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9
(l laued uo panuiiuoQ)
asjMLnBuai >|oau aqj mds (Z)
>(oau am yo du >|oe|q aqi mo (i.)
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aAOLuaj o; 'aAoqe dajs am jeadaj pus LUBP aij} uado (Z)
looi S.LUBIO am JBau apsnuj JopnppB punoj am Bujuno
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unj 'noA PJBMO} apis uado sn mjM LUBIO am BUJPIOH (l)
:s!m JOJ spogpuj OMI ajB ajam '\uB
pue PUBS am 8A0Luaj 0} PBM ;SJ!J ABLU noA 'apq/w mam
}Ba puB ipqs am UJ SLUBP lUBap noA asriBoag pauJBais
pooB ajB SUJBP jaunq IPLUS puB sipysjps s^oauaiun
Bujujeais JOJ Bumeaio
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puB uosqooep M uaqoy Aq pajedajd SBM u/p//nq siqi
(jjBqo aqi uo uuinpo ..BUJ^OOO,,
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noA Moy ;sjy apioao jdois iUBap 0} ApBaj noA ajv
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uo Luaqj pd 'ajoipBas am p SLUBP jnoA usap noA i\
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AjBssaoau pu SJ ;i su/e/o UMO jnoA JOI jauieiuoo e apiAOjd
0} pue yuifl UMO jnoA Sip o; qtoq MB| Aq pajmbaj BJB
nc,
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spun ^MBP Z UBm ajoiu ajop JO a>iBi pu ABLU nox (l.)
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OJB LUBP p adA) qoBa Bu|>|6) JO| suouBpBaj aAjpapjd
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BUJAJJ JO| Bumeaio
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01. JO^ jajBM Bujijoq u\ paddip) paLpueiq aq isntu Aaqj os
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aJB asaqi SLUBIO jaunq pue 'syoauamn 'saiyooQ
(3) Cut away the gills.
(4) Slit the digger foot lengthwise.
(5) Turn the clam over to cut the gut on the back (the
hinge side). You are now ready to scrape out all darkcolored material and wash the clam.
:sJozej pue 's//at/s;/os 'sjadeo
■s||aqs am BujAOwaj JJBJS noA ajo^aq {spuo
-oas 09 oi oi JOJ jajBM Bunioq uj paddjp) paupueiq uaaq
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Sj >|SB} ISJIJ jnoA 'SLUBP jnoA aoufui JO XJ; O\ uB|d noA j|
Bupujiu pue BUJAJJ io} (Buj^pnqs) snags BujAOiuau
•pomaoi sim asn noA ua^M soiajsAs
jpm p po IUB PUB pues ||B duund oj SJOOLI gl- o\ zi pssu
SLUBIO JS^BM ABq Uj '>|OOp B LUOJJ JO pJBOqjOAO Jl BuBq PUB
ia>)SBq ajjM B JO BBq d6|jnq B UJ SUIBP am ind JQ (Z)
sjnoy 9£ ueqi ajouu JOf uoiinios siqi ui su/e/o SAea/ iou OQ
PUBS p aajj saApsmaqi dujnd ppoqs SLUBP am sjnog g
0} ^ u| -jajBM p UO||B6 jad \\es dno auo puB pauj UJOO dno
auo p uojpps B mjM p>|onq B UI SLUBP am pj (!•)
(6) The cleaned clam is now ready for frying.
Softshells (similar to cleaning razors). (1) Cut the tip
off the neck. (2) Split the neck lengthwise; wash out any
sand and grit. (3) Pull the sheath (fine outer skin) from the
neck. (4) Although not necessary, you may want to remove the dark-colored material from the gut of large softshells. (5) You may also want to tenderize necks by gentle
pounding. The clam is ready for frying.
Gapers—digger feet. The digger foot is tender and is
good fried. (1) Separate the neck from the digger foot
with your fingers. (2) Cut the digger foot lengthwise;
remove the dark material. The digger foot is ready for
frying.
