Coastal Foraging - Scallops, Clams and Cockles - Amazing Shellfish Cookup

Hello, welcome back to the fish chest on the rocks at night. The weather has been terrible lately. It seems like every time I start one of these videos I say it's been terrible weather, but we've had very strong winds in the same direction for about four or five days we have monster tides right now. The first place I wanted to go was a rocky

coastal

area and I wanted to go looking for crabs and lobsters. Unfortunately, when I got there tonight, the weather was very bad. I couldn't have done anything, I couldn't record any video because the audio would have been terrible and it was quite dangerous, so I came to a second location when we had weather in a certain direction for a period of time and stuff.

It coincides with very large tides, sometimes

scallops

appear, now they live in deeper waters on the seabed and then, when the weather goes in the same direction, sometimes it picks them up and brings them closer to the coast when there is a very large tide, Sometimes I can find them at the low tide line, fingers crossed we may be able to rescue them. People who follow the channel may have noticed that I had a lucky

foraging

cube, a purple one, unfortunately I had to retire that cube, hopefully this is going to work out. Be my new lucky

foraging

bucket.

This is his first outing, so we'll see how lucky he will be. I'll cross my fingers and cover a security aspect of this before I get started. I love that people enjoy the videos and that people want to do them. What they see us, people want to go out and look for food on the rocks and find crabs, lobsters and

shellfish

, and that's fantastic. I love that you're interested, but you have to keep safety issues in mind whenever you see me alone. the rocks I will wear a life jacket first of all they don't wear anything they don't weigh anything they don't get in the way and it can save your life not only that but it's in the middle of the night if I tripped and fell no one would hear me no one would see me my wife and a friend of mine know exactly where I am even though I've changed locations they still know where I am they know what time I'm going to arrive and I know what time I'm going to leave if you haven't heard from me at a certain time all I'm going to do is when I leave and Get back in the truck, I'll just text if they've done it.

They didn't hear from me at one point, they know to come and get me, just be careful, that being said, let's go see what we can find, I don't know if you can see that there, but that's the siphon of a king cockle there look look look the size of that group there a lot of these slide olympics and these little carpet shells and there's more of those slide olympics you see them all on top of each other's backs kinda crabing sounds like an old crab shell spider there's a native oyster it's a decent sized oyster to eat with a limpet as it is I don't like the taste of oysters so I'll leave that guy where he is there's another crab these here I hug fish eggs this here is a baby dragonet, perfect, that's exactly what we're looking for, so, oh, you see that one over there is too small, we only want them when they're this big, look at the difference, that one is too small, there's a little school bus baby a pair of crabs curling up on it look, it's unusual to find them sticking out of the ground this is a razor clam look you just have to be nice to it and exercise it because it has a very strong muscular foot under the sand and if you are too hard on them you can break it look there look and there is another look look hold on tight and move and soften the sand around it you need to hold it well, otherwise it will be back under just figure it out, just a little patience, don't throw them too hard because you will break them there, look , look, that's what's trapped under the sand, there's a little peacock worm, but yeah, just stick with the red ones.

In the sand there is another one look look look by moving it around you smooth the sand and it just slides look like this these here are barrels they are the egg sacs of a whelk did you see it walking on the ground there look look? that big orange tongue there are more of those cuttlefish eggs one from a little erudite queen you are welcome now you can eat them but I don't like them very much some areas are a little delicate apparently there is another one as you can see when You can see and probably can hear the winds change direction and it is very raised so we will have to move away here there is another welk well you see the siphon also look there there you go there is another one look now I don't know if you can see, but there are hundreds of tiny, tiny, tiny

clams

, and the water just washed them out from the sand and everyone is trying to see them all again, you see him walking well, that's a baby, one of these, look at this one here, this one is a little small to carry, but look what happens if you don't squeeze in, hug him , look, look, look, look at that, ah, now you see the siphon, there's a little surprise club, that one's a little too small, but look, there's a beautiful purple clamp, another one, there's a big one there and another one, there's a little oyster on the back of all these Olympic games, there's another one, you see, and there's one down here too, there's another big one there. it's a big one, look at that language, and another, anyone who knows me and knows my videos knows that I'm a strong advocate of sustainable foraging, which means just taking what you need and treating it, treating the natural world with respect and I appreciate, as you've seen it there. there are thousands of these around these are prickly

cockles

or royal

cockles

depending on where what we're going to do is we don't need all of these we'll take we'll take these razor cockles but we don't need all of these king cockles so all we're going to do is take the biggest ones, just two four six eight ten 11 12.

Alright there we go so we leave two four six eight ten and all we're going to do is just take them and we'll leave them since they're a little bit smaller out there and when the tide comes in it's going to cover them again perfect, it's a sea sponge, why is it strong on that one, gently makes it almost there. Yes, that's that muscular foot on the bottom. Look, there's one that's a little small if it's bigger than the palm of my hand. Hello, too small. Another one a little too small. Yes, exactly what I was looking for in another.

