Bring out the taste of razor clams through frying, smoking or fritters

FOR THE OLYMPIAN

Originally published November 27, 2001

Here are some suggestions for what to do with that limit of razor clams freshly dug from the sand.

Razor clams should be cooked and not eaten raw. They must be cleaned before cooking.

Fried Clams 1

Roll cleaned and rinsed clams in flour seasoned with salt, pepper and garlic powder -- or crush garlic into the hot oil.

Fry at 350 until they're golden brown.

Cook, drain and dig in.

Fried Clams 2

1 limit of clams (15), cleaned

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 tablespoons diced bacon or salt pork

1/2 cup chopped onion

1 cup diced raw potatoes

2 cup water

1 pint clams ground or chopped and liquid

1 can evaporated milk

3 tablespoons butter

1 teaspoon salt

1/4 teaspoon 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 cup chopped razor clams

1 bottle flat beer

1 1/2 cup 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 and cook 2 minutes per side. Test, and if not cooked, drop by smaller spoonfuls.

Spaghetti and Clam Sauce

1/2 cup clams -- grind about 6 big razor clams

1 cup dry white wine, very dry sherry or vermouth

1 cup chopped onions

1-2 cloves garlic

1/4 cup butter and 1/4 cup olive oil

1-2 teaspoons oregano

1-2 teaspoons basil

3 tablespoons Romano or Parmesan cheese (grated)

Salt and pepper to taste

2 tablespoons parsley if you use dried -- 1 cup if you use fresh-chopped

1 package 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 cup oil

1 tablespoon liquid smoke

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

1 tablespoon seasoning salt

1 tablespoon chili powder

1 tablespoon celery salt

1 tablespoon garlic powder

Combine and stir oil and seasonings, then add clams. Bake on cookie sheet or in shallow pan at 350 degrees for one hour. Stir and drain frequently, saving juice. Store clams and juice in air-tight container. Will keep in refrigerator two to three weeks.

Source: Washington Department of Fish and Wildlife.

The Olympian Copyright 2001

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