Free: Contests & Raffles.
Stop at the Farmer's Market along the Hoquiam River and get some of Anthony's Razor clam sausage. He mixes 20% razor clams with 80% pork and it's good stuff. We have it with sauerkraut, use it in spaghetti, or cut it up and add it to Zatterains Jambalaya mix. We freeze whatever clams we don't eat fresh and when I get enough saved I take it to Anthony and have him make sausage for us.https://www.facebook.com/pages/Anthonys-Custom-meats-Fish/153114688031896
That is correct. The diggers are the real tender part, the best for frying. The siphon, on the right above, is very tough. Best to can or pressure cook them. All the other edible parts in the middle go in with the siphons for me.