Until recently, the long, narrow razor clam was easier to find on a beach than in a restaurant. Except in Asian places, it rarely made the cut.
But in the quest by New York chefs for unusual ingredients, razor clams are now being scooped up.
At Strip House, the executive chef John Schenk steams them with bacon and garlic. He said he loved the "fantastic look of them."
It’s a matter of taste for Harold Dieterle, who serves chopped razor clams with Chiang Mai sausage in a congee with a duck egg at his Thai-style restaurant, Kin Shop. It’s the most popular item on his menu. "I think they add sweetness to the dish," he said.
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