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Food Afield Podcast – Field Note: Purging Clams
You dug the clams. Now what?
One of the most common questions from new shellfish harvesters is what to do once the clams come home. In this Field Note episode, John Fraser takes a closer look at the process of purging clams, why people do it, what it actually accomplishes, and some of the misconceptions surrounding it.
You’ll learn:
* What purging is and why it matters
* Whether purging removes contaminants or simply reduces grit
* How clams feed and filter water
* Different approaches to purging shellfish at home
* Common mistakes that can kill your harvest before it reaches the table
* Practical handling tips to improve eating quality
This short Field Note episode fills in one of the gaps left from our clam harvesting documentary and provides practical information for anyone interested in gathering shellfish for themselves.
Food Afield is a documentary-style podcast exploring wild food, traditional skills, hunting, fishing, foraging, and the stories that connect people to the landscapes they inhabit.
Listen wherever you get your podcasts.
Host: John Fraser
Follow along on Instagram: @johnfraserswildlife
If you enjoyed the episode, consider following the show and leaving a rating or review. It helps more people discover the world of wild food.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit foodafield.substack.com -
Clams of the Pacific Coast
At low tide, the Pacific coast reveals one of the most reliable food systems in North America.
In this episode of Food Afield, John Fraser heads onto the beaches of the Gulf Islands to gather butter clams and basket cockles while exploring the deeper history of shellfish harvesting along the coast.
This is not simply a conversation about digging clams. It is a look at tides, seasonal knowledge, coastal food systems, and the long relationship between people and intertidal ecosystems.
The episode explores:
How tides shape food access on the Pacific coast
Butter clams and basket cockles
Reading productive beaches
The difference between gathering and random searching
Shell middens and Indigenous sea gardens
Why shellfish became such reliable coastal protein
Clam preparation and handling
The atmosphere and sound of harvesting food from the edge of the Pacific
Food Afield is a documentary-style exploration of wild food ingredients — hunted, fished, and foraged in their season.
Hosted by wilderness guide and writer John Fraser.
Subscribe for future episodes covering wild ingredients, seasonal gathering, field skills, and food culture from the Pacific coast and beyond.
#FoodAfield #WildFood #ClamDigging #Foraging #PacificCoast
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit foodafield.substack.com -
Saknas det avsnitt?
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What you’ll learn on this episode of the Food Afield Podcast:
How to identify oyster habitat (jagged rock, broken shell, white clusters on shoreline)
Ideal tide range for harvesting (roughly 0 to 1.5 feet)
Why oysters are often overlooked despite being abundant
Legal requirements: fishing license and local regulations
How to check shellfish safety (DFO closures and PSP risk)
Ethical harvest: take only what you’ll use
Differences between Pacific and Olympia oysters
Practical Takeaways
Where to find oysters
Look for jagged rock, broken shell, and white patches along the shoreline
Avoid sandy beaches (better suited for clams)
When to go
Low tide (0 to 1.5 feet is ideal)
Late winter / early spring tends to be a safer window for shellfish
Before harvesting
Check DFO maps for:
Contamination closures
PSP (paralytic shellfish poisoning) risk
How much to take
Stay within legal limits
Only harvest what you will actually eat
Tools used
Basic prying tool (sailing spike or oyster knife)
Gloves or a towel for grip and safety
Bag or container for transport
Eating & Preparation
Raw on the half shell
Simple mignonette (vinegar, onion, pepper)
Variations:
Mezcal with chili-lime salt
Sea lettuce additions
Optional: pair with tequila or mezcal
Key Idea
Wild food doesn’t require complexity. It requires awareness.
You don’t need specialized gear or remote access.You need an understanding of place, timing, and the system around you.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit foodafield.substack.com -
Welcome to the Food Afield Podcast.
This short introduction lays out what the show is about and what’s coming next.
Food Afield is built around one idea: real food is closer than most people think. Each episode follows a single ingredient—or a single meal—from start to finish. Where to find it, when it’s ready, how to take it, and how to cook it.
This isn’t theory or gear-heavy advice. It’s practical, seasonal knowledge from the field.
The first episodes begin on the Pacific coast, working with shellfish and shoreline food. From there, the show expands—fly fishing, hunting, backcountry cooking, and the broader story of wild food across landscapes and seasons.
If you’re interested in understanding how to actually gather and prepare your own food, you’re in the right place.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit foodafield.substack.com
