"Rodney Myrvaagnes" > wrote in message
...
> 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?
> >
> >
> Rodney Myrvaagnes NYC
J36 Gjo/a
>
> The razorclams we catch in the Maritimes are tough too and aren't used in
chowders. Perhaps a dip??

Clam Dip (Culinary Cafe)
1 - 8 oz can Black olives, drained chopped
1 can Chopped or minced clams, -drained
1 pt Sour cream
1 tsp.Salt
1 garlic clove
Parsley
1/2 tsp. Cayenne pepper
Mix together all the ingredients, stir, and chill for 2 hours before
serving.