Gapers—necks. The tough and rubbery neck can be
fried if tenderized first; otherwise, mince and use in
chowder. (1) Pull the neck away from the digger foot. (2)
Cut Vz inch off the end of the neck. (3) Remove the dark
outer skin. To make this step easier, soak the necks 4
hours in fresh tap water or freeze them, then thaw and
peel. A faster method is to boil about 1 minute, until the
skin peels freely. (4) Split the neck lengthwise; wash away
all sand and grit. To tenderize: pound repeatedly with a
mallet or place between a pair of 2x8-inch boards (1 foot
long) and give a sharp hammer blow on top board. The
gaper neck is now ready for frying.
(JISjA oj UB|d noA BOJB
BuiBBp aqj jnoqB uouBiujopi /BOO/ pooB JOJ >|oaqo 'upBB
aouo) sABq POLU p SBOJB upjjao UJ sapu 0£+ m 0'l- +
uo '>|JBLU apii-Moi aqj Mopq oj aun apq-qBp aq) Mopq
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uo BUILULUBP OB IOUUBO noA jBqj UBOLU pu saop S|qj_
'SJOZBJ
Aippadsa 'aAipnpojd JSOLU aq) Aipnsn SJ sauas
apn apBips pa||JBa aqx sapu snujiu Aq Apo pasod
-xa sBajB aqi 'spu apn aqj uo puB qoBaq aq; p SUJBJBLU
jaM0| aq} uo OJB A||BLUJOU sujep p suojpjpaouoo paj
-ABaq aqi BUILULUBP JOJ paq Aipnsn OJB sap/; snuw
sapu
JO|
B p
Storage
Refrigeration. Clams in the shell (with shells unbroken)
will live in the refrigerator up to 7 days, depending on the
species; it is best, however, to use them within 2 to 3 days.
Cleaned clams also keep under refrigeration. Cold
storage (for 1 to 2 days) speeds the breakdown of tissues,
making them tenderer.
Freezing. Both cleaned clams and clams in the shell
can safely be frozen raw. Cockles, littlenecks, and small
butters and softshells keep frozen in the shell up to 6
months, but it is best to store them no more than 3
months. Gapers and razors frozen in the shell, in contrast,
do not keep as well as the others; they are better when
cleaned before freezing. Remember: usually, the faster
any food freezes, the better its quality and the longer its
storage life.
Freezing clams in the shell. (1) Place the clams in a
waterproof, heavy-gauge plastic bag. (2) Submerge the
bag in a pan of water, keeping its mouth above water (this
forces the air out of the bag). (3) Tightly seal the bag. (4)
Place the sealed bag of clams in a similar, larger bag;
remove all air from this larger bag and seal it also. (5)
Store the package in your freezer.
Freezing cleaned clams. (1) Wrap several clams tightly
in "cling" wrap, forming a tight skin around them. (2) Pack
cling-wrapped clams in batches of about 1 pound each
(but no more). (3) "Master-bag" each 1-pound group in a
good strong plastic bag for freezing.
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jnoA Buinno PIOAB o; ajoq aqi p ap/s ueaoo aqi uo 6/p
SABMJB os 'ueaoo aq; PJBMO; |pqs aq; p (aBpa ipp) aBup
aq; qnM puss aq; UJ pajuauo SABMP BJB SLUBP jozey
•LUBP aqj JO; PUBS aqj
qBnojqi pa; pus pAoqs aqi MBjpqji/w 'aLuq aLUBS aq; iv
apBp aq; p du aq; japun puB pupaq u/wop pueq jnoA
unj puB sami; p apnoo B q;jO) puB >|0Bq }] >|J0M -qoBaq
aq; PJBMO; apuBq pAoqs aq; qsny 'apq aq; p ap/s ueaoo
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•a;psoj apnop
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MOipqs AJOA UI sjnooo A||BLUJOU spi 'puss aq; p aoB;jns
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PUBS paqsBM
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-uaaioLU '>|oau s;! spBjpj BupdB; sp; Aq paqjnpp JOZBJ
V "spuBq pAoqs aq; p pua aq; q;!M PUBS aq; BupdB;
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pazpBooaj AUSBO ajB sapq g-ajnB];
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MOJJBU B q;!M ua>|B; AUSBO ;SOLU OJB SOIBIO jaung
■aA!;oa;p si pAoqs papBp-MOJjBU
B saiuqaLuos qBnoq; 'pAoqs B asn o; ;ino!);!P ;! sa>|BUJ
osp SLUBP >|oaua|;;!| p ;B;!qBq A>IOOJ aq; 'SBajB up^ao u|
(pa; jnoA q;]M maq; pa; ua;p ueo no/J azjuBooaj o; ;|no
Cooking
Clams are among the most delectable of shellfish
when properly prepared.
