RAZOR CLAM PHOTOGRAPHIC CLEANING ESSAY

Using a knife to separate the clam meat from the clam’s shell is method I prefer over using the blanching method when cleaning razor clams. The cursor should be positioned away from the photo on the top frame. Roll the cursor over the top photo. Click and roll the cursor over the photos in the top, middle and bottom photo arrays to display the photos in the narrative. Hold the cursor down when exiting the middle and bottom photo array to display the last photo of the middle and bottom photo arrays.

Insert the tip of a sharp knife between the mantel and the shell on the hinge side of the clam as shown in photo number 2 on the top photo array.  Gently cut the mantel from both sides of the clam shell cutting through the abductor muscles.  At no time should you apply pressure with the knife as shown in photo number 3.  Open the clam and gently pull the clam meat away from the shell as shown in photo number 4 on the top photo array.

Insert the bottom blade of the scissors into the base of the siphon tube attached to the mantle as shown in photo 5 on the top photo array, and cut through the inner wall of the siphon tube into and through the outer wall of the other siphon tube as shown in the first photo of the middle photo array.

Turn the clam around and using the scissors snip off the exposed portion of the gills and stomach located on side at the top of the digger foot and discard them as shown in the second photo of the middle photo array.  

Separate the clam's neck and mantle from the digger by snipping through the flesh between the abductor muscle and the digger foot retaining the mantle with the neck as shown in the third photo in the middle photo array. Clean and wash the neck and it is ready for breading and frying.

Gently squeeze the digger foot exposing the stomach and the crystalline style.  Remove and discard the crystalline style.  Pinch the stomach between you thumb and hold the scissors parallel to the digger foot and cut the stomach away from the digger foot as shown in the first photo of the bottom photo array. Use a sharp knife to split the top end of the digger foot lengthwise for ½ of an inch and remove any of the remaining dark colored flesh from the stomach as shown in the second photo of the bottom photo array and pull free the small intestine from the digger foot as shown in the third photo. 

Thoroughly wash the clams and they are ready for cooking or freezing.  Cover the clams with water in gallon plastic bags before freezing. Some diggers split the digger foot butterflying it for frying. Using a pair of scissors to cut the darkened tip off of the end of the clam’s siphon tube and discarding it was not shown in the photo essay as shown in the photo of the cleaned clams in the bottom photo array, Usually I do not cut the darkened tip from razor clams unless the clams are tuff. Also, as a matter of personal taste, I do not split the digger foot before frying; because frying the digger foot whole enhances the flavor of the clam.     

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