Oh, easy. big enough, easy, big enough, bingo and another great one, look at that perfect little miniature, I see you, there's one, if you find one, if you find one on the beach, like I did with this one, you see how a a little bit, give it a tap on it like this and if it closes it means it's still alive which means it's good to eat if it doesn't close if it stays open it means it's dead you don't know how long it's been dead so you can't eat it, It's beautiful, that's a nice jackpot here's one and there's one that's

amazing

.

I had never seen so many

scallops

before. Incredible. I had an absolutely

amazing

night looking for food. I have never found so many scallops in my life. Life was amazing, a lot of these real cockles too now let me see, this is the tongue they walk with, I see quite strange, but there is a lot of meat on these, there are thousands of these, I must have found at least 50. I have saved 12 knives and a bunch of fantastic knives that were sticking out of the sand because it was night. I saved ten. I must have found forty-scallops.

I probably found twenty. I was left with ten. I found probably 20 sizes that can be kept. I found probably 30 in total, including the smallest ones, and kept 10. This will be a fantastic feast for all of us. I think what we're going to have to do is I have to go, we're going to have to talk to Jim in the Spargo kitchen and see what he can do for us because this is an amazing seafood feast, yeah, this has been phenomenal, oh yeah, considering that This was the second option for tonight. It's been incredible, I'm delighted, well we've reached the Spago kitchen and we have the razor clam fodder, creamed cockles, fantastic scallops and I'll pass it on to Jim, good afternoon and welcome back to the kitchen. we're going to make some clam chowder with john's hall, I'm also going to make some sauce and a herb crumble topping and grill the

clams

and with the scallops I'm just going to make a warm salad and finish that off with some potatoes. beet fries and some parmesan cheese fries.

The first thing is to blanch them and remove the peel. I actually purged them in some water. I picked them up nicely during the late night foraging and sat them down. in clean seawater, purging it so you can see that they hardly have any sand. If you get them fresh from the beach, the inside of them may have a little slime in this pan. I just have some onion and celery trimmings, some cold water and we're going to do them a little at a time. Sorry, while we get started with the razor clams, I'm going to start pulling these scallops, so place a very thin flat blade knife on the flat shell, tilt the knife slightly down on the shell and there's the scallop, there's the piece of meat, the steering wheel, the top thrill, the bottom thrill, there are the stomach parts, but we'll take out the scallops in a moment, okay. the branching just separates them from the shoulder, that's just giving them a couple of minutes, they'll get a little rubbery right.

I gave John my oyster knife and forgot about it. He forgot to bring it, so these are them. uh well, it closes tight, so I'm just going to pop them using a little bit of heat, so this is a hot baking sheet. Normally I would put them on a hot griddle surface, but I'm just going to pop them in the oven for just a second and they'll release the shell instead of wrestling our fingers off with sharp knives. I can see them falling right on the shoulders, don't you think? They only had a couple of minutes and whatever broth and juices we could get our hands on.

We will use one of them to cook, it smells like beets, right? The aroma is fantastic, they still release, not just a little heat, just loosen them, it's okay, we just have to cause the flywheel in the intestinal tract. and the stomach separates from the meat, you just rolled it up on your bottom, it's just a perfect disc of meat and then there's not much coral there, but now it's like you said you have your excitement that goes on. On the outside you can clearly see where his stomach is yes yes everything that looks unpleasant don't worry about that there is a little bit of muscle that attacks it sticks to the shell I think it's very chewy that little bit of muscle is not pressure it just disappears yes they have been blank, exactly the same as you did with the razor club, yeah, and we'll move on to those little beauties in a moment, okay, the clams that we've blanched in the same broth as the razor clam just taking them out of the shell and I'll place them in the board and I will remove the steering wheel and all the stomach parts again.

Anything that doesn't look right isn't stained. We have cleaned the cockles and clams. This is the liquor with which we blanch them, I have just passed it through a very fine sieve and now I am going to start with curved breadcrumbs for the razor clams and in this pan we are going to make a little fish soup, a little oil and in In that pan I probably have three rashers of smoked bacon that I'm going to fry first to the bacon that I'm going to add. I have two small onions finely chopped and two sticks of celery finely chopped.

Put the lid on. let the sweat go down for a couple of minutes keep stirring this is the seasoning for the razor clams john has been playing with the drone looking at our chimneys uh we fried the very finely chopped onion in a little oil and butter when it was soft I added finely chopped garlic , white breadcrumbs, chopped parsley with a little lemon zest, a little lemon juice and also, while John was out, I have been collecting the razor clams, so, as you see, there is the blanched meat, we have the parts of the mouth and various muscles just bite into that, nice and clean, everything else looks a little dirty and unpleasant.

