|
|
Article: DIG THESE DELICACIES FRESHNESS IS IMPERATIVE IN RAZOR CLAMS, ANDPREPARATION REQUIRES LITTLE DOCTORING EXCEPT FOR A LIGHT FLOUR COATING AND A FAST, HOT PAN-FRY
- Article from:
- The Columbian (Vancouver, WA)
- Article date:
- April 24, 2001
- Author:
CopyrightProvided by ProQuest LLC. (Hide copyright information)
|
ANGELA ALLEN, Columbian
The Columbian
04-24-2001
Unlike an itty-bitty East Coast steamer clam, a Northwest razor is an altogether different sea animal. Two-thirds the width and three-quarters the length of a dollar bill, the razor clam comes and goes with the tides and the season. Though many arrive cleaned and frozen from Alaska, the adventurous can dig their own during state-sanctioned periods, including during this week, along Washington beaches. (See accompanying story.)
When razors are fresh, they create as much dining excitement as singing scallops or Olympia peninsula geoducks, says Seattle chef Tom Douglas who puts them on his three Seattle restaurants' menus when they ...