Do Razor Clams Have To Be Cleaned Before Freezing

Mollusk evidence

First await for a "mollusk show." What is a clam show? That's where a clam has withdrawn its neck or started to dig leaving a hole or dimple in the sand. In that location are three major kind of "shows" to look for:

• Dimple: A depression in the sand
• Doughnut: A depression in the sand with raised sides
• Keyhole: A hole in the sand with very distinct sides or sometimes shaped like an "hour-glass"

E'er await for the larger sized hole shown here side by side to a quarter. This is a proficient indication that the mollusk will be larger, but not ever.

Clams volition too show at the edge of the surf line when you lot pound the beach with a shovel handle or your foot. They may squirt sand and h2o out of the pigsty where they are located. You need to be quick when digging in the surf as razor clams dig quite fast in the soft fluid sand.

How to dig with a clam shovel

1. Place the shovel bract 4 - 6" seaward of the mollusk evidence. The handle should be pointed toward the sand dunes.

two. Apply your body weight to push the shovel vertically into the sand while you drib to 1 knee joint.

three. Remove sand by lifting the shovel upward and forward. Repeat until you tin reach the mollusk's trounce with your mitt.

Digging razor clams in Washington video

Digging razor clams with kids

Cleaning and preparing razor clams

Beginning, rinse all sand from your clams. Place the clams in a big pan or a sink with a stopper. Pour a large book of boiling water over the clams (about ane quart for fifteen clams). Wait well-nigh x seconds and dump out the water or drain the sink. Immediatelyidentify clams in cold tap h2o and remove meat from beat out.

Transporting razor clams

The best way to send razor clams is dry and in a cool spot. Roofing them with cloth soaked in seawater can help. It is too best to clean them as soon as possible and get the meat into the refrigerator.

Information technology is non recommended to send them in seawater, unless for just a brusque fourth dimension.  In seawater they go along to respirate and every bit a metabolic by-product they produce ammonium. In a closed container they begin to suck that dorsum in and that can lead to an off-sense of taste in the clam mankind.  In freshwater they dice and begin to deteriorate – the aforementioned when stored directly on ice

Razor clam recipes

There are numerous recipes for cooking razor clams. Beneath are a few of the more than pop ones for your enjoyment. Please note that you should properly clean all clams (remove and discard all of the gut fabric) before cooking.  For more recipes submitted by Washington razor clam diggers, download our razor mollusk recipes publication.

Dan's low-fat Razor Clam Chowder

Notes:  Forget the common salt pork, bacon, and the butter to try this tasty recipe to enjoy your razor clams and not experience guilty!

• two cups diced leeks (onions can be substituted)
• 2 cups potatoes (Yellow Finn or Yukon Golden are best) diced into ½ to ¼ inch cubes (retrieve spoon sized)
• three large cloves of garlic well diced
• 1 Tablespoon of olive oil (or canola oil)
• 2 pints canned razor clams chopped and liquid (or 10 medium-sized fresh razor clams)
• 1 quart low-fat butter milk
• 1 can evaporated milk
• two cups (or more) chicken broth (optional if yous need more liquid)
• 1 teaspoon (or more) of Tabasco or sriracha sauce (optional)

Using a large bandage iron Dutch oven (or similar sized soup pot) sauté the leaks and the potatoes in 1 Tablespoon of olive oil, until they simply begin to brown. Add the diced garlic at the end and sauté for 3 more minutes. Add together clams to the pot and saute another 3 to 5 minutes. Add butter milk and evaporated milk and heat to just below a simmer for a few more minutes, or until potatoes are washed. Oestrus until piping hot, simply do not boil. Serves 6.

From Dan Ayres, WDFW Littoral Shellfish Managing director

Fried Clams

• 15 fresh clams
• iii eggs
• ane cup of flour
• one cup of cracker crumbs
• Common salt and pepper to gustatory modality

Rinse clams, drain, dip in flour, egg, and ringlet in cracker crumbs. Using high heat, fry in 1/four inch oil in pan. Brown quickly for one infinitesimal or until brown per side. Take out and lay out on paper towels to absorb any grease, then serve.

Razor Clam Fritters

• ane cup chopped razor clams (reserve the liquid)
• 1 canteen flat beer
• ane 1/two cups pancake mix
• 6 green onions, cutting very thin (use greens)
• 1/two greenish pepper, cutting very thin
• ane stalk celery, cut very thin

Mix onions, celery, greenish pepper, and pancake mix together. Add together clams and juice to other ingredients, and so add beer until you have a very thick mixture that can be dropped from spoon into hot oil at 375 degrees. You may non need all the beer because of the clam juice. Drop by spoonful in oil and melt two minutes per side, exam, and if not cooked, drop by smaller spoonfuls.

Spaghetti & Clam Sauce

• one to ane 1/ii cups clams, finely chopped (about 6 big razor clams)
• 1 cup dry white vino, very dry sherry or vermouth
• 1 cup chopped onions
• 1 to ii cloves garlic, crushed
• 1/4 cup butter and ane/4 cup olive oil
• 1 to 2 teaspoons oregano
• one to 2 teaspoons basil
• 3 Tablespoons Romano or Parmesan cheese (grated)
• Salt and pepper to gustatory modality
• 2 Tablespoons parsley if you use stale, one cup if you use fresh-chopped
• 1 bundle spaghetti noodles, cooked

Saute onion and garlic in butter and oil until almost tender. Add together spices and wine. Simmer to reduce some liquid, then pour in the clams, parsley, and cheese. Simmer for a few minutes to warm up clams. Add together table salt and pepper. Pour the whole pan of sauce on your cooked spaghetti. Sprinkle on more cheese every bit desired.

Razor Mollusk Dip

• Two 8 oz packages of cream cheese (reduced fatty variety works fine)
• 8 -10 oz chopped razor clams, gently cooked (reserve the liquid)
• 1 Tablespoon Worchestershire sauce (brown variety)
• 1 Tablespoon lemon juice
• 1 Tablespoon garlic powder
• Salt to taste
• Saccharide to taste
• 3 - four shots of Tabasco

Add ins:

• i teaspoon lemon zest (if you like) for flavour and garnish
• 1-2 finely chopped green onion(s) for flavor
• Chili powder or paprika for some "kick and color"

Chop razor clams in processor or by hand. Cook on medium-high power in microwave in container with vented lid for 1 to two minutes. Do not overcook clams. Cool clams quickly after cooking by putting in the freezer for 5 to 10 minutes. Mix all of the ingredients and adjust salt, sugar, garlic, lemon, Tabasco, and lemon zest to sense of taste. Garnish and enjoy.

Source: https://wdfw.wa.gov/fishing/basics/digging-razor-clams

Posted by: terrellhorer1946.blogspot.com

Share this post