How to Harvest Razor Clams with Salt | Living off the Land and Sea #14

In this video, we show you how to use a pump sprayer filled with a high-salinity solution to harvest Atlantic razor clams. The video was filmed on Cape Cod, Massachusetts in the winter of 2024. We can find no written documentation of when the practice originated and who can claim credit for it, although we did find one article that stated the practice originated in Ireland. If this is indeed true, the technique was derived within the last 46 years since razor clams are not native to Europe; the first documented find there was in 1978. In Massachusetts, commercial harvest grew from 137,000 pounds in 2008, to 728,000 pounds in 2018, which could suggest that the technique became common practice sometime within the past decade. This video also shows you how prepare one of Andy’s favorite ways to prepare razor clams using the following recipe: Pasta with Razor Clams and Mushrooms (Serves 2-4) 20 razor clams (1 cup of chopped meat) 1 10-ounce package fresh pasta 1½ cups baby bella mushrooms, sliced 2 tablespoons garlic, diced 1 tablespoon fresh oregano, chopped 2 tablespoons olive oil Pinch of RPFs (red pepper flakes) 2 tablespoons butter 1/2 cup dry white wine 1/3 cup light cream 1/3 cup clam broth 1/4 teaspoon salt Black pepper Fresh parsley, chopped Grated Parmesan cheese Wash the clams thoroughly under cold water and then steam them for 1 minute, reserving the broth. Allow to cool and shuck out the meat—a clam knife comes in handy for this. (I removed the gnarly-looking black belly portions and discarded them.) Cut the clams into thin strips. Add two tablespoons olive oil to a large skillet and place it over medium heat. Add a pinch of red pepper flakes, then sauté the mushrooms for about five minutes until they release their liquid. Add the garlic and cook for one minute. Add the butter and wine, then cook for about five minutes until the wine is reduced. Turn the heat to low, and season with salt and pepper. Meanwhile, cook the pasta. Now, add the oregano and chopped clams, and cook, stirring occasionally, for about three minutes. Stir in the cream and clam broth, then toss in the cooked pasta. Give it a taste and season with more salt and/or pepper if needed. Plate and top it off with Parmesan, then garnish with fresh parsley. Bon Appétit! 00:00 How to harvest razor clams with salt 03:00 Recipe for Pasta with Razor Clams and Mushrooms 05:38 Plating the final dish #razorclams #clam #harvesting