Diving for World Class Butter Clams Off the Coast of Oregon - Deep Dive
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- In the premiere of ‘Deep Dive,’ Portland chef and Eater Young Gun Jacob Harth (‘19) dives for the unique Butter Clam off the coast of Oregon, and shows us how the bivalve is prepared for a seafood platter at his restaurant Erizo. Read more about Jacob Harth: trib.al/i8ro0HY
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I have a bad feeling that once these clams from this area go mainstream the clam population will drastically decrease. Hope they have a sustainability plan for the clams.
@Herbie Versailles ...what? Everything is irradiated, all the time. The Earth is radioactive, the Sun is radioactive, the rest of the universe is radioactive. There isn't significantly more in the Atlantic than anywhere else. And this is the Pacific ocean, not the Atlantic.
I'm sure you need a license and you get a limit. Such laws are in place for that reason...
@@r1pthesystem45 You sweet summer child...
Other clams are harvested and aren't extinct. Catch limits can work.
Of course with ocean acidification, if doesn't matter. No shell, no clams surviving.
Shellfish are one of the most sustainable seafoods we have. They can be efficiently farmed without harming the environment. The clams should be OK...
This clam looks delicious and great to prep with friends. But idk about the restuarant. That's hella prep for one clam.
Oh, don't worry, I'm sure they charge hella $$$ for it too!
Aaron exactly haha
These guys were trying so hard to make these sound like an undiscovered delicacy
I agree lol !!
@Migu Piana not with the way he serves em lol just from the sounding of the ingredients i cringed a bit
We usually have those in most coast. Best and easy way to prep it is just put it on top of the stove (high heat) or grill it. And once the shell opens it's considered cooked, the shell and the meat will get separated easily. Dip the meat into vinegar w/ sliced chili and eat it.
Sweet, with a hint of taste of the sea, balanced with sour and spicy tanginess of the vinegar and chili. Phenomenal flavor.
“We want to serve this as naturally as possible...”
Proceeds to ruin the clam with melon juice and oil.
I checked a lot of this out as a scuba diver. The average area these clams are is about 18 feet at most, the bay gets no deeper than 38 feet in the main channel coming in. At 20 feet, not only is there a no decompression time of more than 4 hours, you could easily surface in an emergency with no ill effects without a safety stop. You might have to equalize maybe 2-3 times if that? Why are they hyping up the danger? There are no sharks in the bay and other than cold water, little danger. The only real danger is getting in the Bay from the channel because of tidal conditions.
I don't dive, but I also don't get what they were talking about when they said "most of the pressure change occurs after 4 feet." Like what? How does that make any sense
@Matthew-cw3gn you are right, it doesn't (scuba diver here). The biggest pressure change occurrs at 10m (~33ft). It's to do with the atmospheric pressure. On the surface, the pressure is = 1 atmosphere. With each 10 metres of depth, the pressure rises by another atmosphere. Hence, at 10 metres the pressure is = 2 atmospheres and it has practically doubled (from 1 at the surface to 2 atmosphere). That's why it's the biggest change. These guys are fear mongering, I don't know why.
As an experienced diver who dives in that area, you can’t underestimate how much more disorienting it is diving in cold, murky, high-surge conditions. Not to mention you’re wearing highly constrictive gear compared to conventional diving (dry suit and full face/hand/feet gear) and more weight to anchor you in the tide. Most people who scuba dive are accustomed to basically diving in crystal clear bath water wearing nothing but a bathing suit or light wetsuit. I also had a really hard time the first time I dived in PNW conditions with a dry suit after only diving in the tropics.
We’ve gone out to Samish Island in Washington to go “claiming” every year and eat these. Definitely a local treat. You do not need to dive for them. Literally just start digging a hole and fill your bucket. The local regulations are pretty favorable right now. I would imagine commercial harvesting will change that for regular people.
That tedious work he was doing to prepare them are why they aren’t mainstream. They are a middle weight clam. Too large to steam and eat by the buckets because of the amount of poop in the bellies, and too small to harvest like he was doing normally left for a Geoduck, which are great but we (America) ship them to Asian countries for top dollar.
Very informative for a TH-cam comment
interesting editing choice of showing the captain talking about the clam shells in the water and then abruptly changing to him talking about divers equalizing. what was the point of that?
This dude said they can’t find them anywhere else, Washington state “hold my beer”
How did they make diving look so difficult? You would just free dive for them at that depth in New Zealand...