Steaming clams. (1) Place 1 inch of salted water in a
large covered pan; bring to a boil. (2) Drop clams directly
into the pan or into a wire basket placed in the pan; it is
not necessary that the water completely cover them. (3)
Replace lid; bring water back to a boil. (4) Let steam for
5 to 10 minutes, until all shells gape open. (5) Remove
clams from pan. When cooking live clams, discard any
that did not open when steamed. Serve. (6) Remove meat
from the shell with a fork and dip in nectar or melted
butter. (7) To prepare nectar, pour broth through a finemesh strainer to remove grit; use as a dip or drink it
straight.
Frying clams. (1) Roll cleaned clams in flour. (2) Dip in
well-beaten egg mixture. (3) Roll in a flour-cornmeal mix
or cracker crumbs. (4) Fry at 400° F in hot oil until golden
brown, usually no more than 30 seconds on a side. Overcooking results in tough, rubbery texture. (5) Drain on
paper towels; serve hot.
Mincing clams. Chop into fine pieces with a knife or
put through a food grinder. Minced clams are good for
clam fritters, chowder, or combination dishes (casseroles).
(•ao!;p uop
-ua;x3 Apnoo aq; puB 'sppm 'sdoqs a|>pB; 'aojaojiuoo p
jaquJBqo aq; >paqo 'UO|;BLUJOP! pool aspajd BJOLU JOJ)
■Bu|>|00o puB 'azp 'A;!||qoLU 'aouBpunqB aA|;B|aj 'UOI;BOO|
';B;iqBq 'suo|;B|nBaj 'saaiBU oppaps puB UOLULUOO :LUB|0
p adA; qoBa poqB UOI;BLUJO;U! Apusq sazuBiuains ;Bq;
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uojieoitDuapi
sABq
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'ja;;nq '^oauapn 'a|>poo 'jadBB—sapads LUBP JofBLU OAI;
p ajOLU JO auo BJB sAeq |B;SBOO s.uoBajQ u|q;|M BuiAp
poo; paipoxa
p aojnos punoj-JBaA e sapiAOjd osp ;i •AHLUB; aj|;ua aq;
JO; uoipajoaj jooppo PUB un; saupmoo pq; ;jods
*^
jBpdod puB 'aA|suadxau| 'Bu^pxa ue s| BuiBBp IAJVI^/
tikfr
Oregon's
Captivating
Clams
Further reading
Berg, lola I., Shellfish Cookbook, State of Washington
Department of Fisheries (Olympia, 1968).
Osterhaug, Kathryn L, and Rose G. Kerr, How to Cook
Clams, U.S. Department of Interior, Fish and Wildlife
Service, Bureau of Commercial Fisheries, Test Kitchen
Series No. 8 (Washington: U.S. Government Printing
Office, 1953).
Wilkerson, Burford, Lefs Clam in Tillamook County, Tillamook County [Oregon] Chamber of Commerce and
Tillamook County Court.
OREGON STATE UNIVERSITY
EXTENSION
tn SERVICE
Cleaning for mincing
As with frying, any clam in this bulletin may be
minced; however, most cooks mince only clams that are
tough when steamed or fried whole—cockles, larger
butter clams, and gaper necks that have not been tenderized.
Cockles and butter clams. After removing the meat
from the shell, split the foot part way, then remove the
dark material. The remainder is ready for mincing.
Gapers—necks. Prepare as above for frying gaper
necks (steps 1 through 4).
