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Razor Clams


Shelby
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A quick search turned up this: http://www.wdfw.wa.gov/fish/shelfish/razorclm/razor10.htm

Don't know where you're located, but all the razor clam recipes I saw were referring to Pacific razor clams.

I've lived in Virginia and Maryland for many years and the razor clams we get around here are pretty much considered to be fish bait! :laugh: Don't know if that's truth or unenlightenment.

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We eat a lot of razor clams here in the Pacific Northwest. They are delicious.

I find the best way to eat them is simply fried and served with lemon wedges and tartar sauce.

I soak the clams in milk first, then dip them in seasoned flour or store-bought fry mix.

I saute them clams in a hot skillet with a mix of both butter and olive oil.

Sear them for only about a minute or so on each side to brown the coating and they are done.

If you cook them too long they will be so rubbery you can't hardly cut them with a knife.

The texture of razor clams is a bit chewy, even if they are cooked perfectly, but that's what I like about them. Lots of meaty clam flavor.

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Oh I knew I could count on you guys! Thank you SO much. I had fears of buying them and ending up having NO idea how to make them!

I'm reading through the thread listed above as we speak.

David, I'm definitely going to fry a few as that sounds really great!

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Here are a couple of links to recipes from Wildwood, a fine restaurant in Portland OR

Both are fancier than the basic flour, eggwash, breadcrums and fry recipe. I've had the first at Wildwood - as good as I've had in a restaurant. The second was just recently published in the local paper and looks to be more of a winter dish.

http://www.alaskaharvest.com/Merchant2/mer...ge=ah/PROD/7331

http://www.oregonlive.com/foodday/oregonia...7900.xml&coll=7

A razor clam thread from a Portland Food and Wine Thread:

http://portlandfood.org/index.php?showtopic=2215

Years ago as a kid we'd vacation at the Oregon Coast and dig clams. They don't get any better than when you clean them and eat them in sight of the water.

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Remember they're called razor clams for a reason: the shells can cut you quite badly. My mom, a Seattle native until she was 26 or so (she's 74 now), can still point to scars on her hands from razor clam shell cuts.

This whole love/hate thing would be a lot easier if it was just hate.

Bring me your finest food, stuffed with your second finest!

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Here are a couple of links to recipes from Wildwood, a fine restaurant in Portland OR

Both are fancier than the basic flour, eggwash, breadcrums and fry recipe. I've had the first at Wildwood - as good as I've had in a restaurant. The second was just recently published in the local paper and looks to be more of a winter dish.

http://www.alaskaharvest.com/Merchant2/mer...ge=ah/PROD/7331

http://www.oregonlive.com/foodday/oregonia...7900.xml&coll=7

A razor clam thread from a Portland Food and Wine Thread:

http://portlandfood.org/index.php?showtopic=2215

Years ago as a kid we'd vacation at the Oregon Coast and dig clams. They don't get any better than when you clean them and eat them in sight of the water.

Thank you Keith! I'm so excited to try these. *sigh* I would love to live by the sea.

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Remember they're called razor clams for a reason:  the shells can cut you quite badly.  My mom, a Seattle native  until she was 26 or so (she's 74 now), can still point to scars on her hands from razor clam shell cuts.

:shock: Thank you for the warning!

I cut the crap out of myself opening oysters a while back---course it didn't help that I had imbibed a bit of wine before hand....... :unsure:

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We eat a lot of razor clams here in the Pacific Northwest.  They are delicious.

I find the best way to eat them is simply fried and served with lemon wedges and tartar sauce.

I soak the clams in milk first, then dip them in seasoned flour or store-bought fry mix. 

I saute them clams in a hot skillet with a mix of both butter and olive oil.

Sear them for only about a minute or so on each side to brown the coating and they are done.

If you cook them too long they will be so rubbery you can't hardly cut them with a knife.

The texture of razor clams is a bit chewy, even if they are cooked perfectly, but that's what I like about them.  Lots of meaty clam flavor.

yes yes yes yes yes!!! this is the way to enhance them ... anything else just hides them I think!!!

this is it for me and razor clams they are absolutely fantastic eating!!!

Edited by hummingbirdkiss (log)
why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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