And make sure you descend very slowly stopping every few feet so you don't rupture your ear drums, lol what?? that dude standing on the bottom could practically reach up and touch the bottom on the boat wtf were these guys talking about.
jps121 ....did you copy and paste your own reply cuz I saw this comment on another comment thread 👀
@@imtired6614 yep, I certainly did. I posted my same comment like 3 times cause I'm a lazy bum lol
@@jps121 listen dude, you either need to make a good shitpost, or put the effort into an unfunny comment, not make unfunny shitposts.
@@basilmemories oh you were the guy in the video talking about descending slowly huh
I was really excited at the beginning of this video and incredibly let down by the end.
Because?
Marquis Charlemagne poor cooking. Waste lots of meat
@@toveychow3635 you do know that fish soup and stock exist? No chef would toss stuff, that can be used in a broth.
Tovey Chow he’s only prepping the edible raw clam in video.... he says it over and over again. You just don’t listen.
@@zacksmith5801 it's not about a cause. It's about the outrage. He doesn't care, what he disagrees with.
They make diving look like they are preparing to see Titanic....
I’m sure it’s delicious, I just think he’s over complicating something that should be kept rather simple
Ya man I agree.. dash of lime and a pinch of salt should be plenty ..
Yep. He wasted a lot of parts too
Well put
‘We like to prepare it as naturally as possible.’
Drowns it in melon juice and olive oil
Getting people hyped up about a clam that isn't easily found, doesn't sound like a good idea to me
Whats with all the danger???Tillamook bay is only 18 feet deep.
And make sure you descend very slowly stopping every few feet so you don't rupture your ear drums, lol what?? that dude standing on the bottom could practically reach up and touch the bottom on the boat wtf were these guys talking about.
jps121 lmaooooo, my sister who’s 14 free dives 15 ft easily hahahaha
@@pedrobury6275 I don't think 15' counts as free diving... You drop further than that diving off the diving board.
David Elliott Look up the definition of free diving
Prop A Clamda
They trying hella hard to bump up the market price on these lol. What a joke.
Right lol
Have you seen the menu at this restaurant?
@@kevinshaw2165 I have, and I've been dreaming about it ever since ...
Human: "they are an extremely important part of the eco system" Clam: "why! why! why!"
Beautifully done! Never dove for clams, looks pretty fun
Yo taku-san, just want to say that I love your content. Always look forward to your videos and I hope you keep them coming. Gambatte!
Taku you should do a comparison between the nor cal clams and these oregon ones!
Don't dive with these guys. They will kill you with that amount of weights. This is extremely irresponsible of them to use that much weight.
It is impossible to equalize while you sink with 65 pounds on you. You sink faster as you get deeper.
These guys are literally admitting to attempting manslaughter.
It's extremely dangerous apparently. Please be careful
Yeah that clams costs only 2 dollars in a kilo here in Asia.
It is great you have such a delicious clam right on your door step and only found their. Problem is if you create a demand for them you wont find them their anymore. Keep that treat for yourself and your community 👍👍
"The first four feet is where most of the pressure change happens."
I don't think water works that way...
Well you're wrong. In a marine environment (salt water is slightly denser than fresh water), it's one atmosphere of pressure for every 30 ft of depth. So 30 ft down, the pressure has doubled from surface pressure. But you need to go another 60 ft to double the pressure again. The ratio is what matters, so it is in fact easier to equalize your inner ear as you go deeper because the pressure does in fact change more slowly. I've been diving for several decades and I know this not only from theory about how gasses behave under pressure, but from direct experience diving.
@@marksando3082 4ft is only a little over 1 meter 🤣
We dig a lot of them up here. I prefer steamers but maybe that's because we always cooked these. They're tough and chewy when cooked.
For an average Oregonian, 20 clams a day is pretty good. Butter clams are abundant and pretty easy to dig for. We usually go for gapers and pad the rest of our limit with butters.
2 years from now they will be overwhelmed
why’s this guy making such a huge fuss about equalising smh made me thinking they were gonna go wayyyy deeper than that...
yasmin s yeah! They went down no further than 25 feet! What a joke
Hi there, Oregonian native here, tillamook bay is really dangerous and the tides can change dramatically, yea 25 feet may not seem that far, but our waters are extremely cold and unforgiving. But yes I agree they exaggerated this video.
Nina Newberry I wanna move to Oregon. So sick of the east coast
Perceived delicacy.
I'd rather eat those than the ones cleaning up car beaches. Oil slick clams are gross.
@@BillyN31 you guys have the good 🦞 though.
This chef is a clam master who deserves more recognition!
Sooo do u eat the entire filling of the shell at once or u pick out each piece? (Talking about the end)
These dudes have introduced terrifying amounts of hipsterness into a basic clam foraging operation in Portland.
