On Mon, 24 Jan 2005 22:58:55 GMT, Priscilla Ballou >
wrote:

>In article >,
> Damsel > wrote:
>
>> The razors that we captured in that general area were processed at a local
>> cannery. We used them exclusively for clam dip. I'm heartbroken that I
>> don't have my mom's recipe. The dip included cream cheese, clams with
>> their juice and .... maybe sour cream??
>
>And a dash of worcestershire sauce?

Knowing Mom, that could very well be! Thanks, Priscilla. Any ideas
for reduced carb dippers that would go well with clam dip? Cucumber
slices, maybe?

Carol, scared into compliance by Ginny (thank you!)
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >,
Damsel > wrote:

> On Mon, 24 Jan 2005 22:58:55 GMT, Priscilla Ballou >
> wrote:
>
> >In article >,
> > Damsel > wrote:
> >
> >> The razors that we captured in that general area were processed at a local
> >> cannery. We used them exclusively for clam dip. I'm heartbroken that I
> >> don't have my mom's recipe. The dip included cream cheese, clams with
> >> their juice and .... maybe sour cream??
> >
> >And a dash of worcestershire sauce?
>
> Knowing Mom, that could very well be! Thanks, Priscilla. Any ideas
> for reduced carb dippers that would go well with clam dip? Cucumber
> slices, maybe?

I was musing on the topic of hors d'oevres the other day, and I
contemplated slices of zucchini in place of crackers.

For dipping, vegie sticks are always good (peppers, cukes, zukes,
celery...).

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

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."

Rodney Myrvaagnes wrote (1/25/2005)

>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.

I love razor clams but never thought of using them for chowder. I
have used geoducks, although I prefer the small clams (not sure
of the variety - I just call them butter clams or steamers) from the
beach in front of our summer home on Hood Canal (western
Washington).

From Wildwood by Cory Schreiber:

Panfried Razor Clams with Bread Crumbs, Herbs and Lemon

Most of the razor clams you find in stores or fish markets are
already shelled, cleaned and packaged...Razor clams by nature
are slightly chewy or tough and may need to be tenderized. [I'm
sure he's talking about West coast clams here] At Wildwood, we
use two methods to tenderize them. One is to place them between
two pieces of plastic wrap and pound them lightly with the back
of a knife or a meat tenderizer before breading them. The second
method, which involves soaking the clams in buttermilk, is used
in the following recipe. The buttermilk has an enzyme that assists
in tenderizing the clams and also works as the liquid to allow the
bread crumbs to adhere to the clams.

Ingredients:

2 cups buttermilk
12 razor clams, scrubbed, cleaned and split
1-1/2 cups finely ground fresh bread crumbs (about
3 slices thich sourdough or Italian bread, crust removed,
ground in a food processor)
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
about 8 tablespoons vegetable oil
1 lemon, halved

Directions:

Pour the buttermil into a shallow pan and place the razor clams in the
buttermilk to soak for 3 hours.

Remove the clams from the buttermilk and drain for 5 minutes. In a
shallow bowl, combine the crumbs, parsley, tarragon, chives, salt
and pepper. Dip a clam into the bread-crumb mixture and coat
thoroughly on both sides. Place the clam on a wire rack to allow the
coating to set, about 5 minutes. Repeat with the remaining clams.

In a 12-inch skillet, heat 2 tablespoons of the oil over medium
heat. Put 3 clams in the skillet. Cook for about 20 seconds, or
until they begin to brown, then turn and cook on the other side
for 20 seconds, or until the edges of the clam begin to curl up.
It is important to cook the clams quickly so that they do not be-
come tough. Place the cooked clams on a serving plate and keep
warm in a low oven. Repeat the process with the remaining clams,
adding more oil as necessary.

Squeze fresh lemon juice over the clams and serve immediately.

Serves 6 as an appetizer.

"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.

"PENMART01" > wrote in message
...
> >Damsel writes:
>>
>>>wrote:
>>>
>>>I also use canned clams, having had fresh clams on several occasions, I
> always get the ones that still have sand in them. God, I hate that!
>>
>>Have you tried using a can of baby clams?
>
> Canned clams are like canned veggies, only worse. Other than harvesting
> your
> own the best are frozen clams... they're shucked within an hour or two of
> harvest and immediately flash frozen. Frozen clams are packaged in the
> same
> cardboard carton as milk and are available in quarts and half gallons.
> They
> are generally only available from restaurant provision suppliers, there's
> usually at least one source within a reasonable distance to most towns in
> the
> US. The frozen quart container is very easy to halve with a hacksaw -
> thaw
> what you need in the fridge.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````


Would these make decent fried clams? I'm thinking of the fresh fried clam
'bellies' I had the last time I was in Boston.

Regards,

Susan Edkins