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Razor Clams wanted PNW cleaned / frozen OK Please help

s
SamVee Nov 16, 2011 10:01 PM

OK. So I use to dig them and now I crave them. My last meal on Earth would be Pacific Northwest Razor clams. Can you please tell me who in the Seattle area might be selling the cleaned steaks? There has to be a place where the restaurants are buying theirs...

  1. g
    GH1618 Dec 8, 2011 07:29 PM

    The Bell Buoy in Seaside, Oregon has them canned. Those who only want chowder can order the minced at lower cost.

    1. gingershelley Nov 18, 2011 11:20 AM

      Taylor Shellfish shop in Melrose Market has them from the Sk'lalam/ Quilleut tribe in LaPush in their frozen case.
      I think they were $13.00 a lb.....

      8 Replies
      1. re: gingershelley
        s
        SamVee Nov 18, 2011 04:43 PM

        Wow. Thanks for the tip.

        1. re: SamVee
          gingershelley Nov 18, 2011 05:06 PM

          SamVee, How do you want to cook them?

          I too am a little too lazy to go to the beach with my clam gun anymore (tho have friends who do, and they always want me to come and cook their gathered clams!).

          So how do you like them? I appreciate your recipe for them above on the thread, but if I may humbly ad to your explerience , I would say to cook like this.

          Dry the clams, first and formost:). Then marinate in (for 1 lb. of clams, if more, increase amounts of recipe by 1/3 for every other lb. involved). 1 cup white wine with 2 cloves of garlic chopped in, a branch of rosemary stem removed and chopped, 1/2 tsp. good salt, a grind of good pepper.
          After marinating, dry again. prepare egg, panko and flour batters. Flour batter looks like this:

          Again, for 1 lb. of clams (with 1/3 more for each lb. of additional clams prepared):
          1.5 cups flour, 1 tsp pepper, 2 tsp good salt, 1/4 tsp thyme, 1 tsp old bay seasoning, and piece de resistance: 1+ tsp fine lemon peel grated on a microplane.
          Also, put 1,2 tsp. franks red hot in your eggs wash.
          Do the three pan dip; egg, flour mix, breading. back in wash, back in breading. lay on a drying rack for 30 min. in frindge, then shallow fry.

          Serve with homemade mayo with lemon, dill pickle, fresh dill, and s&p, and more old bay.

          Delish!

          You have given me a craving! I think we may have this for Christmas Eve, as part of our seafood dinner - would be an amazing aptz. befor the boulliabasse...

          1. re: gingershelley
            eight_inch_pestle Nov 22, 2011 06:20 PM

            That sounds amazing, gs. Thanks for the recipe! I've never (knowingly) had razor clams and was going to make James Beard's PNW razor clam chowder for my first experience. Maybe I'll do this instead. Not a huge Old Bay fan, but a total sucker for anything and everything involving fresh rosemary.

            And SamVee, I'll second that I've seen them at Taylor Shellfish for about $13. Added bonus is you're next door to Rainshadow Meats, which usually has a great variety of local, happy meat.

            1. re: gingershelley
              s
              SamVee Nov 27, 2011 01:55 PM

              Thanks for your recipe. I've never considered marinating them and I like the tip about making sure they're dry. Yum boulibasse.

              1. re: gingershelley
                j
                jcolvin Dec 1, 2011 12:58 AM

                Razors are one of my favorite things (tied up there with sea urchin/uni). I generally eat them simple as can be: steamed till they detach from the shell (a couple mins tops) then dipped in butter. Sweet, crunchy and absolutely delish.

                1. re: jcolvin
                  Tom Armitage Dec 2, 2011 11:08 AM

                  I like this. In general, for seafood, I find that less is more. A few grace notes here and there are fine, but too many or too strong flavors can easily distract and overwhelm.

                  1. re: jcolvin
                    p
                    PeteSeattle Dec 12, 2011 01:07 PM

                    If you're putting live clams into a mixture of white wine and salt, you're not marinated them: you're getting them drunk.

              2. re: gingershelley
                s
                SamVee Nov 18, 2011 04:56 PM

                Wow. that sounds great.

              3. s
                SamVee Nov 17, 2011 07:37 PM

                A special Thank You to all who have helped. Today I was thinking... Is this my last meal on Earth or My first meal in Heaven....?

                3 Replies
                1. re: SamVee
                  a
                  acgold7 Nov 18, 2011 01:02 AM

                  Sam, how do you like to prepare them?

                  1. re: acgold7
                    s
                    SamVee Nov 18, 2011 04:49 PM

                    Dip in beaten egg, roll in cracker crumbs or Panko, chill for 30 min to set breadding then cook in thin layer of Crisco or olive oil, mid temp about 375 Till golden. This doesn't take much more than 5 min. Do not over cook. How do you prepare yours?

                    1. re: SamVee
                      a
                      acgold7 Nov 18, 2011 05:31 PM

                      I'm ashamed to admit I've never had them, but your way sounds great. I'm going to try them just like this.

                2. w
                  White Castle Nov 17, 2011 12:53 PM

                  Gemini Seafood in Issaquah had them last weekend. They looked pretty good.

                  1 Reply
                  1. re: White Castle
                    s
                    SamVee Nov 17, 2011 07:34 PM

                    Thank you for you help.

                  2. a
                    acgold7 Nov 17, 2011 10:47 AM

                    I won't swear to this, but I think I may have seen them frozen at both 99 Ranch in Edmonds and Uwajimaya. I'd call first to check, though.

                    -----
                    Uwajimaya
                    600 5th Ave S, Seattle, WA

                    3 Replies
                    1. re: acgold7
                      knowspicker Nov 17, 2011 11:42 AM

                      I've also seen them at Uwajimaya. Or, there is the shipping option from Ferndale, WA http://www.wildoceanseafoods.com/Paci...

                      -----
                      Uwajimaya
                      600 5th Ave S, Seattle, WA

                      1. re: knowspicker
                        s
                        SamVee Nov 17, 2011 07:33 PM

                        Very informative. Thank you

                      2. re: acgold7
                        s
                        SamVee Nov 17, 2011 07:33 PM

                        Thank you I'll try them

                      3. h
                        howard 1st Nov 17, 2011 10:30 AM

                        i believe i have seen them in the frozen seafood case at central market (155th/aurora) and they are advertised at pike place fish (where they throw the salmon)

                        1 Reply
                        1. re: howard 1st
                          s
                          SamVee Nov 17, 2011 07:32 PM

                          Thank you I'll give it a try

                        2. l
                          Leper Nov 17, 2011 07:28 AM

                          Mutual Fish should have them along with an amazing array of oysters.

                          1 Reply
                          1. re: Leper
                            s
                            SamVee Nov 17, 2011 07:31 PM

                            Thank you. It's on my list

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