Extension Service, Oregon State University, Corvallis,
Joseph ft. Cox, director. This publication was produced
and distributed in furtherance of the Acts of Congress of
May 8 and June 30, 1914. Extension work is a cooperative
program of Oregon State University, the U.S. Department
of Agriculture, and Oregon counties. Extension's Marine
Advisory Program is supported in part by the Sea Grant
Program, National Oceanic and Atmospheric Administration, U.S. Department of Commerce.
t-75 16M
8
10
Oregon State University Extension Service
Sea Grant Marine Advisory Program
S.G. No. 28
/
January 1975
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9
asjMLnBuai >|oau aqj mds (Z)
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e
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aieis uoBajQ 'siuaBy uoisuaixj auue^ 'B/./j/^/aw inBd
puB uosqooep M uaqoy Aq pajedajd SBM u/p//nq siqi
:s!m JOJ spogpuj OMI ajB ajam '\uB
pue PUBS am 8A0Luaj 0} PBM ;SJ!J ABLU noA 'apq/w mam
}Ba puB ipqs am UJ SLUBP lUBap noA asriBoag pauJBais
pooB ajB SUJBP jaunq IPLUS puB sipysjps s^oauaiun
Bujujeais JOJ Bumeaio
(jjBqo aqi uo uuinpo ..BUJ^OOO,,
am aas) uoipjBdajd juajayp ajmbaj Bupmai puB 'BUJAJJ
BuiLUBajs asnBoaq juBuodLui S| sim .'SUIBJO jnoA yooo IUM
noA Moy ;sjy apioao jdois iUBap 0} ApBaj noA ajv
cBupujiu JO 'BUJAJJ 'Sujiueais
(6) The cleaned clam is now ready for frying.
(3) Cut away the gills.
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SLUBIO JS^BM ABq Uj '>|OOp B LUOJJ JO pJBOqjOAO Jl BuBq PUB
ia>)SBq ajjM B JO BBq d6|jnq B UJ SUIBP am ind JQ (Z)
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BUJAJJ JO| Bumeaio
looi S.LUBIO am JBau apsnuj JopnppB punoj am Bujuno
liaiis do} aqj puB jeatu LUBIO am uaaM;aq apB|q ai!u>| aqi
unj 'noA PJBMO} apis uado sn mjM LUBIO am BUJPIOH (l)
>(oau am yo du >|oe|q aqi mo (i.)
(4) Slit the digger foot lengthwise.
(5) Turn the clam over to cut the gut on the back (the
hinge side). You are now ready to scrape out all darkcolored material and wash the clam.
Softshells (similar to cleaning razors). (1) Cut the tip
off the neck. (2) Split the neck lengthwise; wash out any
sand and grit. (3) Pull the sheath (fine outer skin) from the
neck. (4) Although not necessary, you may want to remove the dark-colored material from the gut of large softshells. (5) You may also want to tenderize necks by gentle
pounding. The clam is ready for frying.
Gapers—digger feet. The digger foot is tender and is
good fried. (1) Separate the neck from the digger foot
with your fingers. (2) Cut the digger foot lengthwise;
remove the dark material. The digger foot is ready for
frying.
Gapers—necks. The tough and rubbery neck can be
fried if tenderized first; otherwise, mince and use in
chowder. (1) Pull the neck away from the digger foot. (2)
Cut Vz inch off the end of the neck. (3) Remove the dark
outer skin. To make this step easier, soak the necks 4
hours in fresh tap water or freeze them, then thaw and
peel. A faster method is to boil about 1 minute, until the
skin peels freely. (4) Split the neck lengthwise; wash away
all sand and grit. To tenderize: pound repeatedly with a
mallet or place between a pair of 2x8-inch boards (1 foot
long) and give a sharp hammer blow on top board. The
gaper neck is now ready for frying.
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uo Luaqj pd 'ajoipBas am p SLUBP jnoA usap noA i\
■apissod SB uoos SB
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Storage
Refrigeration. Clams in the shell (with shells unbroken)
will live in the refrigerator up to 7 days, depending on the
species; it is best, however, to use them within 2 to 3 days.
