Walking Fish Cooperative & Community Supported Fishery
Local Seafood, Healthy Communities



The fishing is beginning to improve with the cooler temperatures moving in. This week members will receive black drum or sheepshead and littleneck clams.

Sheepshead and black drum are firm and mild flavored. The fish are delicious broiled, baked or fried. When it comes to eating clams, smaller is preferred since they are tender and delicious. Clams are best stored in a colander in the refrigerator.


Delivery Details - Thursday, October 27th

Black Drum and Sheepshead caught using pound nets in Pamlico Sound by fishermen Vince Emory, Aron Styron and Buddy Goodwin

Littleneck Clams - harvested on the shore of Cape Lookout by Paul Russell

Pick up Information:
Sarah P. Duke Gardens Parking Lot

4:00 - 6:00 p.m.

Black Drum and Sheepshead 

Clams Creole

(We usually make this with shrimp, but the clams were delicious in the Creole sauce)
1/2 cup chopped onions
1/2 cup chopped celery
1 ½ TBSP butter
1 ½ TBSP olive oil
1 16-ounce can diced tomatoes with green chilies
1 8-ounce can tomato sauce
1 ½ teaspoon salt
1 teaspoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
18 littleneck clams
Sauté onions and celery in butter and olive oil until tender, about 5 – 7 minutes. Add diced tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, and chili powder. Simmer 45 minutes, uncovered. Add ½ cup of water. Add clams that have been scrubbed and rinsed well. Cover and simmer until clams open. Serve over rice or linguine. 

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