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Razor Clams wanted PNW cleaned / frozen OK Please help

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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...

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

    1 Reply
    1. re: Leper

      Thank you. It's on my list

    2. 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

        Thank you I'll give it a try

      2. 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.

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        Uwajimaya
        600 5th Ave S, Seattle, WA

        3 Replies
        1. re: acgold7

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

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          Uwajimaya
          600 5th Ave S, Seattle, WA

          1. re: knowspicker

            Very informative. Thank you

          2. re: acgold7

            Thank you I'll try them

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

            1 Reply
            1. re: White Castle

              Thank you for you help.

            2. 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

                Sam, how do you like to prepare them?

                1. re: acgold7

                  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

                    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. 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

                  Wow. Thanks for the tip.

                  1. re: SamVee

                    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

                      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

                        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

                          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

                            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

                              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

                          Wow. that sounds great.

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