Dear shellers,

Just back from Holden Beach, NC. Tens of thousands of Minor Jackknife clams
on the mudflats. Is there any way of preparing the meat from Busycon carica
without it being real tough?

Is there a website for health advisories for clams and oysters in
particular areas? Didn't find anything under NC and marine fisheries and
shellfish or other key words. Had myself two nice big hard-shell clams late
last night with melted butter. And a couple of Chione cancellata's.

Lifetime mystery question: the morning after boiling lobster in a pot of
water, there are distinct snapping sounds from the pot (with water
remaining). The lobster is long-devoured, its claw-shells in the trash. Is
his ghost snapping from lobster heaven? Or is there some property of the
lobster broth reacting with the (I think) aluminum pot?

David Kirsh
Durham, NC