Monday, March 1, 2010

Pacific Razor Clams

Terry invited me to go razor clamming this past weekend.  Last minute I declined the offer since they were going camping and I thought 3 adults and two very over active children would be too much in the travel trailer (of course I was right).  It is a good thing my knowingness was was on alert because there were tsunami warnings.  Evacuating with a travel trailer would have been a nightmare.

Anyhow the trip was successful and Terry brought home 75 beautiful Pacific Razor Clams.  He called me on Sunday to come and help clean them.  Since I have not cleaned razors before I hopped on over.  There is a good tutorial and slide show at How to Clean Razor Clams that is really worth seeing for yourself.  I have also written an article on razor clams that will be posted soon.

Razor clams are really large compared to the clams I grew up with in Massachusetts. OK, so I didn't actually grow up in the sand.  You know what I meant.  I also worked part time in a fish market while in High School and college so I saw a lot of clams. When I was young we used to go to this island called Brown's Island and at low tide would dig for clams, find an old beer can washed up on the beach, build a fire and steam the clams.  It is a wonder we did not die from Red Tide or a rusty can.  Now a days that would not be recommended at all.

The clams were not too bad to clean if you don't mind touching them.  I guess some would find the yucky.  There really wasn't much smell because they were so fresh.  I am looking forward to frying some up and also making a chowda (that is chowder to the rest of you).  If you have any really good clam recipes I would love to have you send them to me.  I really would like to be able to make fried clams like they do at the Clam Box where my friend Marge took me when I visited Massachusetts in October!


Anne - Fiona and Twig said...

Those clams are enormous!
I don't suppose it would gross me out, do, after all, work with mucous as a respiratory therapist!

Thanks so much or your visit, have a wonderful week!


Anonymous said...


1 quart shucked clams
1/2 cup milk
1/2 cup cold water
1/2 teaspoon salt
3/4 cup finely ground yellow corn flour
1/3 cup all purpose flour
1/4 teaspoon onion powder

Rinse clams and allow to sit under refrigeration for several hours in a combination of 1/2 cup each of milk and water combined with 1/2 teaspoon salt.
Combine well the all purpose flour, fine corn flour and onion powder in a shallow dish.

Drain clams briefly and dip in mixture. Deep fry in hot oil, about 365 degrees, until golden brown but not crisp. Fry a few at a time until you have the right temperature. Don't add too many at once because this will lower the temperature too quickly.

Drain on clean paper towels and season to taste with salt and pepper while hot.

Serve with lemon wedges, tartar sauce, and cole slaw.

Onion rings and french fries as sides are traditional New England clam shack fare!

Anonymous said...

Oh for a good bowl on New England clam chowder. Not the thick kind that you find here in Washington where it is so thick that your spoon stands up straight in it. New England clam chowder has a milk base and is made with milk, clam juice, clam strips, potato, onion,salt pork and a dash of salt and pepper to taste. The fried clams are great too! They are not greasy either! My mouth is watering now just thinking about it!

Susan said...

Love them clams. Never have cleaned a clam, I leave that to the processors. ;)

Try out my clam chowder recipes on my blog, Cooking in Nana's Kitchen. They are pretty tasty, if I do say so myself. If you like them more milky, just thin out with more milk.


Rick said...

Interesting, a canning site and article on clams and no recipe for canning clams.