Culinary Coastie

Here in Oregon, and the West Coast in general, there are many varieties of clams and bivalves. The razor clam is one of the most sought after because of their taste and availability. On a negative tide, these clams are exposed enough to dig up from the sand. A physical challenge, pulling, digging, and squatting, but these clams are amazing when battered and fried on a cast iron skillet. A healthy limit of 15 a piece and a season that runs 9 months of the year, these are an easy choice for gourmet ingredients fresh from the sea. The season starts Sept. 30th in Oregon, so study your tide charts and get your clam gun or shovel, this will be another great year. 

To savor the flavor year round, I vacuum seal batches for frying or making clam chowder. They will stay good for up to a year this way. Fun note, if you have kids, they don't need a license and you can help them dig their limit. This way you make the best of your beach day by legally doubling or tripling your daily limit, while exposing the next generation to marine culture and fun activities like this.