Who Will Be The Clam King?

     

      This has become Barb's favorite pastime when we are in Washington, providing we get to do it.  Sometimes it is the timing of the seasons with our stay and sometimes WDFW puts clams off limits due to biologic health concerns.  Domoic acid, a natural toxin produced by certain types of marine algae, can be harmful or even fatal if consumed in sufficient quantities.  The toxin has disrupted razor clam digs along Washington's coast over the past two years. In fact the day we departed Michigan the WDFW cancelled two digs at beaches further south due to algae toxins. Warmer winters are bad for this.  Our fingers were crossed.   This year's season currently runs through the end of April so we worked really hard to get across the country so we could spend about 4-5 days at the ocean and still have a couple of weeks with mom before heading north.  Unfortunately on our trip west the RV living room slider motor malfunctioned so while awaiting our maintenance appointment we headed to the beach anyways.  Even with our LR slider still in we do have room, but it is a bit cramped.

      We haven't been able to dig since April of 2015 so we were really looking forward to it.  Washington WDFW recently opened all the beaches from Long Beach to Mocrocks for the remainder of the season.  Limits remain the same at 15 clams each per day.  We are hoping to stock our freezers with about 100 or so clams for our summer journey.  For those of you who have never experienced razor clam digging this is a short video how it is done.  https://youtu.be/dctcKHqbDuk
        We camped at Screaming Eagle Campground in Ocean City.  A nice campground for $33/night.  We had hoped to dig with our friends Annette and Clarence, but they had other plans (Disneyland) this trip......c'est la vie.  I'll have to battle my wife for the title of Clam King all by myself.  That in itself is a blessing in disguise because Clarence would have kicked all our butts with no trouble.  He is a one man 'Clam-Holocaust'  This is a very popular activity here in Western Washington and when the season is rockin' and the tides very good.......they will come.

      Barb loves to dig and she can be relentless when she finds a decent amount of 'shows' (the sign of clams present).  However I have experience growing up in this area and digging clams is part of my DNA.  I can smell them; in fact they fear me. 

      In all fairness the "Princess Clam" has come a long way in a short time and I anticipated a battle.  She only learned how to do this 3 years ago.  I was counting on her 'smoke breaks' to disturb her concentration.  In the spirit of fun this will be a multi-level event.  There is a different category of competition each day with 1 point per round.  We would dig each day for 4 days.....120 clams total.  Since we both utilize 'clam guns' rather than shovels we were equal.  This year we both used our new

'Clamhawk' guns which although pricey utilize a revolutionary new design which are much easier to use all day.  The champion receives bragging rights for the next year while the loser has the duty of cleaning all the clams and equipment, (yeah, like that will happen)

     This year the tides were all 'morning digs' which Barb had never done.  The alarm clock is NOT on her Christmas card list.  Afternoon digs allow you to sleep in and get your stuff together at your leisure.  Morning digs?  Not so much, but we did make room for afternoon naps.  We also had to deal with open beaches at our area (Copalis) and further north (Mocrocks) on alternating days.  You want to be on the beach ready to dig about 2 hours before low tide.  First day's low tide:  7:35 a.m.

THE EVENTS

DAY 1 Mocrocks:  TIMED HANDICAP (BARB 5 CLAM HEAD START) 1 pt.

DAY 2 Copalis:  BIGGEST CLAM 1 pt.

DAY 3 Mocrocks:  HEAVIEST LIMIT 1 pt.

DAY 4 Copalis:  TIMED UNLIMITED 1 pt.

CLAM CHAMPIONSHIP RESULTS

DAY 1:  Rich 1 hour 30 minutes (dug his and 3 of Barb's)....in all fairness the clams were scarce, deep, and small today. 

DAY 2:  Barb 7"  Great digging today.  30 clams in 15 minutes.

DAY 3:  Rich 5 lbs.   Found good clams both near the surf and on the hardpacked sand.

DAY 4:  Rich 6 minutes, all good sized in surf.  Barb was close behind at 14 minutes. 

