How to Dig Razor Clams - Adobe Business Catalyst

How to Dig Razor Clams
First look for a "clam show". What is a
clam show? That's where a clam has
withdrawn its neck or started to dig leaving
a hole or dimple in the sand. There are
three major kind of "shows" to look for:
dimple: a depression in the sand
• doughnut: which has raised sides
• keyhole: which is usually in drier
sand areas and is shaped like an "hourglass" or is a hole with very distinct sides.
•
Learn How to Prevent
Wastage
You must keep the first 15
razor clams dug, regardless
of size or condition
Clam Digging Gear Allowed
It is lawful to use hand or
hand operated shovel and to
employ a cylindrical can or
tube. Each digger must have
a separate container, but may
share a digging device.
Openings of cylindrical cans
or tubes for razor clam
digging must be either circular
or elliptical. If circular,
minimum dimensions: is four
inches, if elliptical 4" long by
3" wide - outside diameter.
Always look for the larger sized hole shown
here next to a quarter. This is a good
indication that the clam will be larger, but
not always.
Clams will also show at the edge of the surf
line when you pound the beach with a
shovel handle or your foot. They may squirt
sand and water out of the hole where they
are located. You need to be quick when
digging in the surf as razor clams dig quite
fast in the soft fluid sand.
Proper digging improves your efficiency,
minimizes the breaking of clams and cut
fingers.
How to Dig With a Clam Shovel
1. Place the shovel blade 4 to 6 inches
seaward of the clam show. The handle of
the shovel should be pointed toward the
sand dunes.
2. Use your body weight to push the
shovel blade straight into the sand while
you drop to one knee. In hard sand, gently
rock the shovel handle from side to side for
ease of entry.
It is very important to keep the blade as
vertical as possible to keep from breaking
the clam shell.
3. Pull the handle back just enough to
break the suction in the sand, still keeping
the blade as straight as possible. The sand
will crack as shown.
4. Remove sand by lifting the shovel
upward and forward. Repeat this 2 to 3
times.
5. Succeeding scoops of sand expose the
clam enough to reach down with your hand
and grasp its shell. Razor clams move
rapidly downward but not horizontally.
Make sure you keep the first 15 clams and
avoid wasting any.
How to Use the "Clam Tube"
1. Facing the
ocean, check
impression of
tube in sand,
then center the
tube over the"
clam show."
2. Slant the top
of the tube
slightly toward
the sand dunes.
Work the tube in
carefully with a
rocking or
twisting motion.
3. Work the tube
down 6" to 10"
below the
surface. Place
thumb over air
vent, pull up
using your leg
muscles
(keeping your
back straight will
avoid muscle
strain!). Do this
one to three
times.
4. Check each
core that you
bring up. The
clam may be
concealed within.
If the clam does
not come up with
the tube, reach
into the hole for
it. Remember to
keep the first 15
clams and avoid
wasting any.
Razor clams are easily cleaned. There are two methods to separate the clam meat from the clam’s shell. The easiest method is to blanch the clams in boiling water. Place the razor clams in a wire basket. Carefully lower the wire basket into a pot of boiling water for no longer than 10 seconds. The razor clams should immediately pop open. The clam separates from the shell when they pop open. Carefully remove the wire basket from the boiling water and immerse the wire basket into cold water to stop the clams from cooking. 1. Using a knife to separate the clam meat from the clam’s shell is almost as easy as using the blanching method. 2. Insert the tip of a sharp knife between the mantel and the shell on the hinge side of the clam. 3. Gently run the knife between the mantel and the clam’s shell cutting through the abductor muscles. Repeat the process on the other half of the clam’s shell. Do not apply pressure with the blade of the knife. Cut the clam from the shell and not yourself. 4. Open the clam and gently pull the clam meat away from the shell. Using a pair of scissors cut the darkened tip from the end of the clam’s siphon tube discarding it. 5. Insert the bottom blade of the scissors into the base of the siphon tube attached to the mantle. Cut through the inner wall of the siphon tube into and through the outer wall of the other siphon tube. 6. Turn the clam around and use the scissors to trim the gills and palps from the membrane between the digger foot and the neck leaving the end of the mantles attached to the abductor muscle to facilitate breading the clam for frying. 7. Cut the clam's neck and mantle from the digger foot by snipping through the flesh between the abductor muscle and the digger foot retaining the mantle with the neck. Trim away any remaining dark flesh. 8. Wash the neck and it is ready for breading and frying. 9. Use scissors to snip off the exposed portion of the gills and stomach located on side at the top of the digger foot and discard them. Gently squeeze the digger foot exposing the stomach and the crystalline style. Remove and discard the crystalline style. 10. Pinch the stomach between your thumb and the tip of the knife and pull it away from the digger foot. Use a sharp knife to split the top end of the digger foot lengthwise for ½ of an inch. 11. Remove any of the remaining dark colored flesh from the stomach and pull free the small intestine from the digger foot. 12. Using the knife butterfly cut the digger foot splitting it open for frying but the digger foot tastes better if fried whole. Thoroughly wash the clams and they are ready for cooking or freezing. Vacuum packing the clams is the recommended method for freezing them or cover the clams with water in gallon plastic bags before freezing