Cleaned clams also keep under refrigeration. Cold
storage (for 1 to 2 days) speeds the breakdown of tissues,
making them tenderer.
Freezing. Both cleaned clams and clams in the shell
can safely be frozen raw. Cockles, littlenecks, and small
butters and softshells keep frozen in the shell up to 6
months, but it is best to store them no more than 3
months. Gapers and razors frozen in the shell, in contrast,
do not keep as well as the others; they are better when
cleaned before freezing. Remember: usually, the faster
any food freezes, the better its quality and the longer its
storage life.
Freezing clams in the shell. (1) Place the clams in a
waterproof, heavy-gauge plastic bag. (2) Submerge the
bag in a pan of water, keeping its mouth above water (this
forces the air out of the bag). (3) Tightly seal the bag. (4)
Place the sealed bag of clams in a similar, larger bag;
remove all air from this larger bag and seal it also. (5)
Store the package in your freezer.
Freezing cleaned clams. (1) Wrap several clams tightly
in "cling" wrap, forming a tight skin around them. (2) Pack
cling-wrapped clams in batches of about 1 pound each
(but no more). (3) "Master-bag" each 1-pound group in a
good strong plastic bag for freezing.
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Cooking
Clams are among the most delectable of shellfish
when properly prepared.
Steaming clams. (1) Place 1 inch of salted water in a
large covered pan; bring to a boil. (2) Drop clams directly
into the pan or into a wire basket placed in the pan; it is
not necessary that the water completely cover them. (3)
Replace lid; bring water back to a boil. (4) Let steam for
5 to 10 minutes, until all shells gape open. (5) Remove
clams from pan. When cooking live clams, discard any
that did not open when steamed. Serve. (6) Remove meat
from the shell with a fork and dip in nectar or melted
butter. (7) To prepare nectar, pour broth through a finemesh strainer to remove grit; use as a dip or drink it
straight.
Frying clams. (1) Roll cleaned clams in flour. (2) Dip in
well-beaten egg mixture. (3) Roll in a flour-cornmeal mix
or cracker crumbs. (4) Fry at 400° F in hot oil until golden
brown, usually no more than 30 seconds on a side. Overcooking results in tough, rubbery texture. (5) Drain on
paper towels; serve hot.
Mincing clams. Chop into fine pieces with a knife or
put through a food grinder. Minced clams are good for
clam fritters, chowder, or combination dishes (casseroles).
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tikfr
Oregon's
Captivating
Clams
Further reading
Berg, lola I., Shellfish Cookbook, State of Washington
Department of Fisheries (Olympia, 1968).
Osterhaug, Kathryn L, and Rose G. Kerr, How to Cook
Clams, U.S. Department of Interior, Fish and Wildlife
Service, Bureau of Commercial Fisheries, Test Kitchen
Series No. 8 (Washington: U.S. Government Printing
Office, 1953).
Wilkerson, Burford, Lefs Clam in Tillamook County, Tillamook County [Oregon] Chamber of Commerce and
Tillamook County Court.
OREGON STATE UNIVERSITY
EXTENSION
tn SERVICE
Cleaning for mincing
As with frying, any clam in this bulletin may be
minced; however, most cooks mince only clams that are
tough when steamed or fried whole—cockles, larger
butter clams, and gaper necks that have not been tenderized.
Cockles and butter clams. After removing the meat
from the shell, split the foot part way, then remove the
dark material. The remainder is ready for mincing.
Gapers—necks. Prepare as above for frying gaper
necks (steps 1 through 4).
Extension Service, Oregon State University, Corvallis,
Joseph ft. Cox, director. This publication was produced
and distributed in furtherance of the Acts of Congress of
May 8 and June 30, 1914. Extension work is a cooperative
program of Oregon State University, the U.S. Department
of Agriculture, and Oregon counties. Extension's Marine
Advisory Program is supported in part by the Sea Grant
Program, National Oceanic and Atmospheric Administration, U.S. Department of Commerce.
t-75 16M
8
Oregon State University Extension Service
Sea Grant Marine Advisory Program
S.G. No. 28
/
January 1975
^t?
