Razor Clams are dug up here on the beaches of the North West. They are fast digging with very sharp, thin edged shells, ranging in length, average being approx 5inches long. Very chewy & extremely delicious!
Removing there shell is a easy process, simply dip in boiling water & the shell will fall right off.
Your left with a naked clam. I use scissors to slice right up the zipper.
Cut of the brown end of the neck.
There are two chambers in the neck. Slice through the top chamber, then the bottom chamber.
Next, enter the digger found in the the center of the clam & slice it open & lay it flat.
Run cool water over the clam, easily remove all the brown tinged tissue seen here. The fleshy digger meat will remain.
Prepare a plate of your favorite batter, eggs & a hot skillet of oil. Dip the clam in beaten eggs, then in the batter mix & drop in to very hot oil.
Fry for approx. 60-90 seconds, turning once untill golden brown.
Oh yes, you are about to enjoy a plate of crispy goodness, well worth all the digging! Enjoy
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