Silver
StrandThose heading for Silver Strand Beach do so most often to surf the ocean or sun their bodies. Diving activity is limited and usually confined to the southeast end of the beach at La Jennelle Park, including the rocks and nearby submarine canyon. But divers with a fetish for Pismo Clams know Silver Strand to be a gold mine.
Extending from the rocks at La Jennelle all the way to the breakwater at Channel Islands Harbor is one of he most abundant and productive beds of Pismo Clams in Southern California.
Pismo clams are the most meaty and tasty of the clams available in the southern half of the state. They make fantastic chowder with nearly the entire contents being usable.
The clam bed at Silver Strand lies 50 to 100 yards out in 10 to 25 of water. Depths of 15 to 20 feet seem to be the most productive. One needs only to look for the twin siphons sticking out just above the sand and then dig. Dig quick, as pismo clams can be fast, strong diggers. Usually, only a large dive knife is needed as a probing and digging tool. The only other special gear needed includes a measuring device and a bag. Ten pismo clams (the legal limit) can, however, be quite heavy. Some divers choose to use a float or lift bag to get their clams through the surf and to shore.
Surf here, by the way, can be a problem. The beach is rarely calm. This is a beach dive only for the experienced. The only semi-protected entry and exit is the small cove at La Jennelle Park. This, however, can be quite deceptive. The water in the cove is shallow and often simply makes for a wider surf zone. Also, there is a prevailing rip current off the end of the rocks that can make for confusion both on entry and exit. I often find the more efficient approach is just to head straight out from the beach.
The clams will run in patches. Once you have found one or two, there will be dozens. The last two times I've dived here I've had my limit in less than 15 minutes. Most of the clams are about the same size, so there's not much point of picking and choosing. Minimum legal size for pismos (south of Point Conception) is 4 1/2 inches at the widest point. Most of the clams at Silver Strand are 5 to 5 1/2 inches, rarely bigger. You'll need a measuring device which are sometimes hard to come by. If you can't find one, cut a 4 1/2 inch gap in a plastic slate.
As much as I like to dive here for clams, it can be a bit of a boring dive. Once I have my limit, there is little else to do or to see! The sand dollar beds can be interesting to explore, harboring an occasional fish, sea star or crab, but it's hardly enough to burn up an entire tank of air in 20 feet of water. I generally just like to head back to the beach using my energy to drag a load of clams back through the surf.
Dive Spot At - A - Glance
Location: Sand beach between entrances to Channel Islands Harbor and Port Hueneme. (Most divers park at La Jennelle Park. This allows for two dives - one on the rocks and into the Hueneme Submarine Canyon, and a second on to the sand flats beyond the surf for pismo clams.)
Skill Level: Intermediate to advanced with surf entry and exit experience a must.
Depths: 10 to 25 feet.
Visibility: Poor. Usually 10 feet, but that's all you need to pull pismos.
Snorkeling: For scenery on the rocks of La Jennelle, but only on a rare calm day. Free diving for pismo clams is possible.
Photography: Poor due to limited visibility and lack of subject material.
Hunting: Best pismo clam spot along the south coast. Occasional halibut. Little else.
Hazards: Often tough surf entry. Dive only when calm and only if experienced. Watch for boats.
Note on Clams: Obey any posted shellfish warning signs. Do not take during periods of red tide. To be safe, discard the darkest portions of the meat.
Cleaning
Pismo Clams
As tasty and meaty as they are, they can be a bear to get open! They have the thickest shell of all the popular clams. And they close up tight!
Working over a pan to collect the clam's juices, use a thin sharp knife to insert at the hinge. Sweep the knife in a full arch to cut both abductor muscles that hold the shells closed. With the muscles cut, the clam will open enough to pry open the remainder of the way. Remember to save the juices!
Nearly all the meat is usable. Discard the darkest portions. Scrap the abductor muscles from the shell. Drain the juices to save for later and then rinse the meat of sand thoroughly. Filter the juices with cheese cloth and save.
Pismo clams make excellent clam chowder. Pick your favorite recipe making sure to use the juices for full flavor.
Dale Sheckler is editor and publisher of California Diving News as well as co-author of the book Southern California's Best Beach Dives.