10
Small gapers like this one are easily confused with
softshells. Gapers are found in a number of sizes.
LITTLENECK
Shell has prominent, evenly spaced
ridges outside: these ridges fan out from
the hinge to the edge, creating a definite
scalloped appearance.
When disturbed, the cockle retracts all
body parts and closes the shells tightly.
GAPER
Large size (up to 7 inches long). Large gape
(opening between the shells) where the neck protrudes. The large neck, covered by dark, wrinkled
skin, has two leatherlike flaps on the lip. Shell
usually has an eroded dark covering.
Do not be surprised if, when cleaning a gaper,
one or two small, round crabs suddenly appear
from inside the shell. These harmless crabs take
shelter inside the shell and are found in almost
every gaper. (Similar crabs are also found occasionally in the softshell and the razor clam.)
Shell has radiating ribs like
the cockle's {but the littleneck's ribs are much less
prominent), and concentric
lines running at right angles
give the shell a crosshatched
appearance.
COCKLE
Regulations*
Gaper
Scientific
Name
Tresus
capax
Daily
Bag Limit
Season
0<* u>
>S — r:
<1)
i
i
oi -^
butt
welv
rom
Common Names
Horse, Horseneck, Blue, Empire
Habitat
In bays; sand or sand-mud
from 10 to 24 inches
below surface.
How to Locate
and Harvest
Relative Abundance
Mobility
Average
Size
Gapers
can only
retract
neck.
4 to 5
inches
Cockles
can reposition up to
4 inches
below
surface.
21/2to3V2
inches
Found in limited sand or gravel
areas of larger bays and rocky
ocean outcrops. Heavily dug in
Tillamook Bay.
Littlenecks
can only
retract
short neck.
1 to 2
inches
Cigar-shaped or deflated
figure-8-shaped hole, V2 to
% inch long. Shovel or
rake.
Found in gravel and mud-sand
areas of several bays. Moderate
to heavy digging in Coos,
Netarts, and Tillamook Bays.
Butters
can only
retract
neck.
2 to 3
inches
In bays, further up than
other clams. Mud or sandy
mud, from 6 to 14 inches
below surface.
Oblong hole up to 1 inch in
diame'.er. By sticking your
finger into hole, you can
feel neck retract downward.
Shove/.
Common in most Oregon bays;
abundant in upper reaches of
larger bays. Digging very light or
nonexistent, except in Umpqua,
Siuslaw, and Yaquina Bays.
Softshells
can only
retract
neck.
2 to 4
inches
Open ocean beaches,
from 6 to 18 inches below
surface; near the mouths
of several bays.
Prominent pits or dimples
in the sand. Shovel.
Common on beaches north of
Tillamook Head, with heavy
digging pressure. Found in
scattered locations south of
Tillamook Head, with moderate
digging pressure.
Razors can
dig up to
1 to 2 feet
vertically
per minute
in soft sand.
3 to 5
inches
Circular hole up to 1%
inches in diameter. By
sticking your finger into
hole, you can feel neck
retract downward. Shovel.
Common but heavily dug in
lower reaches of Tillamook,
Netarts, Yaquina, and Coos Bays.
In bays; sand or sandmud. May be found on
surface or down to 3 or 4
inches below.
Hole is difficult to detect.
Sometimes a very small
double hole. You can often
feel the clams with your
feet on tidal flats. Rake.
Common in Tillamook, Netarts.
Yaquina, and Coos Bays.
In bays or gravelly ocean
outcrops; sand-mud or
sand-gravel from 1 to 6
inches below surface.
Deflated figure-8-shaped
hole, Vi to V2 inch long.
Rake.
In bays; gravel-mud or
sand-mud from 6 to 12
inches below surface.
- ^- ••—
"S c a)
Common Names
Cooking
Digger foot:
fry or mince
(chowder)
Neck: fry or
mince
Gaper
Fry or
mince
(chowder)
Cockle
Horse. Horseneck. Blue, Empire
w£ 2
Cockle
Clinocardium
nuttallii
"O »J ■Q.
