A full day of clamming, learning about seaweed, and cooking (with citrus!)
We’ll start the day gathered on the shores of the Tillamook Bay in Garibaldi to learn all about clams! You will hear what makes this habitat so unique and special to various clam species that inhabit it. We’ll chat about oceanography and ecology as well as where to find, and how to hunt different species. We’ll be focused on gathering cockle clams, and each person will get to work towards harvesting their limit! It’s asked that you bring your own rake (BYOR) to class.
Next we’ll walk on over to the Oregon Seaweed, the largest land-based seaweed farm in the country!
Learn the ins and outs of the seaweed industry in the US, the benefits of growing and eating seaweeds, as well as the many different uses for it in culinary and beyond! Students will get to harvest their own pacific dulse to take home and then experience a cooking demonstration at the next part!
Head to Wheeler, OR to make your own ceviche!
We’ll then head to Wheeler, OR to the Neahkahnie Smokehouse, where we’ll walk through the process of making fresh clam and seaweed ceviche. You will see the steps involved in cleaning and processing your clams, as well as the techniques of cooking with citrus. We’ll eat ceviche out of clamshells along the shore of the Nehalem River while enjoying locally made cider from Carola Wines.
Clams shown prepared by Chef Maylin Chavez for Oregon Albacore Commission. Clams harvested by Brad Farmer (:
