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Barbecued Oysters and Razor Clams with Spicy Chili Vinegar Dipping Sauce Recipe

Barbecued Oysters and Razor Clams with Spicy Chili Vinegar Dipping Sauce

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  • on April 04, 2009

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    Mario, I thought you were from the northwest? Razor clams need to be shucked and cleaned before you cook them and they are very large to eat with a cocktail fork. Are you sure you didn't mean a different type of clam? The sauce is wonderful though.

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