Razor Clams

Produktbeschreibung

In this lively history and celebration of the Pacific razor clam, David Berger shares with us his love affair with the glossy, gold-colored Siliqua patula and gets into the nitty-gritty of how to dig, clean, and cook them using his favorite recipes. In the course of his investigation, Berger brings to light the long history of razor clamming as a subsistence, commercial, and recreational activity, and shows the ways it has helped shape both the identity and the psyche of the Pacific Northwest.

Towing his wife along to the Long Beach razor clam festival, Berger quizzes local experts on the pressing question: tube or gun? He illuminates the science behind the perplexing rules and restrictions that seek to keep the razor clam population healthy and the biomechanics that make these delicious bivalves so challenging to catch. And he joyfully takes part in the sometimes freezing cold pursuit that nonetheless attracts tens of thousands of participants each year for an iconic ?beach-to-table? experience.

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Inhaltsverzeichnis

Chapter One | Introductions

Chapter Two | Lay of the Land: Long Beach and Ocean Shores

Chapter Three | Sacred Treaties

Chapter Four | Ecology and Anatomy

Chapter Five | Past Abundances

Chapter Six | The Era of NIX and Domoic Acid

Chapter Seven | Pumping and Counting

Chapter Eight | Licensed to Carry

Chapter Nine | Eating Them, After All, Is the Point

Chapter Ten | Will's First Clam

CODA Practical Matters and One Speculation

Appendix One | Washington State Razor Clam

Personal Use Regulations, 1929?2015

Appendix Two | Recreational Razor Clam License

Information in Washington, 1982?1993 List of Recipes

Notes

Selected Bibliography

Index

Acknowledgments 

Autoreninfo

David Berger has been a contributor to the food feature ?Northwest Taste? in the Pacific Magazine and is former art critic for the Seattle Times. He is a recipient of a Metcalf Fellowship for Marine and Environmental Reporting.