It’s clamming season here in Alaska. Clamming has quickly become one of the adventures we look forward to every year as a family. We don our mud boots, grab our buckets and clam gun, and trudge out in the wet sands of low tide searching for these succulent beauties.
Clamming is hard work and it’s a muddy business, but it’s oh so fun and rewarding. Especially when you get to come home to a plate full of fresh-off-the-beach, juicy, sweet razors. There’s really nothing else like it.
This is my favorite method of cooking razor clams that I’ve tried. Razors become very chewy if overcooked, but this recipe produces a perfect crunchy coating while leaving the clams tender and juicy. A sprinkle of sea salt, a squeeze of lemon, and could someone please pass the homemade tartar sauce?