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1
The shells of razor clams cut like real knives, so working with these shellfish calls for caution.
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2
They are also thin and brittle, so you have to handle them delicately.
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3
Rinse the clams carefully and then steam them in the biggest pot you have in about 1 inch (2.5 cm) of water.
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4
Count about 4 minutes from the moment you have steam.
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5
Carefully remove the clams from the cooking liquid (also called the liquor), strain the liquid into a bowl, and set aside.
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6
Cautiously separate the shell of each clam in two by running a paring knife between the two parts, and remove the clam meat.
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7
When all of the meats are free of their shells, find the 16 to 20 nicest shells and give them a good rinse.
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8
Remove the part that looks like a crater at one end of each clam; cut just an inch (2.5 cm) of that.
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9
Then remove the black bulging sac located in the middle.
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10
Rinse them again briefly.
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11
Once you have clean clams and clear liquor, combine them, cover, and refrigerate until you are ready to proceed with the rest of the recipe.
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12
You can leave them overnight.
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13
Preheat the broiler.
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14
Chop the clam meats roughlylets say, 25 pieces total.
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15
Place in a bowl, add the butter, bacon, bread crumbs, mayo, parsley, garlic, Tabasco, and pastis, and mix well.
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16
Add a couple spoonfuls of the liquor as necessary to obtain a texture like peanut butter (freeze any leftover liquor to add to chowder), season with salt and pepper, and mix again.
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17
Distribute the mixture evenly among the reserved shells, then top evenly with the cheese.
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18
Arrange on a rimmed baking sheet and broil for 4 to 7 minutes, or until bubbly and golden.
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19
There is a fine line between perfect and overcooked, so keep a watchful eye.
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20
Serve immediately.
