Hey, I'm Ton Vin, host of Seattle Eats, a fruit podcast from the Seattle Times and KOWW.

Seattle's waterfront got an $800 million makeover to create a vibrant public space.

But is it a tourist trap?

I'll tell you where to get a good bite with raving the crowds.

Listen to Seattle Eats on the KOWW app or wherever you get your podcast.

Hey, good morning. I'm Patricia Murphy. Happy Memorial Day.

To celebrate the long weekend, we're sharing an episode of our sister podcast, Seattle Eats.

It's about clamming on local beaches.

But don't look for classic manila or razor clams in this episode.

Host Tan Vin and restaurant owner Chris Szekiewicz went hunting for horse clams.

You won't find these gems in seafood markets because they have a bad reputation, but when they're prepared well, horse clams are a real treat, just like their cousin, the gooey duck. In this episode, Chris shows Tan the best way to dig up horse clams and whips them into a Peruvian-inspired Ceviche. Here's Ton. I love that smell.

I know that.

Smell, low tide.

One sunny day, last month, I drove to Bridge Bay State Park near Bellingham.

The tide was super low, revering rocks covered in barnacles, and further from the shore,

a lot of sand.

Birds waded through the shallow water, picking off sea critters for lunch.

I met with Chris Beckovich in a parking lot right by the water.

We're going to be heading a little bit to the south end of the beach here,

which is, you see those little tidalins where it's very flat and very sandy. We're going to be

going on the right around where the herons are hanging out. As we get closer to the flat, sandy

part of the beach, I start seeing shallow holes in the sand. The holes are the size of a half dollar.

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