Wottermen Chronicles
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Wotterman Ambassador Program Launching This Week!
Warmth Ambassador Program The Surf-fur Warmth Ambassador program is extended to unique individuals in various water communities who embody the Wotterman lifestyle and live our culture. We value their community involvement and dedication. We want you to apply to be the newest member of the Wottermen Ambassador Team and work with us to spread the…
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Part One: A Colorado River Expedition
A story adapted from the tales of Gary Mortimer. MEET THE THREE AMIGOS! One day last year, Gary Mortimer was sitting on the beach with his friend Mark Geraghty shooting the bull after paddling around the island at Lake Havasu. Suddenly, Gary had an idea only a true adventurer could inspire: paddle an OC1 the length of the…
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How to Style Your Favorite Coat of the Season
Yesterday fashion stylist and SoCal local Sally Lyndley came out with a video showing viewers 5 Ways to Style a Surf Fur Parka. She writes: “The Surf Fur parka is my favorite coat of the season, especially for every day wear. It’s warm but light and also is a killer wind breaker. In this episode…
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Clamming in the AM
Our Wottermen team went out clamming last weekend for some good ‘ol Pismo clams. They woke up at 4 am to get out to Coronado Island for the low tide.
We brought bikes to go from one spot to the next quickly if we were in a dud spot. We also brought a long fork-type rake, like the kind for baling hay, to poke the sand feeling around for a hard object down below. The tide was very strong and our little grom waterman was almost swept away but, he fought the current with only clams on his mind.
It was a good idea that someone brought a big army duffle bag to store the clams. Just don’t forget to take them ALL out! We accidentally left one in there and didn’t notice for a week.
We went from spot to spot and the kids had a great time. They got 30 clams total….10 is the limit for each person.
When they returned home, they had to take them out of the water and wait for them to open their mouth a bit and then jammed a knife in them to cut them open. Don’t forget to keep the juice for clam chowder. Take all the meat out and chop it up. It can be frozen or cooked right away. We made clam Oreganato which was a red sauce with lots of Italian spices, wine, whole peeled tomatoes from a can (I like San Marzano or Pom)garlic and olive oil. Simmer for a bit then add clams to cook for at least 30 minutes. Served over rice or pasta. We put it on top of black forbidden rice with bread.
If you can, do it on the beach so you can leave a few shells behind.
