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Razor Clams

Best cooked in chowder or fried using your own favorite spices.
$17.50
Per Pound

Min: 5 lb(s).

Description

Razor Clams

Razor Clams are a western Washington treat.

Razor Clams are best cooked in chowder or fried using your own favorite spices.

Served in 1 lb. packages.

Nutritional Benefits

Clams belong to the class Pelecypoda (also called bivalvia or bi-valve mollusk) that digs in the sand. Salt water clams rank higher for eating purposes although it is native to both salt and fresh water. A clam is a good source of calcium and it is also high in protein.

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Storage

Purchase clams just before cooking them so there should be little storage to worry about. If you do purchase them several hours in advance, they should be stored uncovered in the refrigerator to keep them cool and moist. Do not keep them in water or they will die. They should not be wrapped in anything airtight since they need oxygen to keep them alive. Shucked clams in their liquor can be refrigerated for several days or frozen in an airtight container. Defrost frozen clams in the refrigerator, not at room temperature.

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Great Recipes You Can Use This With

Here are some great recipes that you can use for this:

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Recipes

Recipes

  • Tom Yum Soup With Shrimp

    Tom Yum Soup With Shrimp

    This is another recipe that probably isn't authentic since I kind of did my own thing, but it was delicious.

    • Breakfast Lunch Dinner

    • Soup

    • 2-3

    • 30m

  • Grilled Romaine Hearts, Tomatoes And Shrimp With A Basil Vinaigrette

    Grilled Romaine Hearts, Tomatoes And Shrimp With A Basil Vinaigrette

    Grilled romaine hearts are absolutely divine. A super easy, quick, and healthy meal. Elegant enough for company.

    • Lunch Dinner

    • Appetizer

    • 6-8

    • 30m

  • Roasted Halibut with Shellfish Cioppino

    Roasted Halibut with Shellfish Cioppino

    Cioppino is a classic seafood stew whose origins can be traced to the Italian fishers of San Francisco. And unlike many fishermen’s stews that are thick and tomato-based, this one relies on fish stock (or clam broth) and just a hint of tomato, plus the unmistakable flavors of fennel and crushed red pepper flakes, to create a gently perfumed, aromatic broth with a bit of a kick. The final crowning touch is the addition of one of the Northwest’s iconic fish, fresh halibut, which perches atop the cioppino.

    • Lunch Dinner

    • Entrée

    • 6-8

    • 20m

Nutritional Facts

Nutritional Facts

Nutritional Benefits

Clams belong to the class Pelecypoda (also called bivalvia or bi-valve mollusk) that digs in the sand. Salt water clams rank higher for eating purposes although it is native to both salt and fresh water. A clam is a good source of calcium and it is also high in protein.

Good Points
  • Very high in iron
  • Very high in manganese
  • High in niacin
  • High in phosphorus
  • No sugar
  • High in potassium
  • High in riboflavin
  • Very high in selenium
  • Very high in vitamin B12
  • Very high in vitamin C
  • High in zinc
 

Nutritional Information

NutrientUnit1 Value per 100g3.0 oz 85.0g1.0 large 20.0g1.0 lb (with shell), yield after shell removed 68.0g1.0 medium 14.5g1.0 small 9.0g1.0 cup (with liquid and clams) 227.0g
Proximates
Water g 78.98 67.13 15.8 53.71 11.45 7.11 179.28
Energy kcal 86 73 17 58 12 8 195
Protein g 14.67 12.47 2.93 9.98 2.13 1.32 33.3
Total lipid (fat) g 0.96 0.82 0.19 0.65 0.14 0.09 2.18
Carbohydrate, by difference g 3.57 3.03 0.71 2.43 0.52 0.32 8.1
Fiber, total dietary g 0 0 0 0 0 0 0
Sugars, total g 0 0 0 0 0 0 0
Minerals
Calcium, Ca mg 39 33 8 27 6 4 89
Iron, Fe mg 1.62 1.38 0.32 1.1 0.23 0.15 3.68
Magnesium, Mg mg 19 16 4 13 3 2 43
Phosphorus, P mg 198 168 40 135 29 18 449
Potassium, K mg 46 39 9 31 7 4 104
Sodium, Na mg 601 511 120 409 87 54 1364
Zinc, Zn mg 0.51 0.43 0.1 0.35 0.07 0.05 1.16
Vitamins
Vitamin C, total ascorbic acid mg 0 0 0 0 0 0 0
Thiamin mg 0.015 0.013 0.003 0.01 0.002 0.001 0.034
Riboflavin mg 0.04 0.034 0.008 0.027 0.006 0.004 0.091
Niacin mg 0.35 0.298 0.07 0.238 0.051 0.032 0.794
Vitamin B-6 mg 0.01 0.008 0.002 0.007 0.001 0.001 0.023
Folate, DFE µg 5 4 1 3 1 0 11
Vitamin B-12 µg 11.28 9.59 2.26 7.67 1.64 1.02 25.61
Vitamin A, RAE µg 90 76 18 61 13 8 204
Vitamin A, IU IU 300 255 60 204 44 27 681
Vitamin E (alpha-tocopherol) mg 0.68 0.58 0.14 0.46 0.1 0.06 1.54
Vitamin D (D2 + D3) µg 0 0 0 0 0 0 0
Vitamin D IU 1 1 0 1 0 0 2
Vitamin K (phylloquinone) µg 0.2 0.2 0 0.1 0 0 0.5
Lipids
Fatty acids, total saturated g 0.187 0.159 0.037 0.127 0.027 0.017 0.424
Fatty acids, total monounsaturated g 0.12 0.102 0.024 0.082 0.017 0.011 0.272
Fatty acids, total polyunsaturated g 0.192 0.163 0.038 0.131 0.028 0.017 0.436
Fatty acids, total trans g 0.015 0.013 0.003 0.01 0.002 0.001 0.034
Cholesterol mg 30 26 6 20 4 3 68
Other
Caffeine mg 0 0 0 0 0 0 0
Footnotes
(a)"Samples were obtained from 12 retail stores using a probability-based sampling plan.  Some fish had been treated during processing to retain moisture on thawing.  Untreated fish = 56 mg sodium/100g."

More at USDA National Nutrient Database for Standard Reference

Additional Info

Additional Info

Storage

Purchase clams just before cooking them so there should be little storage to worry about. If you do purchase them several hours in advance, they should be stored uncovered in the refrigerator to keep them cool and moist. Do not keep them in water or they will die. They should not be wrapped in anything airtight since they need oxygen to keep them alive. Shucked clams in their liquor can be refrigerated for several days or frozen in an airtight container. Defrost frozen clams in the refrigerator, not at room temperature.

Preparation and Cooking Tips

Just before cooking, clams must be thoroughly cleaned and rinsed several times. Scrub them with a stiff brush under cool running water and trim off beards if they have them. If any are open, tap the shell. If they don’t close tightly, discard them. If any don’t open when cooked, discard them. These little creatures are inexpensive and plenty. Clams can be cooked in various methods such as smoked, boiled, steamed, roasted, barbecued or fried in butter.

Overall Customer Rating

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Quick cooking Tips

  • Just before cooking, clams must be thoroughly cleaned and rinsed several times.
  • Scrub them with a stiff brush under cool running water and trim off beards if they have them.
  • Clams can be prepared smoked, boiled, steamed, roasted, barbecued or fried in butter.
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