Razor Clamming Now Back for Majority of Oregon Coast

Published 06/02/25 at 6:35 p.m.
By Oregon Coast Beach Connection Staff

(Port Orford, Oregon) - Razor clam harvesting has officially reopened from the Washington-Oregon border to Cape Blanco, according to an announcement from the Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife. (Above: Bandon courtesy Manuela Durson - Manuela Durson Fine Arts)

The reopening follows a closure that had previously extended from Cascade Head to the California border due to elevated marine biotoxin levels. Recent tests show toxin levels have now dropped below the alert threshold in the newly reopened section from Cascade Head to Cape Blanco. However, high biotoxin levels persist from Cape Blanco to the California border, meaning that stretch remains closed.

That closure area includes Port Orford, Gold Beach and Brookings. However, areas north of there encompass the bulk of the coastline, including Bandon, Coos Bay, Florence, Waldport, Lincoln City, Oceanside, Rockaway Beach and Seaside. Everything from Seaside northward is known as Clatsop Beach and it contains over 90 percent of the state's clam population.

Lincoln City: Oregon Coast Beach Connection

Regulations require two consecutive toxin tests below the closure limit before reopening shellfish harvesting areas. These tests must be conducted at least one week apart.

Officials advise harvesters to check the Shellfish Safety Hotline or the Oregon Department of Agriculture’s Recreational Shellfish Biotoxin Closures webpage before heading out.

Meanwhile, mussel harvesting is open along the entire Oregon coast from the Washington border to California, and bay clams are also in good condition.

Crabbing along the Oregon coast is completely open, but ODFW has some caveats.

Courtesy Seaside Aquarium

“Always gut the crab and throw away the 'butter' (guts) prior to cooking,” ODFW said. “When whole crab are cooked in liquid, domoic acid may seep into the cooking liquid and then into the meat. Throw away the cooking liquid, and do not use it in other dishes, such as sauces, broths, soups, stews, stocks, roux, dressings, etc. It is recommended you do not eat the 'butter' (guts) of the crab.”

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For details on recreational license requirements, permits, and regulations, visit the Oregon Department of Fish and Wildlife’s website.

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