HELP!! Clam Bait Questions

Learned colleagues:

I haven't used clams for bait in probably 1/2 a century, no exaggeration, and have a couple of questions if you don't mind.

1. What's the proper amount of Kosher salt to add to brine them prior to freezing?
   
   
2. I found a razor clam bonanza. Not terribly fond of them on the plate, but are they good for bait?

Thanks,
R7

We get fresh clams from time to time for porgy fishing. There is not an exact ratio that we use, but if I had to guess it is about a full box per 5 gallon bucket. I’d definitely try and eyeball it as best you can. You want to make sure that the clams are thoroughly covered throughout the entire container. What I usually do is lay down some salt in the bucket then pour some of the shucked clams in and mix them around, rinse and repeat, until all of your clams are in there. We usually place them in a freezer afterwards for a few hours to cure.

Not sure on the skimmers. I think they’re great eating. You can try the above with a few of the skimmers to see how they take to the salt.

We get fresh clams from time to time for porgy fishing. There is not an exact ratio that we use, but if I had to guess it is about a full box per 5 gallon bucket. I’d definitely try and eyeball it as best you can. You want to make sure that the clams are thoroughly covered throughout the entire container. What I usually do is lay down some salt in the bucket then pour some of the shucked clams in and mix them around, rinse and repeat, until all of your clams are in there. We usually place them in a freezer afterwards for a few hours to cure.

Not sure on the skimmers. I think they’re great eating. You can try the above with a few of the skimmers to see how they take to the salt.

Thanks, questions was not for skimmers, which I think are inferior to hard shells in my chowdah and pasta, but razor clams. I wonder if the haddock will like them? I don't mind them for cooking, but major chefs make a big deal about them. To me it's almost like the way the fawn over shad. When I've had eaten shad it's like, "OK it's a big herring, just a little less fishy than bunker. Why does everyone wax poetic over this???"

me think most bait stores are not selling ocean clams whole wit shells on.. the clams are shucked sitting in their juice... I’ll buy a few quarts, let em drain, cheap salt ( kosher not needed I think) mix em around till gooyey, freeze in plastic bags 6-8 at a time... cellfish...

Thanks, questions was not for skimmers, which I think are inferior to hard shells in my chowdah and pasta, but razor clams. I wonder if the haddock will like them? I don't mind them for cooking, but major chefs make a big deal about them. To me it's almost like the way the fawn over shad. When I've had eaten shad it's like, "OK it's a big herring, just a little less fishy than bunker. Why does everyone wax poetic over this???"

I meant razor clams. Not skimmers.

Had razor clams in black bean sauce down Chinatown a few months back. They were delish.

Typical ocean water has about 3.6 ounces of salt per gallon. I usually use about 6 to 8 ounces to make a brine for skimmer clams. I have never tried it, nor used as bait, a razor clam but I would imagine it would work.

I use 1/2 box of kosher salt to a gallon of skimmer clams. Keeps them fresh for several years!

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I use 1/2 box of kosher salt to a gallon of skimmer clams. Keeps them fresh for several years!

Does that work on bearded clams also?

ohhh boy

How To Salt Cure Bait For Surf Fishing Yourself

You can salt cure your own bait. It’s simple and easy to do. Salt cured bait will get you just as many hits as live bait and it doesn’t come off the hook as easy either. Bait that has been cured is firm and will hold the hook much better. It also has the same…

surf-fishanybeach.com

Never knew Roccus surf fished😉😉

Never knew Roccus surf fished😉😉

principle would apply whether surf casting or from a boat - you're salting baits in either scenario
😉

U tell em... C22...

salted clams are not always better.....unsalted is better for porgys for example...unless you like small fish

always salted my bank mussels for flounder fishing and they lasted all season

Quite a ton of humorous responses here. Only wanted to know how much Kosher salt to add. As someone said, salted clams are salted clams, whether or not you fish 'em from the beach or boat. HTF would a fish know the difference of angler location, unless of course the bait is presented in 300' of water which in Maine could only be a few long casts. I have 100' deep spots I could easily reach from shore.

Don't need to sell me on salt vs. no salt. I know damn well that to be able to freeze clams and when you defrost them, have something that may actually stay on your hook a bit, you have to salt. I also know that haddock have no problem with sucking down salted clams. I just needed to know the Clam:Salt ration.

Thanks to those who can directly answer a question and a suggestion for the rest that there may be a future career for them in politics. When's the last time you've heard any politician answer a question posed to them without spinning so far away from the original question it was gobledeegook??

ok roccus here ii how i go about it take the shucked clams and put then in a collender the amount really dont matter one pound or ten use kosher salt and spninkle about 1/4 cup of salt per pound mix the whole mess up till the clams are evenly coated and put then in a cool place over night to cure make sure you leave them in the collender to drain their juices .The next day package then up and freeze you can put aside what ever you think you mite use in 2 weeks and just leavr then in the fridge they will be fine.This is for surf clams (skimmers) i dont recommend salting hard clams quohogs as they shrivel up into tiny little unreconizable grey balls they lack the big meaty foot of a skimmer that makes the majority of the bait and again be carefull of too much salt youll end up with clam baccala.And like freezing any seafood you get out of it what you put into it very fresh product in good quality out . crap in crappier stuff out

If you salt your clams, and I mean a simple brine, much less salt than the dry curing method, how long will the clams stay good in the refrigerator (35 deg F) verse freezing them (0 deg F).

most simple brines are not much saltier than the clams naturally are give them a good salting and if the clams are super fresh they will last an easy month and more

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Does that work on bearded clams also?


Nah, she said it burns.