2017 GRAND CHAMPION CLAM KING 

2017 SEXIEST CLAM DIGGER

     

     Once cleaned these clams are delicious.  They are usually breaded and fried, but there are many alternatives one of which, and a personal favorite of mine, is clam chowder.  Here is a link for a few recipes: 

http://wdfw.wa.gov/fishing/shellfish/razorclams/recipes.html 

We always clean, sort, vacuum seal, and freeze ours according to use (i.e.) Diggers, Chowder Meat, Strip Meat, and Whole Clam Steaks.  We finished with 19 packs of clams including 4 packs chowder meat, 3 packs clam strips, 4 packs of diggers, and 7 packs whole clam steaks.  If you did the math, we're not short......it's what we had for dinner our last night! 

     While camping at the beach we dined on Texas ROTEL Blue & Gold Sausage Taters, Gator Ham & White Bean Soup,  and Fresh Fried Razor Clams.  With our freezer a bit fuller, our arms and backs a little sorer, and our pride still intact we head north to the 49th state......where I hear they have a 60 clam limit!  Joie de Vivre!

NOTE:  I HAVE NEVER SEEN THIS MANY PEOPLE AT THE BEACH FOR A WEEKEND DIG. THE THIRD DAY WE WERE IN TRAFFIC FOR 40 MINUTES TO TRAVEL 8 MILES UP TO MOCROCKS BEACH AS WELL AS A LINE OF TRAFFIC WHEN LEAVING THE BEACH. HOWEVER, MUCH AS WDFW TRIED THEY COULDN'T CONTROL ALL THE LAWBREAKERS, INCLUDING THOSE THAT DROVE ON OR DUG IN RESTRICTED OFF LIMITS CLAM RESEARCH BEDS.  I ALSO HAVE TO SAY I WAS A BIT DISSAPOINTED BY THE MESS THAT SOME PEOPLE CHOOSE TO LEAVE BEHIND.  BESIDES TRASH, SOME FOLKS CLEAN THEIR CLAMS RIGHT ON THE BEACH AND LEAVE LARGE PILES OF SHELLS.  I'M SURE THERE IS SOME ENVIRONMENTALLY ACCEPTED ASPECT TO THIS, BUT IT DOESN'T LOOK GOOD.  EVERY DAY THERE WERE HUNDREDS OF DAMAGED CLAMS PEOPLE CHOSE NOT TO TAKE AND JUST THROW THEM ON THE BEACH, EVEN THOUGH YOU ARE REQUIRED TO TAKE THE FIRST 15 CLAMS YOU DIG REGARDLESS OF CONDITION.  AFTER ALL, YOU'RE THE ONE WHO BROKE THEM. 

"You can't escape the taste of the food you had as a child.  In times of stress, what do you dream about?  Your mother's clam chowder.  It's security, comfort.  It brings you home" 

                                                                        Jacques Pepin          

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Spring is Nature's Way of Saying "Let's Party"

      After completing our very short 11 day turnaround at home we depart NW Michigan once again heading west towards Seattle and ultimately north to the Alaskan Highway.  (I'm happy to say that dewinterizing the house this spring did not result in one single maintenance issue, something we haven't been used to.  We leave it intact for the folks who are renting it this summer)  This trip isn't about sightseeing or leisure.  We have done it many times before.  This is a very long commute.  During early spring this trip can be very unpredictable with mild temps, rain, sunshine, freezing weather, blooming fields of flowers, and YES even more snowfall.    We plan on 6 days of reasonable, but long driving to make the 2400 mile trip with 3 boondocks and 2 nights in campgrounds for services. 1490 of those miles we travel the more direct route on 2 lane roads, depending on the local county road boys to keep them cleared. We cross 4 mountain passes in the Rockies and Cascades.  We journey through Michigan, Wisconsin, Minnesota, North Dakota, Montana, Idaho, and finally Washington.  The title for this blog chapter comes from a Robin Williams quote and is pretty much 'spot on'.