•s•
Q
M
Z
OJE
a
o
lo-2
8^
oce
Cockerel, Basket Cockle
DC
-.2-
i
ISf
tr
— " P
LU
S,
^5
ai o
Littleneck
Venerupis
staminea
X
<
>-
■ <->
z
w
a.
O
« N O
h* s
Steamer, Butter
^a,
Washington, Beefsteak, Quahog
Softshell
Mya
arenana
Eastern, Mud, Eastern Softshell
Razor
Siliqua
patula
z
o
c "O
0) ro <2
.C
—
CO
Dl Q)
OJ Q.
<
ui
gate atal of
clam dug, i
may be ga
Butter
Saxidomus
glganteus
Cockerel. Basket Cockle
c/ >
0) .* -c
■c J*; ,_i
i
< = o
T
First twentyfour (24)
clams dug.
regardless
of size or
condition.
From Tillamook Head
south, open
year-round.
From Tillamook Head
north, open
Sept. 1 to
July ' 4.
Steam
Littleneck
Steamer, Butter
Fry,
mince,
or
steam
Butter
Fry
or
steam
Softshell
Washington, Beefsteak, Quahog
Eastern, Mud. Eastern Softshell
Fry
Razor
Regulations are subject to change; check with the Fish Commission of Oregon. See also "Regulations" on the other side of this chart.
Very thick, oval shell has fine, poorly
defined circular lines on the outside; relatively short, black-tipped neck.
Oregon's Captivating Clams
BUTTER
RAZOR
Thin, oval shell has a smooth, lacquerlike, light
brown coating that distinguishes it from any of the
bay clams.
On the other side: Digging, Tides,
Regulations, Transportation, Cleaning,
Shucking, Storage, Steaming, Frying,
Mincing, and Further Reading
SOFTSHELL
The elongate, thin, brittle shell may be
partially covered by a gray-brown skin.
The neck looks like the gapers but lacks
the gaper's two leatherlike flaps on the
tip.
Softshells also occur in many small
bays where there are no other clams.
Oregon Slate University Extension Service
Sea Grant Marine Advisory Program
S.G. No. 28
/
January 1975
y^^
^17
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9
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(3) Cut away the gills.
(4) Slit the digger foot lengthwise.
(5) Turn the clam over to cut the gut on the back (the
hinge side). You are now ready to scrape out all darkcolored material and wash the clam.
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(6) The cleaned clam is now ready for frying.
Softshells (similar to cleaning razors). (1) Cut the tip
off the neck. (2) Split the neck lengthwise; wash out any
sand and grit. (3) Pull the sheath (fine outer skin) from the
neck. (4) Although not necessary, you may want to remove the dark-colored material from the gut of large softshells. (5) You may also want to tenderize necks by gentle
pounding. The clam is ready for frying.
Gapers—digger feet. The digger foot is tender and is
good fried. (1) Separate the neck from the digger foot
with your fingers. (2) Cut the digger foot lengthwise;
remove the dark material. The digger foot is ready for
frying.
Gapers—necks. The tough and rubbery neck can be
fried if tenderized first; otherwise, mince and use in
chowder. (1) Pull the neck away from the digger foot. (2)
Cut Vz inch off the end of the neck. (3) Remove the dark
outer skin. To make this step easier, soak the necks 4
hours in fresh tap water or freeze them, then thaw and
peel. A faster method is to boil about 1 minute, until the
skin peels freely. (4) Split the neck lengthwise; wash away
all sand and grit. To tenderize: pound repeatedly with a
mallet or place between a pair of 2x8-inch boards (1 foot
long) and give a sharp hammer blow on top board. The
gaper neck is now ready for frying.
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Storage
Refrigeration. Clams in the shell (with shells unbroken)
will live in the refrigerator up to 7 days, depending on the
species; it is best, however, to use them within 2 to 3 days.
