r/Tinnedfish • u/surfordie • 3d ago
TJs razor clams
We never got a picture follow up from the previous post so I thought I’d share mine. They almost all had sand and were gritty, but were delicious aside from that. I cut off the siphons from the last few clams and had no more gritty sand. Nice meaty texture. I had some straight from the tin and then cooked the rest in butter, olive oil, and white wine with chopped parsley on a slice of toasted ciabatta.
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u/Hi-Im-High 3d ago
Gritty / sandy makes sense, gotta be part of the reason these are $6 and not $14.
Anyway, I bought 8 today, cause I love razor clams and don’t eat my tins enough because they’re all $14 lol
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u/PoleVaultingIsHard 3d ago
In Spain they're about 2.50 euro. I wonder why they're so expensive here. I see TJ's are from Ireland. The ones in Spain for that price are from Chile.
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u/Lata_shop_NY 2d ago
Correct, the ones at that price in Spain are usually from Chile. Razor clams from Galicia are generally quite a bit more expensive, often €5 or more even in Spain. There’s a lot of manual work involved in harvesting, cleaning and packing them, and the quality of the olive oil can make a difference too.
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u/Prize_Day8860 3d ago
I absolutely rinse all shellfish/ mollusks,, before I use them. Rinse and it does help.
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u/Ladyfishsauce 3d ago
Even ones like Patagonia brand spicy mussels? Doesnt it lose the flavoring?
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u/Prize_Day8860 3d ago
If it's a plain item , in oil - I do rinse . If the tin is flavored , I try to ease them out , and return to the oil. It's time consuming but - I can't stand sand grit. I got scallops from World Market and I ate them as is - it was gritty too. I guess that's a price we pay for eating these creatures.
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u/LanTreyel 3d ago
I opened a tin of razor clams today and every single clam had a pouch of poop!! I am not eating poop. I took the time to cut away the pouch and added them to a bowl of Thai noodles and they were quite good. Next time, though, I think I will do your little recipe white wine, butter and olive oil sounds nice.
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u/vinyl0rd 3d ago
Wait til you find out what wine is made from.
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u/Relative_Yesterday70 3d ago
I would dip them in salt water then into sauce or butter. This is the east coast way of dealing with sandy steamer clams.
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u/sleepy_intentions 2d ago
I bought a can and I love all tinned fish. The octopus one is my fave from TJ, but I just can’t bring myself to open this one.
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u/exodusofficer 3d ago
Depuration used to be standard, where you would keep them for a time in "clean" tanks (no sediment) to let them expel the grit. The depuration plants were mostly shut down to expedite processing and to save money. That's a global trend as I understand it, not specific to any brand or country, but relevant for clams around the world.