Loading...
March 13, 1986 - When the Tide's OutMarch 13, 1986 The Suffolk Times When the Tide's Out By PAUL STOUTENBURGH One of the things that makes a drab winter's day turn into one of activity is the extreme low tide that the North Shore experiences every once in a while. It's when the forces of nature get to- gether that we get our greatest rise and fall of tide. The principle collaborator this past week was the ferocious northwest wind that charged out of Canada, dropping the almost- spring temperature into the low teens overnight. Added to the nor- mal cycle of low tide and the change in the moon, and conditions are just right to drain our creeks and expose hundreds of feet of beachfront that normally would be covered at low tide. These low tides invite exploration for all sorts of shellfish. It was at times like this that the old hip boots came out of the back closet and one bundled up in long johns, a heavy coat, gloves and the old earmuf- fed hat. In those early days before our creeks were dredged you could walk anywhere. It didn't take you long to find out the walking places and the muddy places. As kids we'd know about the soft clam spots where we could see the squirt holes below the water at low tide and out of reach of digging. But then when the wind blew out the water as it did last week we'd be back with pail and rake. First you'd start to dig down to water and then sort of pick off the crumbling sides that exposed these soft - shelled clams. I can see them now - half ex- posed, six or eight inches deep - their necks still half extending up the hole. It was just a matter of picking them up, fat and squirty. No Better Eating Talk about something good to eat. Well, there's nothing like these steam- ers dipped in a little melted butter. Lots of folks don't eat the necks but in those early days when all food was hard to come by I ate the whole thing -- still do. Of course the women of the house tried to serve our spoils of the sea in different ways. We've had them fried and proba- bly the ultimate way was in a pie. To this day, Barbara often serves up this specialty of Grammy Luce -- Soft Clam Pie. Gosh, those were good eating days. And like so many things, we thought they'd never end. Today it's difficult to get a good mess of P clams, and the threat of pollution threatens that rare treat even more -- unless we start Focus on Nature changing some of our ways. Of course, when the special days of extra low tide came about we'd not turn down the chance to get some oysters that in the early days would be picked from every bank like mussels. Creek oysters have a special taste to me that the restaurant oyster of today just can't match. Perhaps the reason was that we ate them so fresh. My dad was quite an expert oyster opener. Believe it or not, I never opened an oyster when I was a kid. That was Dad's work. I still have his old oyster knife and have since learned the trade, but I'm not the opening master he was, even using his technique. Those low tides brought the farmers down to the bay or creeks for an outing too. I'm sure they looked forward to get- ting out and doing some clamming or oystering during their slow winter months. Low Tides for 300 Feet Most of our bayfront are gradual shallow beaches. Therefore, when these extreme low tides went out there were often vast areas of exposed bay bottom. For two or three hundred feet one could walk out on practically dry bottom. It offered an unusual opportunity to hardclam that was almost like softclamming in style. Evidence of the good spots and the bad could be seen by the piles of upturned bottom here and there. Where clamming was good, there'd be a lot of upturned sand. Where it wasn't so good only small piles of de- bris would be seen. Whether it was an abandoned spot from softclamming or hardclamming, there'd always be a few gulls picking over the dig as soon as you left. They'd get the cracked clams or worms or bits of almost invisible nourishment that I'm sure they appreciated on those cold winter days. No opportunity for a free meal is ever missed by the roving gulls. These special low tides were events in those days -- even today, to some ex- tent -- to get out and break the routine of winter. We never missed an opportu- nity to take advantage of the easy pick- ings that nature provided when her forces came together at just the right time. There's no present like The Times Page 13A Photo by Paul Stoutenburgh SOFT CLAMS - -There are still a few places today you can get a mess of steamers, but ask any oldtimer how plentiful they were years ago and he'll tell you stories that are hard to believe. Jelly Beans! Jelly Beans! Jell y Beans! 25 Gourmet Flavors and Traditional Pectin Beanies Chocolates, Too! Plush Animals, Teddy Bears & Bunnies Easter Ornaments to Decorate your Easter Tree Colorful Papermache Eggs & Bunnies We will custom make your Easter Baskets or sell you the trimmings Old Fashioned Mechanical toys r 11RI 1 ' the d ODYSSEY 133 -135 Railroad Ave. s ' SOUTH Greenport, N.Y. Exotic Clothing and Jewelry Back To Our from The Seven Seas 18 Job Lane Open 7 Days Lunch & Dinner Southempton, N.Y. 10 A.M. - 5:30 P.M. Menu Page 13A Photo by Paul Stoutenburgh SOFT CLAMS - -There are still a few places today you can get a mess of steamers, but ask any oldtimer how plentiful they were years ago and he'll tell you stories that are hard to believe. Jelly Beans! Jelly Beans! Jell y Beans! 25 Gourmet Flavors and Traditional Pectin Beanies Chocolates, Too! Plush Animals, Teddy Bears & Bunnies Easter Ornaments to Decorate your Easter Tree Colorful Papermache Eggs & Bunnies We will custom make your Easter Baskets or sell you the trimmings Old Fashioned Mechanical toys r 11RI 1 ' the d 133 -135 Railroad Ave. s ' Greenport, N.Y. Back To Our Complete Lunch & Dinner Menu Fri., Sat. & Sun. featuring • Prime Rib • Steaks • Burgers • Seafood • Scampi • Other Specialities Hot'n Hearty Winter Meals served FAST in the Tavern or at the Bar 7 days a week from 11:30 AM Daily Specials $2.95 -$4.95