There are numerous razor clam recipes and everyone has their own favorites. These recipes are from the Washington Department of Fish and Wildlife.

Many people have their own way of fixing these little delicious morsels.

We love to just have fried clams. They are soooooooooo good!

Why not give them a try and see what you think.

The Oregon Coast offers you a great place to dig these clams and it is also a lot of fun to get all wet and sandy.

All you need is a shovel and bucket plus maybe some rubber boots and a rain jacket. It can get pretty wet out there on the beach.

Please don't forget your license! Now then go ahead and check out these razor clam recipes.

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• 1 cup chopped clams (reserve the liquid)
• 1 bottle flat beer
• 1 ½ cup pancake mix
• 6 green onions, cut very thin, use greens
• 1/2 green paper, cut very thin
• 1 stalk celery, cut very thin

Mix onions, celery, green pepper and pancake mix together. Add clams and juice to other ingredients, then add beer till you have a very think mixture that can be dropped from spoon into hot oil at 375. You may not need all the beer because of the clam juice. Drop by spoonful in oil; cook 2 min. per side, test, if not cooked drop by smaller spoonfuls.

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• 1-1 ½ cup clams, grind about 6 big razor clams (reserve the liquid)
• 1 cup dry white wine, very dry sherry or vermouth
• 1 cup chopped onions
• 1-2 cloves garlic
• 1/4 cup butter and ¼ cup olive oil
• 1-2 tsp. oregano
• 1-2 tsp basil
• 3 tbs Romano or Parmesan cheese (grated)
• salt and pepper to taste
• 2 tbs parsley if you use dried, 1 cup if you use fresh, chopped
• 1 pkg. Spaghetti noodles cooked

Saute onion and garlic crushed) in butter and oil combined until almost tender. Add spices. Combine wine and clam juice and add it at this point. Simmer to reduce some liquid then pour in the clams, parsley and cheese. Simmer for a few minutes to warm up clams. Add salt and pepper. Pour the pan of sauce on your cooked spaghetti. Sprinkle on more cheese as desired.

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• 1 limit of clams (cut into small pieces)
• 1/2 cup oil
• 1 tbs. Liquid smoke
• 2 tbs. Worcestershire sauce
• 2 tbs. Lemon juice
• 1 tbs. Seasoning salt
• 1 tbs. Chili powder
• 1 tbs. Celery salt

Combine and stir oil and seasonings, then add clams. Bake on cookie sheet or in shallow pan at 350 degrees for 1 hour. Stir and drain frequently, saving juice. Store clams and juice in airtight container. Will keep in refrigerator 2 to 3 weeks.

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• Cheese flavored goldfish crackers
• Egg
• Chopped clams
• Clam liquid
• Chopped chives, sautéed shallots or onions

Run cheese flavored goldfish crackers through a food processor and use them for the breading for frying the clams. The herbed, cheesy flavor is delicious.

You can also use them for clam fritters. Take the leftover egg and breading, add the milky clam liquid from the bowl the clams were in before breading, add some chopped clam, and if you wish, some chopped chives, of sautéed chopped shallots or onions and fry the fritter in the pan used to do the clams. This is almost better than the clams by themselves, and it stretched the limit to feed your limitless friends, and your friends will be limitless once word gets around.