RAZOR CLAMS

Razor Clams are a thin shelled, long oval clam found along
the Pacific Coast, particularly on the Queen Charlotte Islands
and on the western coast of Vancouver Island. The clams are
large, four or five inches in length, and their meat is prized for
its flavour.

To find razor clams took for their protruding necks in the
sand at low tide. If no necks are visible, Vivian Davidson recom-
mends stamping on the sand and digging where a hollow about
the size of a quarter forms. A special razor clam shovel is best
for gathering these delicate creatures. It is important to dig
about five inches on the ocean side, then quickly remove the
Shovel, and pull out the clam by hand
To Clean Vivian Davidson — Haida
1. Pour boiling water over a pailful of clams. The shells will

open and the meat can be pulled from the shell.

2. Cut off the tip of the siphon.

3. Discard the sac of entrails (intestines, heart, stomach, and
gills) in the centre of the meat.

4. Pull out the mouth tube also in the middle section of the
clam.

5. Slit the foot lengthwise and rinse to clean

6. Cut the siphon lengthwise making certain both sections are
cut.

7. Rinse the meat so that no sand remains.

Razor clams can be frozen or canned. They can be prepared
as chowder, patties, or as other delicious dishes.

MUSSELS

Abundant tn cooler waters, mussels have long been used tor
food by coastal people. They are a wholesome and tasty food
worthy of proper recognition. Mussel shells are pear-shaped, from
one to six inches in length, and bluish black in colour. Clusters
of mussels are a common sight on rocks and wharf pilings.

They may safely be eaten from November to April but at
other times of the year they should be avoided due to risk of
potsoning.

BARBECUED MUSSELS Johnny John -

Ahousat

_ Mussels may be barbecued on the embers oj a camplire.
Place the shells along the outer edge of the fire. When the top
shell opens turn the mussel and cook the other side. The mantle,
stomach, and gills should be peeled off. The remaining orange
meaty parts are dipped in culachon grease before cating.

16