Billy Hahn, executive chef at Jake's Famous Crawfish, feels much the same.
"Oregon razors are sweeter, thicker and have better flavor than Alaska razor clams," he
says."It's been a great clam season for sportfishermen so far, but the commercially harvested Oregon razor clams aren't making it to restaurants in Portland yet.Hopefully we'll see them soon."
When serving his
clams at Jake's, Hahn
offers a choice of a classic tartar sauce, a caper and chervil-spiked remoulade sauce, a lemony, garlicky aioli or just drawn butter with lemon.