I'm sure there are people who consider it a great delicacy, but as far as I'm concerned, it's going to create quite a stir. It's delicious in there. Do you want to start stirring? On the other hand, is this it? Have you been promoted? Let's see that that's sweating in there, it's the bacon and the onion, we just sweat it out nice and smooth. now I'm just going to add a little bit of plain flour, if you don't want to use flour, we're going to put diced potato in this soup later, if you don't want to put flour in it, you can put a little bit of extra potato in it and just give it a little bit of strength to thicken that potato it would act as a thickener where we are going to use flour so I would say about two ounces of white flour and ham will stir together and then we just have to let the flour cook for a moment how many times have you hit yourself the head with this to paint? clumsiness, yeah, that's very salty, so all I'm going to add is ground white pepper and a little bit of double cream.

You measure things like Hannah measures things, that's why I can't bake I don't like to follow rules measuring is for baking that's why I don't cook there. I have about two medium potatoes that I peeled and chopped finely and I will add them to the thick soup as soon as it comes to us, it is getting thicker, yes, as soon as you see it start to simmer, lower the heat, it is okay, we'll give it 10 minutes, let the potatoes cook, and then we'll get the Tomato Fish Sauce that I made the other day. We had a glass of late season tomatoes, so I sweated for about 20 minutes.

Half a kilo of chopped onion. about two kilosof our soft and bruised tomatoes. I have made the most amazing tomato sauce. the flavor is very intense, let it heat up and then I will put the trams and then you will need to pour the mixture into the clean clam shells, the potatoes had a soup burger, 10 minutes on low heat, the potatoes are cooked well, so I'm going to add clams and I'm sorry, clams in our tomato sauce and have here a diced salmon fillet and some undyed naturally smoked haddock, sorry, it got into the fish, so in this one you have plums, undyed smoked cinnamon salmon and in this one you have this is the tomato sauce with the tongs just take a spoon it's amazing it must have been cooked by a right angel breadcrumbs finely chopped onions sweat with garlic plain white breadcrumbs lemon zest lemon juice garlic parsley my hands are clean because I have done all the dishes well hot oven that is 220 and we will give it those 10 minutes we are going to make some parmesan fries so you have a baking sheet with parchment paper and this is going to Go into a preheated oven for a few minutes, it doesn't have to be Parma ham, any of the sliced ​​air dried hams you find in the supermarket will do, but it just adds a nice, intensely flavored texture to the scallops.

There is that wonderfully toasted earth that forms the salad to accompany the scallops. We had a glass of beets from the garden so there are some small beets that I baked yesterday and I peeled them, cut them in half and I'm going to sauté them in a little olive oil with a splash and finish them with a splash of balsamic vinegar now the scallops have a pan heating up there's a plate that I put like an ounce of butter and I melted it in the oven and I'm just going to swirl the scallops in the melted butter and then I'm going to add them to the hot dry pan.

They are a perfect little medallion of meat. A little vinegar. I do this. There are no splashes. There are dozens. You can't make a clock. Making a watch is precisely what I do. pretty good, they're literally seconds and they go around one two three four five six seven eight a leaf salad watercress spinach homegrown gland press homegrown tomatoes scallops will rest well there with the warm beetroot I'm just going to deglaze this with a little bit of vinegar lemon juice and pour it in as these are some cheese crisps that I just made earlier, they are grated cheddar cheese and grated parmesan placed on a baking sheet in a hot oven it almost looks something like this. 10 minutes, I guess again it's a nice crunchy texture.

I have soft scallops there's all the butter and the cooking juices and the corals a splash of cider vinegar a little lemon juice the smell here is phenomenal it smells delicious it's a crunchy crusher prosciutto ham parma ham bacon it's okay to think that everything this was picked up the beach are amazing we've done it we did a fantastic job jim thank you so much you like it well we're done aren't we? Yes, we finished our fantastic seafood feast from Spago's kitchen, all the clams and everything you saw me harvest. the ones on the show here yeah, you just want to give us a quick recap of what you went over uh yeah, thanks john, that was pretty delicious, I'm definitely over that, we made a chowder with the clams and I also filled the razor clam, the little sauce of tomato that I made earlier, topped with breadcrumbs with garlic, lemon and herbs, and what else do we have?

Oh, the scallops which were simply sublime, in a bitter leaf salad with beetroot, beetroot fries, Parma ham fries and cheese fries. just a taste sensation, we're all completely full, we can't even handle them, we can't even handle the crumble we brought home, the apples and uh, John Blossom looked for the blackberries, but we're just defeated by all that delicious seafood. uh, just tremendous, if there's anything in particular that you would like to see cooked in our own style, then please make some suggestions to John. I'm chasing him for some John Dory. Some delicious dishes that I would like to prepare for everyone.

Chasing it well, I think everyone is waiting for me to catch it, John, that will be delicious, yes, we definitely will. I hope you enjoyed the video. I hope you enjoyed joining us on the show and then in the Spargo kitchen. Jimmy said if you have any questions about anything like this or any suggestions, leave us a comment if you enjoyed the video, like if you enjoyed the channel, subscribe if you think any of your friends would enjoy the videos please. share them in the meantime, all the best and see you later, bye.