A Skinny Clam That’s Big With Chefs
Feb. 16th, 2011 04:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsanderson
Razor clams in the shell at Mary’s Fish Camp in Greenwich Village show how they got their name. The restaurant serves them with sriracha, lime juice and honey.
By FLORENCE FABRICANT
Published: February 15, 2011
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. More
