According to argumentalist extraordinaire John Bil, these are actually called “stuffies.” Everyone seems to agree that this is a great way to eat razor clams, as it’s not uncommon for us to sell one hundred pounds (forty-five kilograms) per week at Joe Beef. We get our clams from the elusive fisherman John Doyle, who lives on the northern coast of the Saint Lawrence. To our knowledge, no commercial fisheries in Canada sell razor clams. If you want to prepare clams this way, but can’t find razor, quahog will do.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
The shells of razor clams cut like real knives, so working with these shellfish calls for caution. They are also thin and brittle, so you have to handle them delicately. Rinse the clams carefully and then steam them in the biggest pot you have in about 1 inch (2.5 cm) of water. Count about 4 minutes from the moment you have steam.
Step 2
Carefully remove the clams from the cooking liquid (also called the liquor), strain the liquid into a bowl, and set aside. Cautiously separate the shell of each clam in two by running a paring knife between the two parts, and remove the clam meat. When all of the meats are free of their shells, find the 16 to 20 nicest shells and give them a good rinse.
Step 3
Remove the part that looks like a crater at one end of each clam; cut just an inch (2.5 cm) of that. Then remove the black bulging sac located in the middle. Rinse them again briefly. Once you have clean clams and clear liquor, combine them, cover, and refrigerate until you are ready to proceed with the rest of the recipe. You can leave them overnight.
Step 4
Preheat the broiler. Chop the clam meats roughly—let’s say, 25 pieces total. Place in a bowl, add the butter, bacon, bread crumbs, mayo, parsley, garlic, Tabasco, and pastis, and mix well. Add a couple spoonfuls of the liquor as necessary to obtain a texture like peanut butter (freeze any leftover liquor to add to chowder), season with salt and pepper, and mix again. Distribute the mixture evenly among the reserved shells, then top evenly with the cheese.
Step 5
Arrange on a rimmed baking sheet and broil for 4 to 7 minutes, or until bubbly and golden. There is a fine line between perfect and overcooked, so keep a watchful eye. Serve immediately.
