This workshop will introduce students to inter tidal ecosystems of the Oregon Coast. We will discuss tides, ocean conditions, and safety. We will be digging Razor Clams on the beach front in Seaside. Students will learn about the different environments of various clam species as well as the clamming industry along the Oregon Coast.

After clamming we will venture to Osprey Cafe where owner and avid forager, Josh Bokish will make us his locally famous smoked razor clam chowder. Josh opened Osprey Café in 2014 after working in kitchens all over Portland. Foraged goods often appear on the menu; including mushrooms, sea beans, stinging nettles, seaweed, fiddlehead ferns and wild onions, to name a few.

Extra bonus, chowder will be served in bowls made by a local potter Michelle Valigura of Basalt Pottery in Cannon Beach. Michelle has created her own blend of recycled and foraged clay that is sourced from the cliffs of the north coast. She incorporates this mixture of clay into bowls and plates for daily use or an artistic showpiece. You’ll even get to take these home with you.

Shellfish licenses must be purchased prior to class, which can be done online through the Oregon Department of Fish and Wildlife – https://myodfw.com/crabbing-clamming/licensing-info