I seem to remember that West Coast razor clams are big and tough,
needing to be pounded? What I say may not apply. The ones I get I in
NY keep alive til use, and they are very tender, and oddly sweet
tasting. A chowder would be fine.

If they are the big tough ones I remember, you might want to chop them
in little pieces.

Ther dark-looking end is full of grit in the ones I have used. Just
cut off the clean-looking finger and don't eat the rest.


On Mon, 24 Jan 2005 14:27:07 -0800, Jim Davis
> wrote:

>
>I live right on the beach of the Pacific Ocean in WA. Consequently I
>have a lot of razor clams in my freezer, 5 years old or so. I've never
>yet taken the time to learn how to use them properly. The catching was
>the fun part. Suspect some chowder would be the answer at this late
>date. Any suggestions?
>
>snip


Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."