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Cockle fishing on Antigua

desi Banhan (right), chef at Hermitage Bay resort on Antigua, takes guests cockle fishing in a nearby salt marsh.

Paul E. Kandarian for The Boston Globe

Desi Banhan (right), chef at Hermitage Bay resort on Antigua, takes guests cockle fishing in a nearby salt marsh.

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.”

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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

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