Plymouth Harbor is formed in part by a 3-mile long barrier beach. The seaward side has a long gently-sloping beach that becomes much exposed during a very low "clam tide".

This is good grounds for sea clams. Every summer Richmond and I go clamming a few times to get these delicious creatures, typically filling a 5-gallon bucket and dividing the spoils.

The sea clam,  more properly known as the Atlantic Surf clam (Spisula solidissima to malacologists), is a big critter: we keep only clams that are as big as the palm of a grown man's hand. After shucking, about 2/3 of the clam is edible, so you can get a good meal from a couple of them. While shelling clams, it is tempting to eat a couple of those adductor muscles, and that's a good thing.

For all the nutritive value and culinary delights of these mighty mollusks, one of the best things about gathering sea clams is just getting out into the water in the early morning, before the beach gets hot and crowded, walking and looking, sometimes chatting and sometimes not, just being out on the quiet beach in the morning.