These are small, sweet Pacific clams found in Puget Sound, Washington State. Their shells have concentric rings descending from the central peak of the shell. They dominated the market on the West coast up until the 1970s. Cooking Tips For the most part, eaten raw, unlike most Pacific clams.
These are very large Soft Shell Pacific clams that can weigh anywhere from to 2 to 4 pounds (1 to 2 kg) and be up to 8 inches wide (20 cm.) The neck of the large ones have an undeniable resemblance to a certain part of the human male anatomy, though at a size that…
Razor Clams are Pacific clams that don’t look anything like other clams do: they are actually long and narrow, and the shells look like the straight razors that barbers use. The shells are also very sharp. Their shape allows the creatures to burrow into sand quickly. The name is sometimes applied to clams with sharp…
Soft Shell Clams include Steamers, Longnecks, Pacific Littlenecks and Butters. They grow in muddy coastal waters and tidal flats, and have thin shells that you can break with your hand. Soft Shell Clams can’t close their shell completely, as they have a neck that pokes out. To see if they are still alive, poke their…
Steamer Clams are Soft-Shell Clams about 2 inches wide (5 cm.) They have a long tube that they put outside their shell to suck water in. They are called “Steamers” because they are usually steamed whole, but they can also be shucked then fried. Cooking Tips They will contain a lot of grit and sand….