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Razor Clams

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I understand that the Pacific species of razor clam needs to have its innards removed before cooking. But what about the Atlantic species? As best as I can tell it appears that you don't have to trim out the stomach and some other parts of the Atlantic razor clam as you do the Pacific.

Can anyone confirm this and/or offer cooking/prep tips. I saw some in Philadelphia's Chinatown seafood markets today and want to try them.

Bob Libkind aka "rlibkind"

Robert's Market Report

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