These guys are so smug you can tell they are from portland...
obama yourmama Progressive scum they are
No, they're from California and MOVED to Portland. Haha
Tillamook native here, I love love love butter clams, ate them all my life. Better than geoducks!
Nice. What do you think they taste like?
Im from lincoln county and i love our ecosystem,and appreciate your love for it aswell.
Everyone loves and appreciates a good… clam
I used to eat butter clams all the time in Washington state. We’d find them while digging for geoducks and bring them home for chowder. I don’t know why they’re not a more popular shellfish.
I honestly like cockles more. Not only are they pretty much everywhere in Washington, but they don’t have the same level of PSP hazards that Butter clams carry, I also found butter clams to be more chewy and unpleasant. At the beach I go to, horse clams are also bountiful and strangely shallow compared to their usual depth. I’d rather get macomas (even with the immense sand inside them that requires a purging of at least 2 days) compared to butters.
i live in alaska and butter clams are everywhere you can fill a 5 gallon bucket in half and hour. problem is butter clams have been know to hold deadly concentration of PSP up to 2 years (FDA limit for PSP in bivalves is 80 µg/100g)
PSP What is that ?
@@Gaelstormify paralytic shellfish poisoning, a microscopic plankton called a diatom is toxic to humans in very small doses and can not be cooked or frozen out. It is eaten by clams, mussels, oyster, etc
It's great to be able to swim down 15m and help expose a relatively untouched clam species to potential decimation...with a douchy, hipster, foody touch. You guys are onto it. Well done.
Thats waaaayyy too much damn prep to eat one damn clam, no thanks
it's ADDuctor by the way
Was wondering why the clam would need a muscle to open up..
I don’t know how I ended up here after watching seals getting rescued 🥴 but these look delicious
Clams dont have abductor muscles... they have adductor muscles!
I was going to point this out.
😂😂
Terence Vasquez you’d better cut that abductor muscle, or else wind up in a windowless, and soundproof! van, having been Abducted!!!! by this clam... be careful, everyone, and make sure you cut that abductor muscle
yeah this was bothering me the whole time wtf lol
The subtitles actually corrected him hahaha
You know food is going to be extra af when non asian chef finishing a dish using chop sticks.
Those were culinary tweezers of some sort...not chopsticks
Basically wanna *Over* *Harvest* by introducing the clam 😂
One of many reasons why I love living in the pnw
This video cracks me up haha! I literally free dive the same bay , and grab some of these little guys when I remember to. I'll grab a 1/2 dozen , bread them up and put them in a frying pan and be done with it. Delicious. What do you charge , like $12.00 for one clam after you doctor it all up and actually kill the real taste of the clam? You have to be serving this in Portland , right? Cause those idiots would pay it haha.
The platter they showed at the end would cost you $110 at their restaurant, plus a mandatory $5 service fee for "farming costs".
I saw an episode on bizarre foods with Anthony simmer. He dove there and got them . Same technique just brush the sand and there they are.
These look very similar to the North East Quahog and the smaller Cherry stone that we clam off the coast of RI and Massachusetts. They look great.
People sometime don’t realize but to take the used shells and put them back in the water rather then throw them away because the shells produce calcium which help,the next generation of clams to grow.
Lol way to make going 10-15 feet under water seem like it's super intense. I understand being nervous, but they acted like they were going down far enough to get the bends coming back up. Hahaha
Still a cool video, just funny.
LOL what happened to the rest of the clam by the end?!
Cory Tam wasted 80% of it lol
Hope u guys will get it to the market and make some great money...butter clamps in the south Pacific specially fiji and New Zealand is afar more a easier dive and mostly during low tides people just pick them up without diving .
But it's great to see what you guys are trying to do here wish you guys all the best .👍👍.hope to visit you guys someday!!
This is likely the simplest commercially harvested seafood (by diving) in regards to abundance and depth.....
Wow.. Looks more easier than digging them out by shovel on dry land.
I grew up in this amazing area. I understand they trying to promote a new product- but now, because of this video, this amazing area is subject to over harvesting and humans negatively affecting the ecosystem he was bragging about. This saddens me.
Feel you. I grew up in PC
What a great videography it is!!
If it's so important in the eco-system of the lake, then why are you taking it away?
It’s the Pacific Ocean, not a lake
Nature is so well made
Look I'm an 8th generation Oregonian and these are NOT anything new. If you wait until low tide you can literally walk out and pick them up. I used to sturgeon fish in the pools at low tide when sturgeon would be trapped. You could pick these up like rocks.
