I remember when we lived in Oregon,by the beach.
We went Razor Clam digging when season was open.
I believe the limit was 10 clams then.
You could dig these clams with a clam shovel or a round tube,which was about 3 feet long and 4 inches round.It had a 1/2 inch hole at the top as when you pushed the tube into the sand,you would put your finger over the hole,to pull it up keeping the contents trapped in the tube.
When the tube was clear of the sand you released the finger hold on the tube and hoped the contents would hold a clam inside.
The way you discovered where a clam was.
You walk along the edge of the incoming surf and look for a small hole,the run the tube into the sand over the hole and hope you get the clam.
The shovel method is a lot harder,as you start digging down between the clam hole and the ocean.
You have to dig real fast because the clam is working it's way towards the water as the tide goes out.
You will find the clam usually 1 to 2 feet under the sand.
These are the best eating clams I have ever tasted,and the can be prepared in many ways.
They can only be found in a few areas of the world.
Named because their shells are razor sharp, these tasty clams are found on sandy ocean beaches and usually dug in the shallow surf. If you are lucky enough to go to the beach and dig your own clams, When you can get fresh razor clams, the preferred way of cooking them is to fry them. This is because sweet, tender razor clams must be cooked quickly and are just about the tastiest thing you can eat. If cooked too long, they will be tough!
When breading and frying food, here are some trick to keep in mind:
First clear your counter top and set out three (3) plates containing the following ingredients in the order listed: (1) flour, (2) beaten egg, (3) bread crumbs or cracker crumbs, plus a rack or plate to hold the breaded meat.
Start by patting the meat dry. Then place it in the four and turn with your hand or a fork to coat it.
Pick up the meat with the other hand and place it in the beaten egg. Using the same hand (consider it your wet hand) to turn the meat and coat it with egg. Then pull it out and lay the egg-coated meat on top of the bread or cracker crumbs. Use your dry hand or fork to pat the crumbs on. Shake off any excess crumbs and set the meat on the final plate or rack.
When everything is breaded, let it rest on the counter or in the refrigerator for 20 to 30 minutes. This helps the coating dry out and adhere better.
The key to loosing weight is HOODIA PRO>.
Northwest Fried Razor Clam Recipe I
30 saltine cracker squares
2eggs
1/4 cup milk
Dash Tabasco
24 medium-size fresh or frozen cleaned razor clams*
3 tablespoons vegetable oil
3 tablespoons butter
Coarse salt and freshly ground pepper, to taste
Lemon Slices
*If the clams are frozen, thaw them in a colander in the sink so they will not be sitting in water as they thaw (if you don't drain them as they thaw, they will be tough).
Crush the crackers with a rolling pin. Do not use a food processor which will spin them too fine.
In a shallow platter, beat the eggs together. Add the milk and Tabasco sauce.
Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil.
Tenderize clams by pounding with the textured side of a meat mallet - pay particular attention to the tough siphon end.
Dip each clam in the eggs; drain off any excess. Place them in the crumbs to coat. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes to the breading set up.
While the clams are resting, heat the vegetable oil in a heavy frying pan {cast iron pan] is ideal) over medium-high heat. Add the butter. Heat (but not so hot as to smoke).
NOTE: Give the oil plenty of time to heat up and make sure it is at the right temperature before you begin. If it is too cool, the clams will soak up oil and be greasy. If it is too hot, the clams will burn on the outside before the inside is cooked. Most foods are fried at 350 degrees F. To gauge the temperature, use a thermometer or drop a cube of bread in the oil. If it turns golden brown in 1 minute, the oil is ready to fry in.
When the oil is hot, use tongs or a spatula to carefully add the clams. Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side. NOTE: It is important not to overcook the clams or they will be tough.
Allow the oil to heat back up in between each round of cooking your clams.
Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate, sprinkle with salt and pepper.
Repeat until all clams are cooked and serve as soon as possible while warm. Serve with lemon slices.
Makes 4 to 6 servings.
Northwest Fried Razor Clam Recipe II
1 cup all-purpose flour
Coarse salt and freshly ground pepper, to taste
3 eggs, beaten
1 (3.25-ounce package) Panko (Japanese-style crumbs), appx. 2 1/4 cups
1 pound medium-size fresh or frozen cleaned razor clams*
1 cup vegetable oil
Lemon slices
*If the clams are frozen, thaw them in a colander in the sink so they will not be sitting in water as they thaw (if you don't drain them as they thaw, they will be tough).
Place the flour in a pie pan and season with salt and pepper. Whisk the eggs in a second pie pan and place the Panko crumbs in a third pie pan.
Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil.
Tenderize clams by pounding with the textured side of a meat mallet - pay particular attention to the tough siphon end.
Dredge a clam in the flour mixture, dip in beaten egg, then coat both sides with Panko crumbs. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes to the breading set up.
While the clams are resting, heat the vegetable oil in a heavy frying pan cast iron pan is ideal) over medium-high heat. Add the butter. Heat (but not so hot as to smoke).
NOTE: Give the oil plenty of time to heat up and make sure it is at the right temperature before you begin. If it is too cool, the clams will soak up oil and be greasy. If it is too hot, the clams will burn on the outside before the inside is cooked. Most foods are fried at 350 degrees F. To gauge the temperature, use a thermometer or drop a cube of bread in the oil. If it turns golden brown in 1 minute, the oil is ready to fry in.
When the oil is hot, use tongs or a spatula to carefully add the clams. Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side. NOTE: It is important not to overcook the clams or they will be tough.
Allow the oil to heat back up in between each round of cooking your clams.
Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate. Repeat until all clams are cooked and serve as soon as possible while warm. Serve with lemon slices.
Makes 3 to 4 servings.