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Razor Clams

The Pacific razor clam (Siliqua patula) is an exceptionally meaty shellfish which ranges from California to Alaska. It is abundant on surf-pounded ocean beaches, but also occurs in sheltered areas along the coast.In Washington waters, the razor clam grows to a maximum length of six inches, although they are seldom found. Clams seven inches long have been recorded, but are very rare. The life expectancy for Washington clams is five years. Razor clams found in Alaska may grow to eleven inches in length and live to be 15 years old, due to colder water temperatures and slower growth rates.

Razor clams are found primarily on the intertidal coastal beaches (those that are exposed at low tide) from a +3 foot level to a -2 foot tide level. In Washington State that means Long Beach, Twin Harbors, Copalis Beach, Mocrocks and Kalaloch.Other areas where razor clams exist are: a series of sand spits in the mouth of Willapa Bay, the Quinault Indian Reservation and numerous small beaches north of Olympic National Park (ONP) Trail 3 at Kalaloch. The sand spits in Willapa Bay are referred to as the Willapa Spits and are used for commercial harvest.

Razor clams are strictly managed by determining clam population levels and harvest plans are set every year. Contact the WDFW Coastal Washington regional office for details on upcoming seasons. Clam seasons have been reduced to as few as 15 to 35 days of harvest for the entire year given recent declines in the razor clam populations. The hope is that through conservative management, clam populations will again come back to historical levels, allowing more flexibility to provide greater harvest opportunities. Luckily, there is a commercial harvest and you can find clams at Pike Street Market. We are really lucky that we occasionally can buy them here at our local IGA on the island.

The timing is impossible to predict. The last time I found some at the market was late June. I bought a package of 10 live clams, which is lots for 2 people. Ecstatic, I brought them home to clean and cook.

Cleaning a razor clam is fairly simple. There are complete instructions on the WDFW website.

Once cleaned it is time to cook. I have razor clams so seldom that I prefer to cook them very simply. A little salt and pepper, quickly pan fried in a little butter is perfect.You have to be careful to not overcook the clams!! (Unless you like chopped rubber bands.) So I pretty much drop them in a hot pan, turn them once and remove them. Literally, one minute all told. You can always cook a little more if need be. Sprinkle with chopped parsley and serve with squid ink spaghetti from DeLaurentii for a real treat.

As I mentioned, 10 clams is lots and so naturally we had leftovers. What to do, especially since I didn't want to cook them again and risk their getting tough. So I came up with the idea of making a fresh clam tomato sauce and served them with a tight spiral-shaped pasta called cellentani. It worked perfectly! Simple, perfectly balanced flavors of clams and tomatoes with just a hint of garlic and chilies.

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