{"id":1494,"date":"2010-04-05T01:35:05","date_gmt":"2010-04-05T01:35:05","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1494"},"modified":"2010-04-05T01:35:05","modified_gmt":"2010-04-05T01:35:05","slug":"clam-tastic-times-at-the-razor-clam-festival","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1494","title":{"rendered":"Clam-Tastic Times at the Razor Clam Festival!!"},"content":{"rendered":"

The Ocean Shores\u2019 4th<\/sup> Annual Razor Clam Festival<\/a> was clam-tastic! We headed out early to meet up with local Ocean Shores TV hosts. We shot episodes of Discovering Food and Wine with Leedia Bailey and Cooking with Dale. Then it was off to the festival kick off VIP Party at the Quinault Beach Resort & Casino<\/a>. (which by the way is a fantastic place to stay!) \u00a0I got to meet and chat with some great razor clam enthusiasts, nibble on some great apps prepared by the hotel, and sign some copies of Sips & Apps<\/a><\/em>. Following the VIP was the clam dinner and dance and the coronation of this year\u2019s Razor Clam King and Queen!<\/p>\n

\"IMG00033-20100326-2006\"\u00a0
\nThe Razor Clam Queen and King in their royal garb! Too Funny!<\/strong><\/p>\n

The next day was the big day! Held at the Ocean Shores Convention Center<\/a>, the day started off with a firemen\u2019s all-you-can-eat pancake breakfast! There was lots of booths set-up for hand crafted gifts, baked goods, local restaurants dishing out samples of clam chowder and other goodies, and some fantastic live music.<\/p>\n

\u00a0\"IMG_1825\"
\nHere\u2019s a photo of \u201cButter Clam\u201d Cookies from Suzie\u2019s Cakes!<\/strong><\/p>\n

Then we got down to tasty business \u2013 the clam chowder cook-off! Entrees were judged upon taste, texture, appearance and smell. The competition was tough \u2013 there were so many tasty chowders!<\/p>\n

\"100_2364\"\u00a0
\nHeather, Cameo and Travis from Kathy Casey Food Studios\u00a0sampling one of over 29 clam chowders!\u00a0<\/strong>\u00a0<\/strong><\/p>\n

After careful deliberation amongst the judges, the winners were chosen. Amateur Category<\/strong> : 1st<\/sup> place Dee Dee Bass, 2nd<\/sup> place Don Toon, 3rd<\/sup> place Jeffery Huffman. Professional Winners:<\/strong> 1st<\/sup> place Front Street Caf\u00e9 at Seabrook, 2nd<\/sup> place Alec\u2019s by the Sea, 3rd<\/sup> place Quinault Beach Resort & Casino. Congratualtions to all the winners!!<\/p>\n

\u00a0<\/p>\n

\"IMG_1870\"\u00a0
\nThe <\/strong>1st<\/sup> Place<\/strong> Blue Ribbon Winner of the Amateur Clam Chowder Cook-Off:
\n<\/strong>Dee Dee Bass and me!<\/strong>\u00a0<\/p>\n

Then we were off to the best part of the day \u2013 razor clam digging!<\/p>\n

\"SDC14736\"\u00a0
\nMy Crazy Clam-Tastic Crew Dressed in Beach Gear!
\n<\/strong>(l to r: Travis, Jill, Heather, John, me, Cameo, and Erwin)<\/strong>\u00a0<\/strong><\/p>\n

And maybe it was a once in a lifetime thing but it was sunny and almost kind of warm on the ocean beach! We dug and we dug\u2026\u2026\u2026.and we danced ! Yes, after digging our clams we decided to make up an official Razor Clam Dance \u2013 stay tuned for the YouTube video!<\/p>\n

\"razor\u00a0
\n<\/strong>Delicious razor clams!<\/strong><\/p>\n

After a great day hosting razor clam fest, digging clams, meeting new friends and dancing on the beach \u2013 we hit the sack. Then early the next day, we headed out for one last feast before the drive back to Seattle. We started our Sunday with a beautiful brunch at the Collins Inn<\/a> \u2013 wow what a cute place and brunch was fantastic. We started with pastries, fresh fruits and then on to d\u2019lish entrees: smoked salmon Benedict, seafood frittatas, waffles and more!<\/p>\n

