Clamming, Oystering, and Crabbing

on the Chesapeake Bay

 

by: Bobby McDonald

The Chesapeake Bay Bridge is an intimidating force for anyone
who is scared of heights (like me!)!

 

Along the edge of the Atlantic Ocean lie narrow bands of land, seashores which are home to an astounding variety of lifeforms....shrimp, crabs, lobsters, clams, and oysters, just to name a few. And, it was my good fortune to recently learn about some of these treasures hidden in the water, that serve as a livelihood for Eastern Shore watermen and the bounty of the tables in Eastern Maryland and Virginia.

 

Clamming at low tide on the beach, using clam rakes to dig them from the sand.

 

"A day spent gathering clams on a remote seaside tidal flat is restorative to the soul," explained Captain Jack, as we prepared to leave Chinconteague Island, Virigina, for the remote marshes, where we would "hunt for our supper." "When the sun is on your back and you are one with nature, you're experiencing the best of the sea wilderness!"

 

 

 

Clams thrive in a wild, remote, place where there is plenty of clean salt water, ample sandy beaches or bottoms, and plenty of spartina grass to provide nutrients for them to grow and develop. The female clam lays anywhere from 10,000 to 50,000 eggs a year and the egg laying is "triggered" by the male, when the water temperatures reach optimum temperatures and they began to release spermatazoa, that have "pheremones" to encourge egg laying.

 

A clam basket like this is used to collect the clams, as they are brought from the water and
captured for consumption.

 

Crabs, shrimp, and other seas inhabitants feed on the clam eggs and larvae, when they can find them. So, many, many eggs must be produced to insure a continuation of the clam species. The laying season for clams in Virginia and Maryland is from May-August, so the clams that we were digging were in the height of their laying season. The larger and more mature clams are up to 30 years old, while the female clam is most prolific in laying eggs at 3 to 5 years of age.

Clams that are started in hatcheries and "planted" in the water have a "head start" and reach market size in approximately 22-28 months, after they are planted in the beds. Market size is one and one-half inches in diameter and known as "littleneck steamer size."

 

This clammer is searching for the morning catch off Assateague Island.

 

Clammers on the East Coast use clam rakes to dig the clams from the sandy beaches or underground beds. Usually the clam is located from 1 to 2 inches below the sand and can be found by two holes in the sand, where their bi-valve system is emitting fluids or has been extracting fluids for food. However, when a clam detects danger, they can burrow into the sand up to two feet.

 

Clam chowder is just one of the ways to consume the catch. One of the favorite ways to eat them on
the East Coast is steamed and then dipped in clarified butter.

 

Many old-time clammers, used their feet to dig the clams from below the the surface of the water. They wore felt "clam slipper" that prevented the shells from cutting their feet, but were thin enough to allow them to use their toes.

 

The marshes around Chincoteague Island are idea for clams,
oysters, and crabs.

 

 

Oysters are another large seafood industry on the Maryland and Virginia Coasts. The oyster production in the region is much less than what it was at one time, due to polluted waters and the encroachment of mankind into their habitat. Chesapeake oysters are important to more than just the palate, as they filter dirt and other impurities from the water. Their reefs provide homes for small crabs, fish, and young oysters. Virginia alone has spent over $40 million dollars to bring back the oyster, doing such things as creating artificial reefs and through education of watermen on repopulating and conserving the coastal beds.

 

Oyster shells are everywhere in the Eastern Shore, evidence of the great numbers that are harvested
from the local waterways.

 

A disease called MSX, first detected in the Eastern Viriginia Coast in the 1950's, has devestated the oyster population in the area. The disease is completely harmless to humans but attacks oysters that are almost ready to harvest, killing and destroying them.

 

An oyster bed, off Chincoteague Island.

 

Tom's Cove, located on Assateague Island, is the best oyster producing area in the region. And, the oyster is best eaten and harvested in the months containing an "R." Thus, the months of May, June, July, and August, are time that watermen in the area concentrate on clamming and crabbing for their livelihood.

 

Oysters on the half-shell above......
and oyster stew, below, are just two ways to enjoy oysters.

 

 

 

Maryland and Virginia are also noted for their outstanding Blue Crabs, located in the waterways of the area. One blue crab can eat about 75 small clams in one night, if they locate in a clam bed. Blue crabs are found from Nova Scotia, down the eastern coast of North America, and throughout the Gulf of Mexico, with the Chesapeake Bay, offering one of the optimum places for their habitat.

 

 

Blue crabs require an environment of a water temperature of  at least 59 degrees for growth and anything above 91 degrees can be lethal. When the temperatures in shallow water exceed the desired temperatures, the crab goes out further into the ocean to reach a place that is to their temperate level.

 

 

In the Chesapeake Bay, sexual maturity of the blue crab is reached at about 1 1/2 years of age. Males continue to molt and grow after they reach sexual maturity. However, females cease to molt and mate. The blue crab is most vulnerable when they have molted and do not have the heavy protective shell around them.

 

Boiled crabs are a favorite way to serve them....

 

Blue crabs are scavengers and bottom feeders, meaning that they get their food supply from the bottoms of the water and may eat other sea animals, decaying organic mater, and sea plants.

 

And, crab cakes are another delicious way to enjoy crab meat!

 

The prized blue crabs of the Eastern Shore are a delicacy and one of the prime seafoods in the region, served in a variety of ways.

Learning about the sea life of the Chesapeake Bay region was an exciting adventure and one that I thoroughly enjoyed. One never knows what the waterways of the region holds, until you experience a trip with an experienced waterman, out on the open seas, and learn about his trade and the many trials that are affected in the business.

 

 

 

 

Try the following recipe, that comes from the Chesapeake Bay Region of our country, using the many varieties of seafood from there, when you get the urge for some great seafood. Or, go online for numerous other recipes utilizing the great seafood produced on the Eastern Shore and Chesapeake Bay.

 

 

Chesapeake Bay

Steamboat Stew

3 large onions, chopped

Corn on the cob, cut in 3rds
New Potatoes, cut in half
1/2 cup olive oil
1 quart water
2 cups dry red wine
2 (10 oz) cans of tomato paste
2 tablespoon sugar
1 tablespoon salt
1 teaspoon oregano
1 teaspoon basil
1 teapoon freshly ground black pepper
1/2 cup parsley flakes
1 pound skinless fish fillets
1 pound blue crab meat
1 dozen soft shell clams
1 dozen peeled shrimp
1 dozen oysters

In a large pan, saute the onions in olive oil, until tender.
Pour the oil and onions into a soup pot, add water, wine,
tomato paste, and seasonings. Add corn and potatoes.
Simmer covered for 1 hour. Wash the fish fillets and cut into
bite sized pieces. Remove any shell from the crab meat and scrub
the clams and oyster shells well with a brush. Add oysters, shrimp,

clams, and crab meat to the pot. Cook for 20-30 minutes on medium
heat, or until the shells on the shellfish open. Then ad the fish and cook
another 6 to 10 minutes.

Serves 8 to 10 people as a first course to a meal.

(Note: You can add sausage, or substitute your favorite seafoods for
those listed!)

 

 

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