These are called razor clams because their shell looks like a straight razor. And if you're not careful they can do just as much damage.
After steaming the clams, I chopped them up and allowed them to marinate in their juices or "liquor" for a while. I sauteed some finely diced leeks and ginger in bacon fat and sesame oil and then cooked them down further with a splash of soy sauce.
The leek mixture is combined with the chopped clams and some crumbled bacon and spooned into empty shells. These are topped with panko bread crumbs and baked for ten minutes at 375 degrees. The clams are topped with a drizzle of homemade sriracha sauce.