blowin
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razor clamsDug a few razors at extreme low water on the big tide the other day . Kept them in a bucket of sea water , changed several times , to flush any grit then had them this evening .
I have only tried these once before . That time I cooked them in very shallow oil in the frying pan . I won't go into detail but it was gruesome so this time I dropped them into a large pot of boiling water for a couple of minutes , until the par-cooked clams came free from the shells . I then removed the dark gubbins and shallow fried them in butter with lemon .
I think I overcooked them a little -- or maybe they are always chewy  but they tasted pretty good . Quite sweet ( not unlike the sea urchin described elsewhere ) but hardly fishy . Something like a cross between calamari and those synthetic-looking "fish-stick" things . Strangely rich/filling -- couldn't eat much of it --- almost too sweet , if that makes any sense . I think it would be better bread-crumbed , or maybe in something like chowder . The texture would hold up well in that . 
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