Cleaned clams also keep under refrigeration. Cold
storage (for 1 to 2 days) speeds the breakdown of tissues,
making them tenderer.
Freezing. Both cleaned clams and clams in the shell
can safely be frozen raw. Cockles, littlenecks, and small
butters and softshells keep frozen in the shell up to 6
months, but it is best to store them no more than 3
months. Gapers and razors frozen in the shell, in contrast,
do not keep as well as the others; they are better when
cleaned before freezing. Remember: usually, the faster
any food freezes, the better its quality and the longer its
storage life.
Freezing clams in the shell. (1) Place the clams in a
waterproof, heavy-gauge plastic bag. (2) Submerge the
bag in a pan of water, keeping its mouth above water (this
forces the air out of the bag). (3) Tightly seal the bag. (4)
Place the sealed bag of clams in a similar, larger bag;
remove all air from this larger bag and seal it also. (5)
Store the package in your freezer.
Freezing cleaned clams. (1) Wrap several clams tightly
in "cling" wrap, forming a tight skin around them. (2) Pack
cling-wrapped clams in batches of about 1 pound each
(but no more). (3) "Master-bag" each 1-pound group in a
good strong plastic bag for freezing.
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Cooking
Clams are among the most delectable of shellfish
when properly prepared.
Steaming clams. (1) Place 1 inch of salted water in a
large covered pan; bring to a boil. (2) Drop clams directly
into the pan or into a wire basket placed in the pan; it is
not necessary that the water completely cover them. (3)
Replace lid; bring water back to a boil. (4) Let steam for
5 to 10 minutes, until all shells gape open. (5) Remove
clams from pan. When cooking live clams, discard any
that did not open when steamed. Serve. (6) Remove meat
from the shell with a fork and dip in nectar or melted
butter. (7) To prepare nectar, pour broth through a finemesh strainer to remove grit; use as a dip or drink it
straight.
Frying clams. (1) Roll cleaned clams in flour. (2) Dip in
well-beaten egg mixture. (3) Roll in a flour-cornmeal mix
or cracker crumbs. (4) Fry at 400° F in hot oil until golden
brown, usually no more than 30 seconds on a side. Overcooking results in tough, rubbery texture. (5) Drain on
paper towels; serve hot.
Mincing clams. Chop into fine pieces with a knife or
put through a food grinder. Minced clams are good for
clam fritters, chowder, or combination dishes (casseroles).
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tikfr
Oregon's
Captivating
Clams
Further reading
Berg, lola I., Shellfish Cookbook, State of Washington
Department of Fisheries (Olympia, 1968).
Osterhaug, Kathryn L, and Rose G. Kerr, How to Cook
Clams, U.S. Department of Interior, Fish and Wildlife
Service, Bureau of Commercial Fisheries, Test Kitchen
Series No. 8 (Washington: U.S. Government Printing
Office, 1953).
Wilkerson, Burford, Lefs Clam in Tillamook County, Tillamook County [Oregon] Chamber of Commerce and
Tillamook County Court.
OREGON STATE UNIVERSITY
EXTENSION
tn SERVICE
Cleaning for mincing
As with frying, any clam in this bulletin may be
minced; however, most cooks mince only clams that are
tough when steamed or fried whole—cockles, larger
butter clams, and gaper necks that have not been tenderized.
Cockles and butter clams. After removing the meat
from the shell, split the foot part way, then remove the
dark material. The remainder is ready for mincing.
Gapers—necks. Prepare as above for frying gaper
necks (steps 1 through 4).
Extension Service, Oregon State University, Corvallis,
Joseph ft. Cox, director. This publication was produced
and distributed in furtherance of the Acts of Congress of
May 8 and June 30, 1914. Extension work is a cooperative
program of Oregon State University, the U.S. Department
of Agriculture, and Oregon counties. Extension's Marine
Advisory Program is supported in part by the Sea Grant
Program, National Oceanic and Atmospheric Administration, U.S. Department of Commerce.
t-75 16M
8
10
Oregon State University Extension Service
Sea Grant Marine Advisory Program
S.G. No. 28
/
January 1975
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