Razor clams?

[Smossy]

lmfao

[Encore 280]

If you do the hot water trick, have a bucket of ice water or really cold water close by and soak 'em in the ice water for a couple minutes, stops the cook'n process. Keep the necks for the surf perch.

[Smossy]

If you do the hot water trick, have a bucket of ice water or really cold water close by and soak 'em in the ice water for a couple minutes, stops the cook'n process. Keep the necks for the surf perch.

Exactly right! I just let the cold water in my sink run then toss them in there as we pull them from the pot. Quick flash into a boiling pot with a strainer, so u can just lift the strainer and not burn yourself. but retrieve your clams. We still have a freezer full mmmm.
I think thats whats for dinner tomorrow now that I think about it.

Last night we just ate the last of our lingcod/cabezone from our last charter. Delicious!

[lokidog]

I've never used hot water, still don't understand the need as I have never had any problem slipping my filet knife into one.  Seems like an extra step and if using a propane cooker, lots more gear to haul around.   

[mainer78]

There is a guy that sits on the corner by the Green lantern tavern/pub whatever they call it these days. He's usually there a few hours before low tide he makes and sells extremely nice clam guns and those lantern stands. Not cheap but he says if you ever have an issue with them he would take care of you. He's a really nice guy. Btw I used to use a shovel also but I bought a gun from him that actually fits me I'm 6 foot 3 and most guns kill my back. But his work great I dug my limit in about 15 mins at the last tide two nights in a row not a single back pain!

I bought one and they work pretty darn good... My wife decided it hers now though!!!

[DRobnsn]

Ha ha yeah that sounds familiar. I usually end up handing mine off once I dig my limit. I'll probably pick up a couple more next time I go.

[WSU]

I've never used hot water, still don't understand the need as I have never had any problem slipping my filet knife into one.  Seems like an extra step and if using a propane cooker, lots more gear to haul around.   

Don't knock it until you try it.  It makes it a lot easier, and it doesn't take all that much hot water.  I just pour a pot of boiling water over them and then rinse.

[DRobnsn]

I usually boil a pot of water outside on the bbq's side burner and put a bucket of clean cold water next to it.

Once the water is boiling I take the whole limit in a net and dunk it for a few seconds then transfer it quickly to the cold water. Seems to work quite well for me.