This is the type of cooking thermometer that I prefer and use in my cooking.

My job was to look for the small holes (called dimples) in the damp sand. He would shovel as fast as he could to get the clam while I watched.

He would shovel until we pulled out a clam about 3 or 4 inches across.

While the clams are resting, heat the vegetable oil in a heavy frying pan (cast-iron pan is ideal) over medium-high heat. Heat the oil Give the oil plenty of time to heat up and make sure it is at the right temperature before you begin.

If it is too cool, the clams will soak up oil and be greasy.

Tenderize clams by pounding with the textured side of a meat mallet – pay particular attention to the tough siphon end.

NOTE: Be careful, as you want the clams to remain in one piece.

Serve with lemon slices and your favorite Cocktail Sauce or Tartar Sauce. 1 cup all-purpose flour Coarse salt and freshly ground pepper, to taste 3 eggs, beaten 1 (3.25-ounce package) Panko (Japanese-style crumbs), approximately 2 1/4 cups 1 pound medium-size cleaned fresh or frozen razor clams* 1 cup vegetable oil Lemon Slices Cocktail Sauce Place the flour in a pie pan and season with salt and pepper.

Whisk the eggs in a second pie pan and place the Panko crumbs in a third pie pan. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil.

Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate, sprinkle with salt and pepper.

Repeat until all clams are cooked and serve as soon as possible while warm.

One of our greatest delights when I was young, was to go the Oregon coast to visit my grandparents and to help dig Razor Clams with my Grandpa Myers.