Let’s be honest. What we all really want to know is what kinds of delicious meals we can make with these razor clams! Here are some of our favorite recipes.

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Dan’s low-fat Razor Clam Chowder *staff favorite*

  • 2 cups diced leeks (onions can be substituted)
  • 2 cups potatoes (Yellow Finn or Yukon Gold are best) diced into ½ to ¼ inch cubes (think spoon sized)
  • 3 large cloves of garlic well diced
  • 1 Tablespoon of olive oil (or canola oil)
  • 2 pints canned razor clams chopped and liquid (or 10 medium-sized fresh razor clams)
  • 1 quart low-fat butter milk
  • 1 can evaporated milk
  • 2 cups (or more) chicken broth (optional if you need more liquid)
  • 1 teaspoon (or more) of Tabasco or sriracha sauce (optional)

Using a large cast iron Dutch oven (or similar sized soup pot) sauté the leaks and the potatoes in 1 Tablespoon of olive oil, until they just begin to brown. Add the diced garlic at the end and sauté for 3 more minutes. Add clams to the pot and saute another 3 to 5 minutes. Add butter milk and evaporated milk and heat to just below a simmer for a few more minutes, or until potatoes are done. Heat until piping hot, but do not boil. Serves 6.

From Dan Ayres, WDFW Coastal Shellfish Manager

Razor Clam Dip *savory goodness*

  • 8 -10 oz chopped razor clams, gently cooked (reserve the liquid)
  • 1 Tablespoon Worcestershire sauce (brown variety)
  • 1 Tablespoon lemon juice
  • 1 Tablespoon garlic powder
  • Salt to taste
  • Sugar to taste
  • 3–4 shots of Tabasco

Add ins:

  • 1 teaspoon lemon zest (if you like) for flavor and garnish
  • 1–2 finely chopped green onion(s) for flavor
  • Chili powder or paprika for some “kick and color”

Chop razor clams in processor or by hand. Cook on medium-high power in microwave in container with vented lid for 1 to 2 minutes. Do not overcook clams. Cool clams quickly after cooking by putting in the freezer for 5 to 10 minutes. Mix all of the ingredients and adjust salt, sugar, garlic, lemon, Tabasco, and lemon zest to taste. Garnish and enjoy.

Fried Clams *quick and easy*

  • 3 eggs
  • 1 cup of flour
  • 1 cup of cracker crumbs
  • Salt and pepper to taste

Rinse clams, drain, dip in flour, egg, and roll in cracker crumbs. Using high heat, fry in 1/4 inch oil in pan. Brown quickly for one minute or until brown per side. Take out and lay out on paper towels to absorb any grease, then serve.

Zesty Campfire Clams *cook this right on the beach!*

  • 2 tsp of sesame oil
  • lemongrass stalk, bottom 5 inches
  • 1 shallot, chopped
  • Tamari soy sauce
  • 1 garlic clove, finely chopped
  • 2 tbsp fresh ginger, grated
  • 1 tsp lemon juice
  • Chili flakes, to taste
  • 1 green onion
  • 2 tbsp coriander, chopped

Rinse clam shells off with clean water. Heat oil in a medium pan over the fire. Add lemongrass, shallot, tamari sauce, garlic, and ginger and fry for 1 minute. Then, place clams in pan and cover with lid. After 1–2 minutes, remove the lid and check to see if clams have opened. If any have not, discard these. Drizzle the liquid in the pan over the clams. Add lemon juice, chili flakes, green onion, and coriander over the clams. Enjoy!

For more clam recipes, please view our WDFW Razor Clam Recipe Book filled with recipes from avid Washington razor clam diggers!

Do you have a favorite way to eat your clams? Be sure to share it with us!

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The Washington Department of Fish and Wildlife is dedicated to preserving, protecting and perpetuating the state’s fish and wildlife resources.

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