Razor Clam Recipes

Razor clams with bacon and Salmoriglio

Salmoriglio is a simple sauce-cum-marinade that originates from Southern Italy.
It's great spooned over barbecued meat and fish;
I've also been using leftover Salmoriglio in a similar way to pesto,
stirred through pasta with a few prawns and a sprinkling of crumbled Feta.
As for this tasty 'Spoots recipe, careful not to overcook the clams otherwise they become rubbery,
with a texture not dissimilar (I imagine) to chewing on a old tube of bathroom sealant.


About a dozen razor clams
2 Garlic cloves, chopped
3 Rashers of streaky bacon, chopped
1 Red chilli, chopped
A large glass of White wine
Parsley leaves, to serve

3 Garlic cloves
A pinch of sea salt
A bunch of fresh Oregano (leaves only)
A pinch of Pepper
The juice of 1/2 a Lemon
200ml Olive oil

Preparation & Method

Using a pestle and mortar, pound the Garlic and salt to a paste, then add the Oregano.
Once the leaves have begun to break down, start adding the olive oil slowly and keep crushing everything together.
Finaly, add the lemon juice and pepper, then give it all a final mix through.

Give the clams a soak in lightly salted cold water for 5-10 minutes.
Fry the bacon in a large pan until crispy, then stir in the garlic and chilli to soften for a few minutes.
Nestle the clams on top of everything, pour in the wine and pop a lid on the pan.
It'll only take about two minutes for them to cook.
Serve in shallow bowls with Salmoriglio drizzled over the clams and plenty of crusty bread to mop up the juice.

Razor Clams with Chorizo and Samphire
Serves 4

    1kg of razor clams
    Half a glass of white wine
    Small handful of parsley
    3 garlic cloves
    3 semi-dry chorizos cut into 1/4? thick coins
    30g Butter
    handful of samphire/ sea asparagus

    Oven at 180C
    Rinse the clams under cold water for 10 minutes until clean.

    Heat the wine, garlic, parsley and salt in a saucepan wide enough to lay the clams.

    When boiling add clams, shake pan and cover for 2 minutes or until shells open

    Remove Clams, run under cold water to cool and clean.
    To clean, remove the darker looking sac from the mussel and discard, reserving the flesh and shell

    Lay the shells on a roasting tray, one or two per person and replace the flesh (I put two clams in one shell)

    Drizzle each clam with a teaspoon of stock water left in the pan and place on middle shelf in oven for 10 minutes

    Meanwhile, add chorizo coins to a frying pan on medium-low heat (NO OIL) render the fat,
    stirring occasionally and lowering the flame if starting to burn

    When fat rendered and chorizo cooked (around 8 minutes) remove with a slotted spoon and drain on kitchen towel.
    To the oil left in the pan add the butter and stir with a small whisk over a medium heat until well combined and thickened

    To serve: Remove the clams from the oven and plate accordingly, scatter over chorizo,
    dip samphire into sauce and place then drizzle over sauce as desired.

Razor Clams with Wild Garlic
Serves 4

I can never resist a razor clam. There is something elegant about its shell.
They also have an unparalleled marine sweetness which goes very nicely with gentle insistence of wild garlic.
And, of course, wild garlic is free in spring. At least it is around me, where it grows in prodigious abundance.
I have included a sausage own native banger goes very well,
Pork and shellfish. Just one of the marriages.
I reckon you need 2 razor clams per person to make a reasonable first course, four for a snack.
This recipe is for a first course.

     8 razor clams
    4 fistfuls of wild garlic leaves
    2 pork sausages or chorizo or merguez
    2 tbsp breadcrumbs
    100ml white wine
    ½ lemon
    Olive oil
    Sea salt

    Chop the sausage into smallish cubes and fry in a little oil until cooked and slightly crisp.
    Take out of the frying pan and keep warm.
    Fry the breadcrumbs in the sausage fat until brown and toasty.
    Keep warm. Pour a little olive oil into a big sauce pan, or, even better, a sauté pan.
    Put in the wild garlic. Place the razor clams on top.
    Turn up the heat to full blast.
    Pour over the white wine.
    Clap on the lid and cook for a minute or a minute and a half max.
    You do not want to over-cook a razor clam, unless you are fond of India rubber.
    By that time the clams should be open and the wild garlic pretty much wilted.
    Extract the clam flesh from the shells, and trim off the tummy with its gritty contents.
    Cut the remaining clam meat into chunks.
    While you’re doing that, put the pan back on a lower heat to reduce the cooking juices and finish wilting the wild garlic.
    Now for assembly. Strew the cooked wild garlic in the empty shells.
    Arrange the clam meat on top. Season lightly with salt.
    Scatter with sausage chunks.
    Sprinkle generously with breadcrumbs.
    Dribble cooking juices over all and a squeeze of lemon.
    Don’t worry if the dish is only lukewarm by the time you’re finished.
    It’ll still taste utterly delightful.
    By the way, you might find it easier to eat with tea spoon.

Parmesan Clams
Serves 4

In Chile, where this popular dish is called machas a la parmigiana, you’ll find it made with Pacific razor clams.
Although Parmesan and shellfish seem an unlikely pair, the results are delectable. Steam the bivalves open,
and then thicken the juices with a little cornstarch to maintain the briny sea flavors and balance the richness of the cheese. Serve this appetizer before big bowls of pasta dinner or as part of a barbecue.

