Fried Clam and Oyster
I grew up on the Pacific Coast just above the Columbia River, on a farm in the small town of Long Beach, Washington. Long Beach is situated on a peninsula and the clamming and crabbing used to be fabulous, also fishing. Those were the days when razor clams were big and plentiful. In season we would have razor clams as fritters, chowder, and fried. I never grew tired of them. We also gathered oysters – both the Japanese-seed type and the native oysters – from the sloughs around Willapa Bay. We had oysters raw out of the shell, in cocktails, also fried, roasted, steamed and stew. Fried oyster sandwiches were another favorite. We also had eggs and oysters, also oysters with steak.
Didn't usually put anything but salt and pepper on the fried clams or oyster sandwiches, and made with Mama's home-baked white bread. Now I am retired on the Atlantic coast and can't get razor clams anymore. Can't eat raw oysters anymore either. Too bad.