If anyone reading this lives in the Tri-State area, in or not too far from NYC, and has some interest, I would be perfectly happy to train someone so that they could learn what they need to know about shells in order to really get into the subject.
I know one local sheller on Long Island, NY, Steven Rosenthal, who is very good indeed, and extremely knowledgeable. He is not as old as I am, but he is no spring chicken. He and I were both saying that it would be great to have some younger people with a serious interest in the local shells. Both Long Island and NYC used to have their own, very active shell clubs, but not any more.
Please let me know (drop me a message) if I can help you learn about the local shells of our area, assuming you have some degree of interest.
This looks as if it washed up here but these are not known to occur on the East Coast of the US.
Perhaps instead the shell is what is left over from a human’s seafood dinner?? Are these sold as frozen clams? Or stuffed clams?
I did some online research, and I discovered I could order a dozen live clams of this species delivered to me for only $8.00.
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Those are so cool!
Thanks Jesssica!
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