    3 tablespoons white wine
    1 clove garlic, finely chopped
    1 tablespoon olive oil
    18  clams
    1 tablespoon water
    1 teaspoon cornstarch
    Juice of 1/2 lemon
    Salt and pepper, to taste
    3/4 cup grated Asiago cheese
    1/2 cup grated Parmesan cheese
    2 tablespoons finely chopped parsley

    1. Turn on the broiler. Have on hand a 12-inch baking dish. 2. In a large pot, bring the wine, garlic, and olive oil to a boil. Whisk the cornstarch mixture and lemon juice into the clam cooking liquid and cook,
    stirring, for 1 minute or until it thickens.
    Taste for seasoning and add salt and pepper. 5. Snap off and discard the top of each clam shell. Loosen the clam meat from the other shell,
    but do not remove it. Set the clams in the dish. 6. Add a spoonful of cooking liquid to each clam. In a bowl, mix the Asiago and Parmesan cheeses.
    Top the clams with grated cheese. 7. Broil the clams, checking them often, for 5 minutes or until the cheese is golden brown and bubbly.
    Sprinkle with parsley.

Beer-Battered Razor Clams
Serves 4

Among the world's sweetest, most flavorful clams, razors shine in just about any preparation.

Add zing with spices and lemon zest—and make sure to use a simple lager,
since more complex microbrews can overwhelm the flavor.
Unlike littleneck clams or mussels, razors require quite a bit of cleaning,
but it's worth it,
serve them with sweet potato fries, cole slaw, and cold beer.

    Vegetable oil for frying 
    1 large egg 
    1 1/2 cups flour 
    Zest of 1 lemon 
    1/2 teaspoon paprika 
    1/2 teaspoon cayenne 
    About 1 tsp. salt 
    1/2 teaspoon pepper 
    1 bottle (12 oz.) lager beer such as Rainier or Heineken, at room temperature 
    3 pounds razor clams in the shell*, cleaned; or use 1 1/2 lbs.
    cleaned razor clam meat or other clam meat, or calamari tubes (cut into rings) and tentacles Lemon wedges

    1. Fill a large, deep pot with 1 1/2 in. oil, insert a deep-fry thermometer, and bring to 375° over medium-high heat
    Preheat oven to 200°. 2. Whisk egg in a large bowl to blend. Add flour and seasonings, but don't mix.
    Add beer just before using (so batter keeps some bubbles; this will make the coating light and crisp) and whisk until smooth. 3. Add clams to batter and stir to coat well. Using a slotted spoon or tongs, lift out a spoonful of clams, draining excess batter;
    lower into oil, shaking spoon a bit to separate clumps. Stand back (clams may spatter) and cook until golden all over,,br> turning once, 1 1/2 to 2 minutes; adjust heat as needed to keep oil at 375°. 4. Transfer clams to a baking sheet lined with paper towels.
    Sprinkle lightly with salt and keep warm in oven while you cook remaining clams.
    Serve immediately with lemon wedges and more salt to taste. How to clean razor clams: 1. Put clams in a colander and pour boiling water over them just until shells open. Rinse with cold water until cool.
    Gently pull clams from shells, slicing the muscle that attaches to the shell to free the meat. 2. Snip off dark tip of the skinny siphon. With scissors, cut clam lengthwise from siphon to base of the digger (foot) and open. 3. Lay clam flat and cut around slippery tan gills, mouth, and digger to separate them from the rest of the white meat. 4. Squeeze digger so the dark stomach shows through the meat, then snip around it and gills and remove.
    If a clear rod pops out, discard it as well. 5. Slice digger open lengthwise, open up, and pull out the dark sand vein.
    The white meat comes out in two neat pieces once you have a little practice. Rinse clam meat. *You can also buy razor clams in the shell in season at some specialty fish shops.
    Or buy them in the shell (in season)

Razor Clams with Root Vegetables
Serves 4

Quirky presentation and unusual ingredients make this a show stopping dish.
It’s a healthy choice for seafood lovers and definitely deserves a shot!

    4 razor clams
     1 carrot
     ½ stick celery
     2 small shallots
     ¼ leek, white only
     1 clove garlic
     flat parsley
     ½ lemon
     100ml vermouth
     50ml double cream
     Sea salt (to garnish)

    1. Rinse the razor clams under cold water for 5 minutes, taking away any grit.
    Clean the shells lightly to remove any dirt and set aside in the fridge. 2. Cube all of the vegetables as finely, and evenly, as possible and crush the garlic. 3. Pop the razor clams and vermouth in a heavy based saucepan with a lid and bring to a boil, simmering for around 2 minutes.
    Take the clams out and set on a board, removing the clam from the shell,
    removing the small black sack and slicing on the diagonal, reserving half of each shell. 4. Put the vegetables into the poaching liquor and reduce by half before adding the cream and reducing until thick and syrupy.
    Add the razor clams and heat through, adding the chopped flat parsley and lemon juice to finish, adjusting the seasoning if necessary. 5. Place a little sea salt on the plate, to hold the shells in place, and spoon the clam mixture into the shells,
    arranging on top of the salt- enjoy!