Preperation of includes digging, cleaning and cooking.
Preparing and cooking razor clams requires a good deal of time. The shellfish must be dug up, then cleaned thoroughly and then finally they can begin to be cooked. Razor clams are most often found on the Pacific coast of the United States. Areas of Washington state are designated as digging areas where people can go to find dig a daily limit of 15 clams.
Instructions
Cleaning
1. Place the clams in a colander and place the colander in the sink. Pour boiling water on top of the clams.
2. Rinse the clams with cold water after they have been exposed to the boiling water. Remove the clam from the shell.
3. Cut off the tough part of the neck with the scissors. The tough part of the neck should be the end of the clam right before the valve.
4. Cut along the length of the clam, using the zipper as a guide. Cut all the way through the neck. Grab the diggers and the gills and pull it out from the body of the clam. The body is ready to be cooked.
Cooking the Razor Clams
5. Rinse the shucked clams in a pot of cold water.
6. Drain the clams to remove any excess water from the bodies.
7. Dip the clams in the eggs, the flour, then the cracker crumbs.
8. Fry in a pan with 1/4 inch of oil. Use high heat. Leave them on the heat for approximately one minute, or until the clams turn a golden brown color.
9. Remove the clams from the pan and lay them on a paper towel so the excess grease can be absorbed, then serve.
Tags: boiling water, cold water, part neck, Razor Clams, razor clams, tough part