Ingredient
Flavor: Sweet-briny, tender siphon meat.
Type
seafood
Peak Months
Apr, May
Season Window
Mar → Jun
Sweet-briny, tender siphon meat.
Quick fry, chowder, ceviche with citrus.
Purge in cold salted water; use within 24 hours.
Phase: Off
Peak: Apr, May
Fresh Pacific Northwest razor clams sautéed with garlic, herbs, and lemon for a bright, coastal dish.
Savory, crunchy fried razor clams made with Parmesan cheese and Japanese panko breadcrumbs.
Crispy fried razor clams with a golden, ultra-crunchy exterior and tender interior, using a few simple ingredients.
This recipe features fresh, locally-sourced razor clams prepared with a simple Asian-inspired sauce to highlight the natural seafood flavor.
Tender, sweet razor clams quickly seared in a hot cast-iron skillet with garlic, butter, and white wine.
Classic Pacific Northwest clam chowder recipe featuring fresh razor clams, potatoes, and cream.
Pan-seared razor clams with a simple seasoning, showcasing the briny, sweet flavor of this Pacific Northwest seafood.
Tender Pacific razor clams are pan-fried and served with a simple lemon and butter sauce, highlighting the fresh, briny flavor of the clams.
Recipes for Pacific Northwest razor clams, featuring fried and Italian-style preparations.
Homemade chowder made with fresh Pacific razor clams, potatoes, and vegetables.
A twist on classic clam chowder featuring delicate Pacific razor clams and aromatic leeks, with a light yet luxurious texture.
This recipe teaches how to harvest, clean, and cook Pacific razor clams, a regional delicacy in the Pacific Northwest.
Recipes featuring the seasonal and local Pacific razor clam as the star ingredient, prepared with various techniques like sautéing and baking.
