And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Here in Washington State razor clams are very popular. Technically called the, "Pacific Razor Clam". They are a little difficult to capture. They are kinda fast! Early morning along the beach. Shells broken = must be discarded. Require preparation (remove the stomach, etc.). Easily overcooked if not done right. Really only good for chowder. Not like round clams, where you can just eat them with some butter, etc.
Yeah, in Uruguay they are called "almejas blancas" and they are flat white clams about 1.5 to 2 inches long and maybe 1/4 to 1/2 thick, the edges of the clamshell opposite the closing muscle are razor sharp. We boil em closed starting with cold water and they open as they get hot/cook. Not fun to try and open em live, though I presume now 60 years on, they have machines for that.
Casually came to this blog today and found this. I'm from Spain. For me they are a delicatessen, but not the ones on tin, the fresh recently made ones. Mmmmmhhhhh! Every time I visit Galicia on holidays I ask for them in restaurants.
Here on Cape Cod we would just squeeze the shells a bite off the foot raw. Yummy!
ReplyDeleteAaaaaagghh! TMI!
DeleteHere in Washington State razor clams are very popular. Technically called the, "Pacific Razor Clam". They are a little difficult to capture. They are kinda fast! Early morning along the beach. Shells broken = must be discarded. Require preparation (remove the stomach, etc.). Easily overcooked if not done right. Really only good for chowder. Not like round clams, where you can just eat them with some butter, etc.
ReplyDeleteKinda expensive for bait.
ReplyDeleteWhat kind of shaving cream do you use for them?
ReplyDeleteYeah, in Uruguay they are called "almejas blancas" and they are flat white clams about 1.5 to 2 inches long and maybe 1/4 to 1/2 thick, the edges of the clamshell opposite the closing muscle are razor sharp. We boil em closed starting with cold water and they open as they get hot/cook. Not fun to try and open em live, though I presume now 60 years on, they have machines for that.
ReplyDeleteChewy as I remember. Don't care for them.
ReplyDeleteVery chewy. I have a theory that all restaurant mass produced clam chowder (potato chowder with a few clams) uses them.
Deletegritty and spongy
ReplyDeleteCasually came to this blog today and found this. I'm from Spain. For me they are a delicatessen, but not the ones on tin, the fresh recently made ones. Mmmmmhhhhh! Every time I visit Galicia on holidays I ask for them in restaurants.
ReplyDeleteWorst clam variety I ever ate.
ReplyDelete