Health: Razor Clams
Nutrition: 3 1/2 oz. (100 grams)
Protein: 12.7 grams
Fat: l gram; Saturated Fat 0 mg.
Cholesterol: 34 mg.
Sodium: 56 mg.
Carbohydrates: 0 mg.
SEASON: is Year-round, but meat
yields and shelf life decline during spawning. Most clams spawn in
FISHING METHOD: Dredged (boat), dug (hand), cultured
BACKGROUND: The clam business used to be pretty simple. On the
West Coast, there were Manilas and that was about it. Back east,
were hard shells and soft shells. And, of course, there were those
big surf clams and ocean quahogs which were sliced and diced for
chowders and breaded strips. These days, though, as our appetite
for this bivalve mollusks has grown, clams have gotten a lot more
complicated. There are several West Coast varieties, of which razor
clams are just one. Cockles are very similar to clams.
COOKING SUGGESTIONS: The
wide variety of clams available today make this a popular seafood
even if the names are a bit confusing.
can be eaten as an appetizer or an entrée, depending on
how you serve them and what type you have. On the West Coast where
clams are plentiful, these “steamer” clams are often
steamed and eaten from the shell with butter and garlic. They can
also be included in pastas or chowders. Razor clams, from the Pacific
Northwest and Alaska are generally cleaned just after capture and
their tender meats are most often served fried.
STORAGE & HANDLING: Live clams and cockles should be held at 34-38°F in a moist
environment. Don’t use ice, as fresh
water will shorten shelf life. Under ideal conditions, clams will
stay alive for 10-14 days, although shelf life is shorter in summer
after animals have spawned.