ST. JOHN’S, Antigua — Desi Banhan, chef at Hermitage Bay resort on Antigua, takes guests cockle fishing in a nearby salt marsh. Wearing long pants to ward off jellyfish, you slog through 2 feet of slimy muck packed with small clams that you ferret out with your feet.
I found it hard just keeping my balance while Banhan and local fisherman Deon Harrigan (above left) came up with dozens of clams that Banhan cooked at the resort. I harvested about a third of what they did and declared them both “clam whisperers.”
Later, Banhan showed us how to make “cockle water,” a delicious light broth of fresh veggies and spices, and of course, cockles. $60 per guest. www.hermitagebay.com
Paul E. Kandarian