Introduction Regulations Clam Population Sampling Domoic Acid Recreational Fishery How to Dig Razor Clams How to Prevent Wastage How to Clean Razor Clams Razor Clam Recipes

Pacific Razor Clam (Siliqua patula) Razor Clam Recipes There are numerous recipes for cooking razor clams. Below are a few of the more popular ones that have been selected for your enjoyment. Please note that you should properly clean all clams before cooking and all clams should be cooked or otherwise prepared before eating.

Fried Clams 1 limit of clams (15) 3 eggs 1 cup of flour 1 cup of cracker crumbs Salt and pepper to taste Rinse clams, drain, dip in flour, egg, and roll in cracker crumbs. Using high heat, fry in 1/4 inch oil in pan. Brown quickly for one minute or until brown per side. Take out and lay out on paper towels to absorb any grease, then serve. Clam Chowder 2 Tbl. diced bacon or salt pork 1/2 C. chopped onion 1 C. diced raw potatoes 2 C. water 1 pint clams ground or chopped and liquid 1 can evaporated milk 3 Tbl. butter 1 tsp. salt 1/4 tsp. white pepper Saute pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, saute until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil. Serves 6. Razor Clam Fritters 1 C. chopped razor clams (reserve the liquid) 1 bottle flat beer 1 1/2 C. pancake mix 6 green onions - cut very thin, use greens 1/2 green pepper - cut very thin 1 stalk celery - cut very thin Mix onions, celery, green pepper and pancake mix together. Add clams and juice to other ingredients, then add beer till you have a very thick mixture that can be dropped from spoon into hot oil at 375 . You may not need all the beer because of the clam juice. Drop by spoonful in oil - cook 2 min. per side - test, if not cooked- drop by smaller spoonfuls. Spaghetti & Clam Sauce 1-1 1/2 C. clams -grind about 6 big razor clams (reserve the liquid) 1 C. dry white wine, very dry sherry or vermouth. 1 C. chopped onions 1-2 cloves garlic 1/4 C. butter and 1/4 C. olive oil 1-2 tsp. oregano 1-2 tsp. basil 3 Tbl. Romano or Parmesan cheese (grated) Salt and pepper to taste 2 Tbl. parsley if you use dried - 1 cup if you use fresh-chopped 1 Pkg. spaghetti noodles cooked Saute onion and garlic (crushed) in butter and oil combined until almost tender. Add spices. Combine wine and clam juice and add it at this point - simmer to reduce some liquid then pour in the clams, parsley and cheese. Simmer for a few minutes to warm up clams. Add salt and pepper. Pour the whole pan of sauce on your cooked spaghetti. Sprinkle on more cheese as desired. "Smoked" Razor Clams 1 limit of razor clams (cut into small pieces) 1/2 C. oil 1 tbsp. Liquid smoke 2 tbsp. Worcestershire sauce 2 tbsp. lemon juice 1 tbsp. seasoning salt 1 tbsp. chili powder 1 tbsp. celery salt 1 tbsp. garlic powder Combine and stir oil and seasonings, then add clams. Bake on cookie sheet or in shallow pan at 350 degrees for 1 hour. Stir and drain frequently, saving juice. Store clams and juice in air-tight container. Will keep in refrigerator 2-3 weeks. Fried Razor Clams and Fritters Cheese flavored goldfish crackers Egg Chopped clams Clam liquid Chopped chives, sauted shallots or onions Run cheese flavored goldfish crackers through a food processor and use them for the breading for frying the clams. The herbed, cheesy flavor is delicious. You can also use them for clam fritters. Take the leftover egg and breading, add the milky clam liquid (minus sand) from the bowl the clams were in before breading, add some chopped clam, and if you wish, some chopped chives, or sauteed chopped shallots or onions and fry the fritters in the pan used to do the clams. This is almost better than the clams by themselves, and it stretches the limit to feed your limitless friends, and your friends will be limitless, once word gets around Best Darn Razor Clam Dip Ever Basic ingredients 2- 8 oz. pkgs. of cream cheese reduced fat variety works fine) 8-10 oz chopped razor clams (gently cooked) a little - to lots- of clam nectar from the cooked clams (depending on how clammy you like it) 1 Tbs. Worchestershire Sauce (use the brown variety ONLY) 1 Tbs. lemon juice 1 Tbs. garlic powder Salt to taste A little sugar to taste if you like 3-4 shots of tabasco Add ins: 1- tsp lemon zest (if you like) for flavor and garnish 1-2 finely chopped green onion(s) for flavor and garnish chili powder or paprika for some "kick & color" Finely (or not so finely) chop razor clams in processor (or by hand) Cook on Power 8 (sauté) ~ 1.5- 2 min. in microwave in container with vented lid. CAUTION: Do not overcook clams!! (Unless you like chopped rubber bands.) You can always cook a little more if need be. Cool clams quickly after cooking (I put dish in freezer for 5-10 min ) Add clams and nectar (all or some) Mix all above ingredients Adjust salt, sugar, garlic, lemon, Tabasco, zest to taste Garnish and enjoy !!! Note: For thinner consistency, add or substitute sour cream, cottage cheese or plain yogurt for some of the cream cheese.