I use a Sears 9 hp chipper shreader recently picked up at a yard sale cheap. When shreading I throttle it down to near idle. Not too dusty that way. The shells wound up to be 1/4 inch and mostly in a 50/50 mix of pieces and dust. About 7 years ago I had added clam shells just broken up by walking on them and dug them into the garden. Over this time I noticed when tilling that the shells seemed to be disappearing. Some unbroken shells still remain. It may be that breaking or crushing gives better access to the nutrients. Lobster and crab last about 1 year until gone. I started fall preparations and have added the shell material. Five gallons does not go very far at five pds per 200 sq. feet. If all that is accomplished is to stop or slow mole activity, I will be satisfied. I will do a soil test before planting. I have access to foundry slag and may try some of it. Might be hard on the chipper. As a side note. Charcoal effectively reduces water related wilting. Try it with potted tomatoes to see what I mean. My rubarb has always had water related wilting issues, but not this year. Cucs like it too. A little goes a long way. Hope this helps. Best regards to all.

Clam shells do have Calcium, but how quickly that may be available to plants depends on how active the Soil Food Web in the garden is. As with any nutrient you an put too much in, and the only way to know is with a good reliable soil test periodically.

Yes, the clams are still closed....that's why I need some advice on what to do with them.....If I open them, I'm afraid they will really smell......ditto if I leave them alone..yet the shells are so pretty. I have to make the decision tonight because we have to put the garbage cans out to be picked up tomorrow. Two friends are over now and they are discussing the clams. One maintains that the clams were frozen to death during delivery to the store...or at the store. Is this likely??? Lina

I don't know which is more traditional, I like them both. I love this recipe with white clam sauce. Recipe was shared by Cindy NY many years ago. I made a few adjustments. Home Cookin Chapter: Recipes From Thibeault's Table Linguine with White Clam Sauce ============================== Source: Cindy Miller Linguine with White Clam Sauce 2 T butter 2 T olive oil 2-3 cloves garlic, minced 1/4 cup minced onion or shallot 1 tsp flour 1/4 - 1/2 tsp salt 1/4 cup white wine Oregano to taste 1/4 tsp Tabasco, or dash ground red pepper 3 doz clams, minced and any juice* Fresh grated parmesan 8 oz linguine, cooked Saute onion and garlic in butter and oil until soft but not brown. Stir in flour until smooth. Add remaining sauce ingredients and clams and cook, do not boil, for 15 minutes. Serve over linguine, top with parmesan, if desired. *You can prepare the garlic wine sauce, add whole clams (well scrubbed), cover and steam the clams while the sauce is cooking, and serve over pasta in the shells. This batch we had was pretty gritty, so we steamed and removed the clams from the shells before adding to the sauce. I also did not mince them, since they were pretty small to begin with. . My Changes: I use fresh clams. 2 to 3 pounds 1 to 2 tablespoons flour (depends on how much sauce you want) 1/2 cup white wine 1 to 1 1/2 cups chicken broth 1/2 to 1 teaspoon dried oregano. Note: Althought the sauce can be prepared a little a head of time, add fresh clams (in shell) 2 minutes before pasta is finished cooking. Serve immediately.. Here are my changes. I sauté the shallots and the garlic and then I add a couple of tablespoons of flour. Cook for a few minutes and then add a splash of white wine and at least a cup of chicken broth. Homemade or canned, either works. When the sauce thickens I add some dried oregano and pinch of cayenne pepper. Salt and Pepper. I have only made this with fresh clams and I don't add them to the pan until the pasta is just about cooked. They only take a few minutes to open. Toss with fresh chopped parsley and fresh grated parmesan cheese. I never would have thought that parmesan cheese would work with these, but it is wonderful with the clams.