Today we are back at the Food Studios and shooting a video on how to clean razor clams.<\/p>\n

We rinsed our clams at Ocean Shores and then put them in our ice chests to chill out till we headed home. A lot of the motels have \u201cclam cleaning\u201d stations but we opted to wait till we got home. Cleaning the clams is a bit tricky if you haven\u2019t done it before\u2014and online instructions are a bit vague.<\/p>\n

When we clean our clams we also save the shells, boil them to get any gook off and then clean them well. Next, we soak them in water with a tiny touch of bleach to get any remaining smell out. We then dry the shells to use for garnishing and\/or as a serving vessel for sashimi that we will make out of the clam necks.<\/p>\n

(Here’s a YouTube video<\/a> of my friend Scott and I demonstrating how to properly clean razor clams.)<\/strong><\/p>\n

Though many government sites recommend not eating clams raw, I like to take the tougher neck part of the clam and slice it in lengthwise strips; sometimes I even lightly pound this part of the clam. We enjoy the tougher neck portions sliced paper thin on a bias and eat it sashimi style with a little ponzu and soy \u2013 a lovely presentation served in the cleaned shells.<\/p>\n

The \u201cbelly part\u201d of the clam we keep separate from the body part for other great clam dishes.<\/p>\n

I\u2019m disappointed to find a plethora of RITZ cracker breaded clam preparations and heavy breaded variations. Though a light dip in egg and panko or cracker crumbs is a tasty classic preparation \u2013 we all wanted to try something more clamtastic with our clam bounty. So after a couple of impromptu dinner parties at Scott and Darwin\u2019s we came up with a quick and easy and delicious clam fritter<\/strong> recipe. Yes, they are fried \u2013 but we do it hot and quickly so they are not greasy at all! Served up with what Scott calls my \u201cRock the World Tarter Sauce<\/strong>\u201d \u2013 the recipe is a classic with a modern update!<\/p>\n

And for a lighter Razor Clam dish try whipping up my recipe for Razor Clams with Lemon Grass<\/strong>.<\/p>\n

Here\u2019s to \u201cdigging\u201d into some great Razor Clam dishes! \u2013 Kathy<\/p>\n

Scott & Kathy\u2019s CLAMTASTIC Razor Clam Fritters
\n<\/strong>Makes 24 \u2013 26 fritters<\/p>\n

3 cups chopped\/diced razor clams
\n3 cups Krusteaz Buttermilk Pancake Mix with buttermilk
\n1\/2 cup cornmeal
\n1 1\/2 teaspoons baking powder
\n1\/4 teaspoon lemon pepper
\n1 tablespoon minced lemon zest
\n2 teaspoons sea salt or kosher salt
\nfresh-ground pepper to taste
\n1 tablespoon minced garlic
\n3\/4 cup clam nectar (or reserved clam juice)
\n1\/4 cup Northwest amber beer, flat
\n2 eggs, whisked
\n1\/2 cup minced celery
\n3\/4 cup fresh corn kernels
\n6 scallions\/green onions, thinly sliced
\n1\/2 cup chopped orange or red bell pepper (about 1\/2 pepper)
\n—————————————————
\nCrisco shortening for frying
\nLemon wedges for garnish\/squeezing
\nKathy Casey\u2019s Ultimate Rock-the-World Tartar Sauce (recipe follows)<\/p>\n

Drain the clams and save any juice for use in recipe.
\nIn a large bowl combine the Krusteaz, corn meal, baking powder, lemon pepper, zest, salt and pepper. Stir in the garlic, clam nectar\/juice, beer and eggs to combine.
\nThen fold in the celery, corn, green onions, bell pepper and drained clams.<\/p>\n

Heat 2-inches of Crisco in a large cast iron skilled till hot \u2013 about 375 degrees. Scoop out fritters a few at time \u2013 I use a 1\/4 cup measure \u2013 they should be kind of spread out and not too thick. Fry on first side till golden and then flip over. Continue frying till golden and cooked through. Drain on paper towels. Cook fritters in batches being sure oil stays hot. Keep fritters warm in a 300 degree oven on a rack if needed \u2013 but they are best served right away \u2013 the fritter cook will just have to keep cooking! Serve with Rock the World Tartar Sauce and fresh lemons.<\/p>\n

