Razor Clam Chowder

Razor clamming is a Northwest tradition. And while I’m not a native of the PNW, I do love clamming. There’s something rewarding about going out to the beach when it’s cold, windy, and possibly rainy then digging in the sand to unearth one of the best tasting shellfish around.

20141108_225036

Find a clam showing itself, dig it up then bam, it’s that simple. Razors have a buttery, creamy and yet meaty flavor making them perfect for chowder, pasta, or fritters. These are the three main way I eat them.

RazorClam2_mh

We went at night, so pictures weren’t available. However, in the spring, the clamming tides are in the morning and things look a little like this.

20141124_195513

Clean them up and then you have a good mixture of bodies, necks, and the foot. The foot is the creamy part great for fritters.

These went into my usual clam chowder. to substitute for a dozen regular Manila clams, I use about 4 cups of fresh diced clam meat. I like a lot of clams here.

To…..die…..for…..

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: