Hello folks, I need some help in the "clam" arena. I love digging razor clams and do so usually when we're there and the tide is right, but I really love steamers cause there's no cleaning process like razors. I was only able to get steamers once about 10 yrs. ago across from Homer at Pedersen Bay, raking thru the rocks on the beach; absolutely loved them. I can't remember anymore what the difference is between butter clams & steamers, help? Something about the way the lines are oriented on the shell??? Is one better eating than the other? Is one more prone to PSP? We're gonna try to get some clams down in Homer during July/Aug and I'd like to be a little more prepared. Also, can these clams be frozen fresh (probably have to get them out of the shell first?) or cooked? Mussels are good too and pretty self-explanatory for identification.
I wish we had a ocean boat!