I probably just boil dozen of it at once, dip in light soy sauce and eat the whole clam.
boiled clams are delicious
zpumbaa zp you need to try boiled blood cockles in Thailand or Malaysia. Better than oyster and very cheap
This is the way
My fried said I butter clam up and not not make any bad puns for this one, but I think that's a little shellfish!
that was beyond horrible
@@Noobnubnoob sorry sorry, I know it was a bit of a pun-ishment!
Ok, his chopsticks skills were pretty impressive though.
If we have that clam, we won't share it hehehe 🤤😁😂🤣🤤
Such a big fan of these episodes. I click the thumbs up before it even starts playing.
yall need some water pumps. one to vacuum clams up to a tank and one to blow out the sand to reveal the clams. better yet if you can do it from the ship mechanically that would be best.
Butter clams are wonderful fried!
Clams are a delicious wild treat, but theres something about describing them as 'product' , performing micro butchery on them with fancy pants knives and then tweezing them back into their shells that makes this whole proposition unappealing to me.
“We” always look for new “products” when the last one is rooted.
Local speciality for locals. Read Cod by Mark Kurlansky. You are asking to destroy this animal.
Wow great job Amigos.... I love seafood and specially clams.... Hi from Montebello California 🍻 🍺🍺 👍
As an Oregonian, I can confirm that this is exactly what a PDX male sounds like... At least any one of them who considers itself a feminist.
You can sound like this as well!!
Step 1.) Upspeak the end of every sentence in an attempt to sound informed or interesting.
Step 2.) Whistle your S's. No, not a Texas Whistle (i.e. Matthew McConaughey) ... More of a tooth whistle (i.e. Shane Dawson)
Step 3.) Be so afraid of your audience's reaction to what you're saying that you're not entirely sure what to say next. However, be more afraid of losing your chance to speak. Filibuster by saying "uhm" "like" or "sooooo"
Step 4.) Take yourself so seriously that satirical humor is offensive and should be punished by violent masked vegans who claim to promote anti fascism.
U should have a backup in case ur hose malfunctions....3 minutes of air would be enough.
Keep it a local delicacy Oregon is an amazing state u don't want it to be overfishing like California is
Does anyone knows if the cutting board he is using is mahogany?
Where can we buy these butter clams?
Man I got robbed I wanted to see someone actually eat it!!!!!
I bet that would taste fantastic with a dash of freshly grated wasabi.
I've fished, dug, but never dove for clams and I can tell you its not that hard to just drag a giant net across the sea floor & catch much more. Also no offense but clams are a common folk food, it just depends on a person if they prefer it or not. I'd say if you don't like clams just eat shrimp or crabs, they both work perfectly in creamy stew.
Everybody needs to feel important, somehow... SHARK!!!
It’s like Chef John’s long lost son!
Please keep in mind what depopulation of filter feeders does to the quality of sea water.
Love clams and would love too taste these butter clams
This video makes a point that isn't well known about the Oregon Coast. Every year we get a lot of casualties because the beaches may look calm but we do get really string currents. When we say stay away from the beach because we have 40mph winds it isn't just referring to the wind. It means there's a nasty current that is dangerous. Sneaker waves are a real thing and so is the riptide. Never turn your back on the ocean and always listen to the locals.
Are they to be eaten raw?
45 dollars later... you're still hungry
You cant just call anything fermented kimchi dude 😔
awa yeah right call it sauerkraut
Looks like imbao in the Philippines :/ we gather it from the tidelands.
Imbao, mas masarap yon
Wish they didn’t show the area, I fish there!
And now commercial fishing will got over harvest them (trolling) and mess up the eco system, thanks Eater!
Amazing
looks sustainable for sure...
It’s found nowhere else… Except for everywhere else on the West Coast.
How many times are you going to change the thumbnail in hopes of catching someone eye?
Captain, it is your environment, 55# of weights are too dam much. Even for your size. Consider cutting back, a littleat a time, you Likely can get more work done UW with less work. A small bailout air system might also be a consideration. Too much can, and does, go wrong Underwater. From a former UW Pro. Good video. Best
Does this place ever go low tide and exposed or stays flooded? In the Asian countries. They clean out the mantle and also eat the meat on that.
Watch out for barnacles!
Nice info from the chef
"We want to serve them as naturally as possible" Then drowns them in olive oil, kimchi juice, and diced fruit. Interesting work, but the execution at the end was just a bit pretentious.
Countless clams.. but one swoop of a trawler and boom on the brink of extinction 🤣
Opens Clam;
“Simón karnalitoo, this is not my barrio”
One of my fave clams.
AWESOME
Well, this way better than exotic animals though..