46 WILD / THE CLAMMING FIELD GUIDE

Our Favorite Razor Clam Recipes

Keep the flavor of the coast at the center.

Quick pan-fried razor clams

For two servings, use about 8 cleaned clams, one beaten egg and half a cup of flour or fine crumbs. Pat the clams dry, coat lightly and cook in a hot skillet with oil and a little butter until cooked through. Serve immediately with lemon. Avoid prolonged cooking, which toughens the meat.

A pot of clam chowder

Soften a diced onion and two diced celery stalks in butter. Add two cubed potatoes and enough stock to cover; simmer until tender. Add chopped cleaned clams and cream, simmer gently until the clams are cooked through, then season. Serve with bread.

Garlic clams over toast

Cook chopped cleaned clams in a skillet with butter and garlic until cooked through. Add parsley and lemon, spoon over toast and serve at once. Keep raw seafood chilled until cooking and follow current food-safety guidance.

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