Razor Clams in Wok Fried Green Pepper Black Bean Sauce.

Razor Clams in Wok Fried Green Pepper Black Bean Sauce.

The Pacific North West Coast has a lot of clam gathering shore line. Blaine Washington is right next door to White Rock BC. We share the same Semiahmoo Bay sandy beaches that yield several varieties during the DOF regulated seasons. Portland  Oregon has a yearly clam festival and over the years attracts thousands of clam diggers. The beaches up and down the coast become an active hunting ground for these Bi-Valves. Next to fried frog legs, razor clams are my next fav! After cleaning the clams, a plastic freezer bag that I prefilled with some seasoned flour adding sea salt, pepper, cayenne garlic powder and few pounds of shortening to fry these beauties up golden brown. Oysters done the same way. Pull up a log, light a fire and snap a cap or two having lunch at Long Beach Tofino BC.

Wok fried Clams in Black Bean sauce was the first way I tried razor clams. Peppers, onions, garlic, ginger salt, sugar clear chicken consommé, tapioca starch to thicken. I clean and prepare the clams rinsing off any ocean debris. in a hot walk I add some peanut oil with the garlic, and ginger to first flavour the oil. As the wok gets hotter I stir in the peppers and onions. The clams next and a heavy shot of black bean sauce. Now add a couple ounces of the consommé mixed with a tspn. of tapioca starch to the mixture and stir fry till well coated and the clams are all open. Serve with some steam rice.