So pleased with this NY Times article, A Skinny Clam that's Big with Chefs. The first time I had a razor clam, I was in a tiny kitchen apartment in Hong Kong. It was my only home-cooked meal in a 15 day vacation (Hong Kong has the highest concentration of "dining establishments" in the world) -- and the best. The clams were firm and fresh, prepared with black beans and chili oil. I took thirds before I finished my seconds, seconds before I finished my firsts. Grandma quickly put me in my place.
What does a razor clam taste like? Well, a ladyfinger is to a cookie as a razor clam is to a clam. It's a fingerling potato vs an Idaho. It's like a finger is to a hand. Wait, I am overly reductionist!