Chef Dad’s Catch & Cook: White Wine Reduction Butter Clams from Coos Bay, Oregon!

Join Chef Dad on this exciting “Catch & Cook” adventure as he prepares a delicious batch of White Wine Reduction Butter Clams, freshly harvested from the pristine waters of Coos Bay, Oregon! This family-friendly recipe is perfect for seafood enthusiasts and showcases the incredible flavors of the Pacific Northwest.

In this video, you’ll witness:
The thrilling process of digging for clams in Coos Bay, where each catch is a testament to nature’s bounty.
Step-by-step instructions on how to clean and prepare your clams for cooking.
Chef Dad’s secret technique for creating a rich white wine reduction that perfectly complements the sweet, briny clams.
Helpful tips for cooking clams to perfection, ensuring they’re tender and full of flavor.

This dish isn’t just a meal; it’s a memorable family experience filled with laughter and love. Whether you’re cooking for a family gathering or a cozy dinner at home, these White Wine Reduction Butter Clams are sure to impress!

Ingredients include:
Watch full video

Don’t miss out on this culinary journey—like, subscribe, and hit the notification bell for more delicious recipes and outdoor adventures from Chef Dad!

Clam hunting Oregon
Chef Dad cooking
Family seafood dinner
Foraging for clams
Coastal cuisine
Cooking with kids
Sustainable seafood
Dinner party ideas
Martha Washington clams
Clamming for dinner
best clam recipe
Coastal foraging
Butter clams Coos Bay
Clam digging Oregon
Chef Dad cooking
Martha Washington recipes
Foraging for clams
Coastal cuisine
Pacific Northwest seafood
Cooking with kids
Outdoor cooking adventures
Catch and cook
Bay Clamming
coastal foraging
Catch clean cook
How to clean
Oregon Coast
Amazing white wine butter clams

#ChefDad
#CoastalForage
#ClamForaging
#ButterClams
#MarthaWashingtonClams
#SeafoodForaging
#ForageAndCook
#CatchAndCook
#ClamHarvest
#SeafoodLover
#BeachForaging
#FreshSeafood
#ForagingAdventure
#WildFood
#ChefLife
#SeafoodChef
#GatherAndCook
#OceanHarvest
#EatLocal
#SustainableSeafood

Call to Action:
“Enjoyed the adventure? Don’t forget to like, comment, and subscribe for more delicious explorations with Chef Dad! Share your clam-hunting stories in the comments below!”

Understanding Martha Washington and butter clams
It’s common to find these clams referenced interchangeably or with overlapping names. Let’s clarify some key aspects:
Are they the same or different?
Overlap in terminology: The term “Martha Washington clam” is sometimes used as an alternative name for a type of clam also commonly called the “butter clam”.
Scientific Names: The genus Saxidomus encompasses both butter and Washington clams.
Northern Washington Clam/Butter Clam: Saxidomus gigantea is a common species found from Alaska to San Francisco.
Southern Washington Clam: Saxidomus nuttalli is found from California’s Humboldt Bay south to Baja California, Mexico. These clams can be identified by their larger size and purple markings inside the shells, according to MasterClass.
Habitat and range
Both are found along the Pacific coast of North America.
Butter clams are found in the intertidal zone, typically buried in sand, gravel, and shell substrates.
Their range extends from Alaska down to San Francisco, California.
Southern Washington clams (S. nuttalli) have a more southerly range, extending from Humboldt Bay, California to Baja California, Mexico.
Size and appearance
Butter Clams: Described as oval to square-shaped, heavy for their size, and can reach up to 5 inches in length.
Northern Washington Clams (S. giganteus): Can grow up to 4 inches in diameter, according to MasterClass.
Southern Washington Clams (S. nuttalli): Can be larger, reaching up to 7 inches, and have distinctive purple markings inside their shells, says MasterClass.
Culinary uses and taste
Butter clams are known for their buttery flavor and are versatile in cooking.
They can be eaten raw, steamed, or used in chowders.
Historically, clams have been a significant food source for coastal communities.
According to the Washington Department of Fish and Wildlife, littlenecks (including Manilas and native littlenecks), butter clams, razor clams, and geoduck are considered choice food species in Washington.
Sustainability and harvesting
Butter clams are generally considered an underutilized resource with abundant populations, according to Sea Forager.
However, it’s crucial to be aware of the risk of paralytic shellfish poisoning (PSP) when harvesting butter clams.
Butter clams can retain algal toxins that cause PSP longer than other shellfish species.
Recent research suggests that larger butter clams tend to have higher concentrations of these toxins.
Traditional ecological knowledge and practices, such as removing the siphon tip and cleaning the stomach, may help reduce toxin exposure.
Always check for shellfish safety alerts and regulations before harvesting any clams to ensure they are safe for consumption.

Hey, I’m Chef Dad and this is my Treybone butter clams. We’re down here still in Kuzbay. We’re going to go over here and we’re going to go for Martha Washington clams, also known as a butter clam. It’s a big old linguini. What I want to do is I want to put together a mixture. We are going to go in with some freshly minced garlic. Chop up our Italian parsley, parmesan arano, freshly grated olive oil, our shallot. Get all the garlic incorporated. We’re going to go through and we’re going to douse all of our clams with a nice helping of our cheese shallot mixture. So, right underneath of everything, we’re going to let this steam up through our clams. Chef Dad smoked salt. Oven set at 400°. These are going to take as long as they take to get done. White wine reduced clams. The fragrance off of them is amazing. Some of the meatiest clams I’ve ever