Learn how to clean razor clams with our step-by-step guide
Put clams in a colander and pour boiling water over them just until shells open. Rinse with cold water until cool. Gently pull clams from shells, slicing the muscle that attaches to the shell to free the meat.
Snip off dark tip of the skinny siphon. With scissors, cut clam lengthwise from siphon to base of the digger (foot) and open.
Lay clam flat and cut around slippery tan gills, mouth, and digger to separate them from the rest of the white meat.
Squeeze digger so the dark stomach shows through the meat, then snip around it and gills and remove. If a clear rod pops out, discard it as well.
Slice digger open lengthwise, open up, and pull out the dark sand vein.
The white meat comes out in two neat pieces once you have a little practice. Rinse clam meat.
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