Pacific Razor Clams: How to Catch, Clean, and Cook Them

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Pacific Razor Clams: How to Catch, Clean, and Cook Them
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A guide to the Pacific Northwest's best-kept shellfish secret.

just to gawk and send it to their friends.) The greatest concentration of razor clams is found on the 53-mile stretch of shore on Washington State’s southern coast, where the flat, sandy beaches make an ideal habitat.Razor clams are collected in the hours just before low tide, when the receding water leaves behind soft sand and the above-mentioned little dimples, or"shows," appear where the clams have been digging downward.

You’ll want a paring knife for this job—a clam knife, designed exclusively for opening hard-shell clams, is of no use to you here. You need a longer, sharper, and, most importantly, thinner blade. Slide the blade carefully along the inside of the shell, cutting just underneath the small, bay scallop–looking pieces that attach the clam to its shell. There are two of these on each side of the shell.

Cleaned meat can be vacuum-sealed and frozen for about six months, or stored in a container in the fridge for a day. However, the meat is quite perishable. The best plan is always to grab some friends and clean and cook them the same day they’re caught—failing that, clean and freeze them immediately, if at all possible.to help guide you.As with littleneck or Manila clams, a prolonged cooking time will lead to rubbery and tough razor clams.

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