Atlantic razor clams (Ensis directus). Nuts and bolts, the razor clams make their homes in the flats way out at the extreme end of the intertidal zone. Only during a “negative” (extremely low) tide are these flats exposed, and only during these relatively short periods is harvest possible. Now you see how the moon plays into all this? The moon’s gravitational pull is largely responsible for the two daily tides we experience, and the severity of said tides, and the full moon makes the high tides higher, and the low tides lower. Eat your heart out, Mr. Wizard! But we digress…
What are we going to do with them? We’re glad you asked! Not surprisingly, the razor clams work exceptionally well in pretty much any typical clam application. Caked, chowdered, fried, frittered, in a bouillabaisse, even broiled or baked! Help Cheffy to set him or herself apart from the (perceived) competition with razor clams! Now about the razor clams, they get their name because they look like, well, razors. Straight razors, that is. Typically the clams are graded by size, and are available either as medium (+/- 5-7”) or large (+/- 7-9”). Razor clams are packed out in 10-pound units, and we would expect the razor clams to be available throughout next week. One point we can’t stress enough is that at this point we are not bringing razor clams in on speculation, making them very much a pre-order item.
