This morning after my coffee I took them back to the shore which is about 100 ft from the front door, and washed the mud off of them. I keep them in a big plastic box, the kind you use for recycling. Tomorrow they will be ready to eat as they will have purged themselves of sand and mud. Every day now I will have to change the water to keep them happy and healthy...If I don't, I will have a stinky mess on my hands. I like to have a couple first thing in the morning. If I'm careful and quietly lift the cover just so as not to scare them, they will stay open just enough for me to stick em with a butter knife and cut them open then slurp slurp they are gone. After I catch a couple that way, I guess the word gets out and they all close up real tight and I have to wait a couple of hours for them to relax again.
They have a muscle on each end of their shell that must be cut before you can pry them open...this now leaves 4 pieces of muscle that must be cut away from the shell to release the meat. If it was a scallop instead of a co-hog, the muscle is the only part that would be eaten. Scallops have very large muscles as they are able to open and close their shell fast enough to jet themselves away from preditors such as star fish. Some people cook these hard shell clams but it makes them really tough like rubber..if you need some jaw exercise, this is just the thing. They are good cooked and ground up in a chowder but I like them best raw like an oyster.
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