Salting for razor clams
(June 6, 2013)
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Until about a decade ago, there weren’t many local shellfishermen bringing razor clams to market. They’re hard to harvest with a rake—the shells are paper-thin and break easily, and they’re fast—they can easily out-dig a clammer’s hand. But then a method called salting came over from Ireland. On this week’s Local Food Report, Elspeth Hay learns about salting and the razor clam market from Ron Brunelle of Eastham.