      We are fully loaded in both freezers and other supplies for the trip.  We carry extra fuel cans (both unleaded for the generator and diesel for the truck), diesel oil and DEF for the truck, as well as an extra spare tire.  Expect the unexpected (and it would come true).  On this type of trip we don't even unhook the truck from the RV.  It keeps arrival and departure quick and easy.  Simply jumper from the solar/battery bank to the RV and we have all the power we need.  Meals on such travel nights are simple and don't require much prep or dish washing.  They are usually frozen leftovers from previous larger meals; easy to reheat.  Depending on circumstances if we do need to stay extra nights we will do it at a park with services (i.e. convenience, shopping, supplies).  

Day 1:  406 miles, boondocking at WalMart in Ironwood FREE

102 miles of freeway and then many miles of good road and beautiful scenery throughout the Upper Peninsula.  The Marquette-Negaunee-Ishpeming area are the biggest cities enroute with services.  Today was a mix of rain/snow from Marquette to destination.  Driving wasn't bad.  12 mpg

Day 2:  346 miles, camping at Red River Valley Fairgrounds w/hookups $25

This entire day consists of good 2 lane roads with plenty of farmland and forests.  Duluth, Brainerd, and Detroit Lakes are the only large towns with services.  Woke up to snow, but quickly melted.  Pretty easy drive, but long.  12.4 mpg.  Got the only site left at the fairgrounds. 

Day 3:  352 miles, boondocking at Flying J Truck Stop (free water and dump) FREE

A freeway day......easy, maybe a bit boring, but very flat.....usually very good  mileage, but the wind WAS NOT in our favor today....11.4 mpg.  Did see 17 pheasant.  Jamestown, Bismarck, and Dickinson all have good services.  NOTE:  If you plan on drinking in ND get your alcohol beforehand.  They have some pretty screwy rules as to beer.  Liquor store or not?  In a store it has to be cordoned off at 10 p.m. etc. 

Day 4:  387 miles, camping at Malmstrom AFB Fam Camp w/hookups $24

40 miles of freeway and then lonely 2 lane state roads with plenty of prairie.  Lewistown is the only town with services enroute, but on arrival Great Falls is a good sized city with plenty of services.  Pretty uneventful day, 13.4 mpg today.

Day 5:  341 miles, boondocking at Cabelas (free water and dump) FREE

Half day of 2 lane roads, the other half freeway, but BEAUTIFUL MOUNTAINS and 3 mountain passes  NOTE:  This time of year requires a close watch on the mountain weather or a divert may be possible.  Lincoln, Missoula, and Couer d' Alene have the only real services enroute.  There is a rest area on Hwy 200 just east of Missoula at Clearwater Junction with FREE RV dump and potable water.  12.8 mpg today.  BAD NEWS:  When we arrived our bedroom slide worked fine, but the living room slideout would not open.  Departed on time the next day with an advance call to Camping World for when we arrived. 

Day 6:  343 miles, arrival at Mom's house (free moochdocking as long as I cook

The final leg is mostly freeway prairie except 1 pass over the Cascade Mtns.  Moses Lake, Ellensburg, and Yakima have services.  The longest day of the trip (9 hours), due mostly to the terrible roads over White Pass.  NOTE:  State of Washington has several freeway locations for free water and dump

      Meals (frozen-quick-reheat-leftovers) for this part of the trip included: 

Ham w/Taters n Veg

Spaghetti w/Blue n Gold Meatballs n Garlic Bread

Wild Boar Apple Roast w/Taters n Veg

Serbian Chicken Eggplant Soup w/Crusty Bread

Usually a meal out (i.e. truckstop café or anything within walking distance)

TRAVEL STATS FOR THIS LEG OF THE TRIP:

Just over 2400 miles

Boondocking days 3, savings $90

Full hookup (RV Park) days 2, cost $49

Net:  Saved $41

Diesel used:  206 gallons averaging 12.4 mpg $539 total

Average price $2.61 with a low of $2.48 (Wakefield, MI) and a high of $3.03 (Ritzville, WA)

Well, I have an appointment for next week for the RV slider motor.   They'll no doubt have to order parts and we'll see how much that costs and/or puts us behind schedule.  This weekend we're off to the beach for some long overdue clam digging!  From here we begin our journey north into Canada and eventually, Alaska. 

"If life gives you limes, make Margaritas" 

Jimmy Buffett

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Pine Top Pimento Cheeseburger

      On our way home we were stopped for a few days at the Scott AFB Fam Camp and the urge came once again to indulge in one of our favorite meals, grilled cheese.  Delicious any time of year, this can encompass a wide array of styles, flavors, and materials........as long as it's grilled cheese, usually accompanied by Tomato Soup.  Several years ago we toured the Tillamook Cheese Factory in Tillamook, OR.  This is one of the nation's best cheeses and can be found in stores throughout much of the country. They have an incredible website featuring many different recipes featuring their products, but by far our favorite is the Grilled Cheese Sandwich Page.  I should mention that the website provides recipes for any type of Burgers, Grilled Cheese, Mac n Cheese, Sandwich, Pie, Pizza, Salad, and even beverages.  There are 242 recipes in all.

www.tillamook.com/recipes/index.html?i=1#grilled-cheese

      They feature 73 different grilled cheese recipes for just about any flavor, palate or taste buds seeking different that you can imagine.  We have made several of these and this is just one of our favorites.  We love the Texas Grilled Cheese, The BABS, Cheesy Mac n Rib Melt, Salami Olive n Eggs, and NY Pastrami Melt. 
      The recipe actually comes from the 'Burger Page'. www.tillamook.com/recipes/index.html#burger  This page provides another 19 recipes for burgers.  I love different and this burger definitely qualifies.  The addition of a fried egg is a taste of home cooking. 
      Let's face it.......the burger is the key, from beef to spices to cooking......in a burger the meat is everything.   Opinions on ground beef for burgers vary immensely, but I have found that fat provides flavor and juiciness.  In fact leaner beef, such as sirloin or round can actually be a bit dry and less flavorful when cooked.  Ground Chuck (80% beef, 20% fat), about 1/4 pound meets this requirement nicely.   Another tip for great burgers:  Add and massage (NOT knead) gently any spices you wish beforehand.  Meat is your baby, handle tenderly.  When frying.......just let it fry, depending on tastes, but DO NOT PRESS, this releases any juiciness you are trying to accumulate.  Flip once and repeat the cooking times depending.  A digital meat thermometer is very handy here. 

MEDIUM-RARE BURGER: 125 to 130 degrees, 2 to 3 minutes per side.

MEDIUM BURGER: 135 to 140 degrees, 3 to 4 minutes per side.

MEDIUM-WELL BURGER: 145 to 160 degrees, 4 to 5 minutes per side.

     The recipe includes their own recipe for Pimento Spread, but you can use commercial if it's easier.  Just be sure to add the appropriate heat via another ingredient.  I can easily list the entire recipe here, but it would just as easy (for you) to link directly to the website for everything.  It also allows for you to change/modify ingredients as you see fit for your tastes.  Besides, it opens the door to the other 241 Tillamook Cheese recipes!

www.tillamook.com/recipes/pinetop-pimento-cheeseburger.html

      The recipe does call for Brioche Buns, but Sesame Seed Buns, Focaccia, Whole Wheat, Kaiser, or any other you prefer work just as well.  For the bacon........I love Wright's Applewood Smoked Bacon, thick cut and very flavorful.....it adds just the right finish. 

      Be generous with the toppings; layer that burger as tall as you want  A long wooden skewer here is helpful.  This is delicious indulgence.  Of course, you can always add more HOT SAUCE as you wish.  I know I do.  This is a delicious, meaty, burger that will not disappoint.  In fact, it just might become your favorite. 

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Photo courtesy of Tillamook Cheese

"I always say eat clean to stay fit; have a burger to stay sane" 

Gigi Hadid

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