Kathy\u2019s Rock-The-World Tartar Sauce
\n<\/strong>Makes 2 cups\u00a0<\/p>\n

1 1\/2 cups mayonnaise
\n1\/4 cup finely chopped dill pickle or dill pickle relish
\n2 Tbsp. drained capers, chopped
\n1 green onion, very thinly sliced
\n1 1\/2 tsp Dijon mustard
\n1\/2 tsp Tabasco sauce
\n2 Tbsp chopped parsley
\n1\/4 tsp celery seed
\n2 Tbsp fresh lemon juice
\n1\/2 tsp granulated garlic
\n1\/2 tsp salt
\n1\/4 tsp black pepper<\/p>\n

In a medium \u00a0bowl, mix all the ingredients.
\n\u00a9 Kathy Casey 2010 – Recipe adapted from Kathy Casey\u2019s Northwest Table, Chronicle Books<\/p>\n

Pacific Rim<\/strong> Razor Clams with Lemon Grass
\n<\/strong>I like to serve this dish with steamed jasmine rice. If you like it spicier serve red chili paste such as Sambal Oelek on the side\u2026 just be sure you don\u2019t use too much and cover up the delicate flavor of the sweet clam.<\/p>\n

Serves 2-4<\/p>\n

4 very large northwest razor clams<\/p>\n

Pacific Rim<\/strong> Herb Paste
\n<\/strong>1 tablespoon finely minced fresh ginger
\n1 tablespoon finely minced fresh garlic
\n1 tabelspoon fresh lemon grass, end cut off, trimmed and finely minced
\n1\/2 teaspoon chili paste (Sambal Oelek)
\n2 teaspoons canola oil
\n1\/4 teaspoon kosher salt<\/p>\n

——————————————<\/p>\n

2 teaspoons canola oil
\n3 green onions, trimmed and cut into 1-inch pieces
\n1\/2 small red pepper, cut into thin strips
\n1\/2 teaspoon asian fish sauce
\n1\/4 cup light coconut milk (or use regular)<\/p>\n

Garnish: 1 lime cut in quarters\u00a0 or 2 tiny key limes
\n5-6 large cilantro sprigs , coarsely chopped<\/p>\n

Cut clam neck and body into strips and cut belly\u2019s into 2 pieces. Set aside.
\nIn a medium bowl mix together Pacific Rim Herb Paste. Toss clams in mixture. Set aside.<\/p>\n

Heat oil in a\u00a0 large non-stick pan over medium \u2013high heat. When pan is hot add belly\u2019s first \u2013 cook for about 1 minute then turn over and add clam strips, onions and peppers. Cook for about 1 more minute. Add fish sauce and coconut milk. Cook for about 1\/2 \u2013 1 minute more until hot. Serve immediately with fresh lime squeezed over dish and a sprinkling of fresh cilantro.<\/p>\n

Recipe \u00a9 2010 Kathy Casey Food Studios<\/p>\n","protected":false},"excerpt":{"rendered":"

The Ocean Shores\u2019 4th Annual Razor Clam Festival was clam-tastic! We headed out early to meet up with local Ocean Shores TV hosts. We shot episodes of Discovering Food and Wine with Leedia Bailey and Cooking with Dale. Then it was off to the festival kick off VIP Party at the Quinault Beach Resort & […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[891,517,933,934,902,929,935,936,492,930,925,927,11857,10,340,937,932],"class_list":["post-1494","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-4th-annual-razor-clam-festival","tag-brunch","tag-clam-chowder-cook-off","tag-clam-dance","tag-clamming","tag-collins-inn","tag-fritters","tag-lemon-grass","tag-ocean-shores","tag-ocean-shores-convention-center","tag-quinault-resort-casino","tag-razor-clams","tag-recent","tag-recipes","tag-sips-apps","tag-tartar-sauce","tag-wa"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1494"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1494\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}