When HG/BSK spent many happy years in their Fire Island dune house (magnificent Atlantic Ocean views), tasty hard shell clams were harvested from the Great South Bay (not polluted decades ago). Fire Island is a long barrier beach off Long Island between the Atlantic and Great South Bay. Using their educated toes, HG/BSK (and pals) would excavate dozens of clams. They were the raw material for many BSK feasts–cold raw clams on the half shell; Italian Clams Casino; classic linguine with white clam (and much garlic and chopped parsley) sauce. HG/BSK and friends would often gather on the rear deck of their home, eat Clams Casino, sip white wine and icy Martinis, and watch dramatic sunsets over the Bay. Happy times. There were echoes of Fire Island as BSK, friend Leslie F.; Noel and Yossi M. (BSK’s sister and brother-in-law) went clamming off a Prince Edward Island south shore bay. Scored many`juicy saline little necks (HG’s favorite size clam). BSK recreated her white clam sauce dish. Fabulous eating–and a dash of nostalgia.
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