Dining on Red Sea Clams
After a fun, successful day pulling clams out of the Red Sea's Gulf of Aqaba (previously: Collecting and Cooking Giant Clams) I followed it up with another two excursions out onto the coral shelf.
But today's session will be my last, for mid-day low tide levels have quickly started returning to 'normal' as the influence of the new moon swiftly diminishes.
Yesterday I managed to pull about the same amount of calms out of the sea as the day prior—19, as opposed to 21 on my first attempt. But towards the end of the session I discovered a technique that would allow me to greatly increase my speed and rate of success with the clams.
I'd finally discovered that instead of trying to surprise the clam and cut or pry it off (in the split seconds before it had a chance to tense up and lock down onto the rock or coral) that it was far easier to simply thrust my knife through its open shell, past the mantle tissue and into the byssal opening.
Simply put, suddenly impaling the clam without warning seemingly stuns or kills it instantly, which results in it pretty much popping right off the rock without any force or coercion.
There was no short supply of clam meat for our meal this evening.