by Chef Jeremy McLachlan

It's the time of year to start hunting and my favorite is hunting razor clams. Yes, I said razor clams. These delicate beauties are caught up and down the Washington Coast, but the best place to find them is Long Beach, Washington. They're also good for you, as Kathy Kingen says in her blog Rise and Shine for Razor Clams. Here's what you need to know about hunting Washington razor clams:

You have two options for hunting and digging up clams. Use a clam shovel (basically a thin shovel with a long handle) or a clam gun, which I prefer because it is a whole lot easier. It's best to hunt these beauties when the tide is going out. To catch a razor clam, look for air bubbles in the sand along the beach close to the water's edge (hit the sand to make them appear). Then once you see one: Dig baby dig! But be careful digging with your hand because the shells are sharp. This is where the shovel is useful!

How to use a Clam Gun:

1. Search the beach for a "show" in the sand—which will appear as a dimple in the sand.
2. Center the tube of the clam gun, centered over the show.
3. Work the tube down into the sand with the handles. Rock and twist downward till the tube is filled.
4. Block the air vent on the gun using your finger. Pull the clam gun gently out (keeping air vent closed).
5. Remove the clam from the sand. Do this slowly and don't damage the clam.

When prepping the clams follow these three basic rules:

1. Dunk them in boiling water for five seconds and then immediately place them in cold water.
2. Cut the necks off the clams (they're too chewy).
3. Then cook them immediately and quickly in a good amount of oil so they fry quickly; but do not overcook.

Here are my favorite tarter sauce recipes to go with razor clams.

Chef's Favorite Tartar Sauce
Serves 4

Ingredients
1 cup mayonnaise
2 tablespoon dill relish
2 tablespoon dill cornichons, chopped
1 tablespoon capers, rinsed and chopped
1/2 teaspoon onion granules or powder
1/4 teaspoon garlic granules or powder
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
2 dashes Tabasco
1 tablespoon fresh dill, chopped
1 tablespoon fresh Italian parsley, chopped
1 pinch white pepper
1 pinch salt to taste

Directions
Combine all ingredients in bowl./li>
Refrigerate for 1 hour so flavors combine well.
Chef Jeremy's Wicked Tartar
1 cup Chef's Favorite Tartar Sauce
1/2 tablespoon Sambal Oelek chili paste (find in Asian Isle at any grocer)
1/2 teaspoon Siracha hot sauce
1 tablespoon mustard stone-ground

Directions
Combine all ingredients in bowl and mix with hand blender./li>
Refrigerate for 1 hour so flavors combine well.

(Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group. He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at chef@saltys.com.)