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Four Star Clam Soup
The following recipe is the most delicious clam soup I have ever made or eaten. The soup requires Razor Clams, but any small clams will suffice, I know it works very well with little neck, cherrystones, steamers and especially mussels (specifically Prince Edward Island farmed raised pre-cleaned mussels) . In Italian it is called "Cape Longhe a la Capuzzina" and comes from Venice. Razor Calms are long, thin clams that look like the handle of an old fashioned straight razor, hence the name. They are found on both coasts with most of them coming from Alaska. The east coast razor clams are better, but nobody seems to want to dig them so much anymore but they do appear in the market when the tides are very low along the cost. They are very hard to dig up because they dig a vertical tube in the sand with their shells down about six inches. They sit there with their necks poking above the surface until disturbed. They instantly retrack their neck into their shell and start moving their shell further down. Supposedly, an old secret is to find the holes at low tide and squirt concentrated salt water, saltier than the ocean water into their holes and supposedly they jump right out of their hole. I tried the technique and observed no jumping clams. I did get a lot of questions. I said I was giving the clams a drink becasue the tide was out too far. You have to dig them with your fingers and it is hard work. Their shell breaks very easily.
The really great thing abut this soup is that it is very easy to make. Take five pounds of cleaned whole razor clams still in their shells and wash them thoroughly of sand. Heat one whole cup of olive oil in a large pan and sauteed gently several cloves of garlic not letting it turn brown. Add a couple sprigs of finely chopped parsley and add all the clams. Cover until steam forms. Let the clams cool and shuck them into a large tureen add the broth by straining it through a sieve. Serve with pan fried slices of italian bread floating on top.
This recipe is the basis of a number of italian clam dishes: spaghetti vongole, linguine with red clam sauce, linguine with white clam sauce and many more recipes.