I’m not familiar with razor clams, I can see I’m going to be expanding my cuisine.
And my waist.

Oh, and I'd guess they're about 1/8" thick.

I'd never heard of them before offered them by the chef at a (now-closed) restaurant in Malaucene.

It reminds me of same kind of misunderstanding in South America. We had ordered "callos" thinking it was quails (the french name is close "cailles"). Till I checked - too late - in my pocket dictionary....

Patricia Wells has a glossary on her app if it is still available. Also a long time ago someone on Chowhound shared their glossary of French culinary terms. I can look to see if I still have it if you are interested. I say I speak menu French having been trained as a chef by Madeleine Kamman.

Another suggestion I made to people is to learn the name of things you WILL NOT eat. Then you can avoid them.

My father loves steak tartare and joker that he is always asks for it rare.

We were in Bayeaux and the translation for Tripes à la mode de Caen was a stew of guts. How do they expect anyone to order that?

Try this for the Patricia Wells glossary—

Glossary ? Patricia Wells

Razor clams yums! Love Steak Tartar too.
One time in a country where we did not speak a word of their language, we ordered a soup as a starter and another soup as our main course.