naturally as possible...” Proceeds to ruin the clam with melon juice and oil.

I used to eat butter clams all the time in Washington state. We’d find them while digging for geoducks and bring them home for chowder. I don’t know why they’re not a more popular shellfish.

"The first four feet is where most of the pressure change happens." I don't think water works that way...

Nature is so well made

This chef is a clam master who deserves more recognition!

Love clams and would love too taste these butter clams

Hope u guys will get it to the market and make some great money...butter clamps in the south Pacific specially fiji and New Zealand is afar more a easier dive and mostly during low tides people just pick them up without diving . But it's great to see what you guys are trying to do here wish you guys all the best .👍👍.hope to visit you guys someday!!

Nice info from the chef

Everyone loves and appreciates a good… clam

These guys are so smug you can tell they are from portland...

why’s this guy making such a huge fuss about equalising smh made me thinking they were gonna go wayyyy deeper than that...

Sooo do u eat the entire filling of the shell at once or u pick out each piece? (Talking about the end)

Thats waaaayyy too much damn prep to eat one damn clam, no thanks

Butter clams are wonderful fried!

Tillamook native here, I love love love butter clams, ate them all my life. Better than geoducks!

Amazing

These look very similar to the North East Quahog and the smaller Cherry stone that we clam off the coast of RI and Massachusetts. They look great.

We here baby

Wow.. Looks more easier than digging them out by shovel on dry land.

These dudes have introduced terrifying amounts of hipsterness into a basic clam foraging operation in Portland.

AWESOME

looks sustainable for sure...

This is likely the simplest commercially harvested seafood (by diving) in regards to abundance and depth.....

Basically wanna *Over* *Harvest* by introducing the clam 😂

it's ADDuctor by the way

Clams dont have abductor muscles... they have adductor muscles!

I saw an episode on bizarre foods with Anthony simmer. He dove there and got them . Same technique just brush the sand and there they are.

I don’t know how I ended up here after watching seals getting rescued 🥴 but these look delicious

YES!!

Nice documentary enjoyed watching a good inspiration for my channel too thanks

Opens Clam; “Simón karnalitoo, this is not my barrio”

Amazing! Would love to get my hands on those beauties 😍😍😍

i live in alaska and butter clams are everywhere you can fill a 5 gallon bucket in half and hour. problem is butter clams have been know to hold deadly concentration of PSP up to 2 years (FDA limit for PSP in bivalves is 80 µg/100g)

Watch out for barnacles!

I love clam lapping

LOVED this video

It's great to be able to swim down 15m and help expose a relatively untouched clam species to potential decimation...with a douchy, hipster, foody touch. You guys are onto it. Well done.

This video cracks me up haha! I literally free dive the same bay , and grab some of these little guys when I remember to. I'll grab a 1/2 dozen , bread them up and put them in a frying pan and be done with it. Delicious. What do you charge , like $12.00 for one clam after you doctor it all up and actually kill the real taste of the clam? You have to be serving this in Portland , right? Cause those idiots would pay it haha.

LOL what happened to the rest of the clam by the end?!

Lol way to make going 10-15 feet under water seem like it's super intense. I understand being nervous, but they acted like they were going down far enough to get the bends coming back up. Hahaha Still a cool video, just funny.

U should have a backup in case ur hose malfunctions....3 minutes of air would be enough.

“We” always look for new “products” when the last one is rooted.

yall need some water pumps. one to vacuum clams up to a tank and one to blow out the sand to reveal the clams. better yet if you can do it from the ship mechanically that would be best.

It’s like Chef John’s long lost son!

Such a big fan of these episodes. I click the thumbs up before it even starts playing.

Yum.

If we have that clam, we won't share it hehehe 🤤😁😂🤣🤤

Looks like imbao in the Philippines :/ we gather it from the tidelands.

You know food is going to be extra af when non asian chef finishing a dish using chop sticks.

sound lab, where are you?

Wish they didn’t show the area, I fish there!

Wow great job Amigos.... I love seafood and specially clams.... Hi from Montebello California 🍻 🍺🍺 👍

I probably just boil dozen of it at once, dip in light soy sauce and eat the whole clam.

I bet that would taste fantastic with a dash of freshly grated wasabi.

So unsatisfied he didn’t eat it so how do I know it’s good if I couldn’t see a satisfied face of how great it is.

Does anyone knows if the cutting board he is using is mahogany?

Everybody needs to feel important, somehow... SHARK!!!

Outdoor chef life somehow led me here

If it's so important in the eco-system of the lake, then why are you taking it away?

Where can we buy these butter clams?

Vocal fry is real

Local speciality for locals. Read Cod by Mark Kurlansky. You are asking to destroy this animal.

Are they to be eaten raw?

Ok, his chopsticks skills were pretty impressive though.

Keep it a local delicacy Oregon is an amazing state u don't want it to be overfishing like California is

Man I got robbed I wanted to see someone actually eat it!!!!!

Love all the chowders. Some crab makes it better.

And now commercial fishing will got over harvest them (trolling) and mess up the eco system, thanks Eater!

Take a drink every time he says "ecosystem"!

This video makes a point that isn't well known about the Oregon Coast. Every year we get a lot of casualties because the beaches may look calm but we do get really string currents. When we say stay away from the beach because we have 40mph winds it isn't just referring to the wind. It means there's a nasty current that is dangerous. Sneaker waves are a real thing and so is the riptide. Never turn your back on the ocean and always listen to the locals.

bring back dinning on a dime

Clams are a delicious wild treat, but theres something about describing them as 'product' , performing micro butchery on them with fancy pants knives and then tweezing them back into their shells that makes this whole proposition unappealing to me.

Where do I eat that?

Extinct in three years