In Season in Winter:
Jump to:- Buying
& Storing Razor Clams |
and cooking Live Razor Clams | Editor's
Choice Top 3 Spring Razor Clam Recipes
Main Winter Seasonal Page
razor clams are thankfully becoming more available in the UK, at present they
still only seem to be found in really good or upmarket fishmongers or markets.
A coastal shellfish found in the sand of the intertidal coastal
beaches, they have long thin shells which resemble cut-throat razors (hence the
name) and are a wonderful seafood with a texture similar to squid and the
sweetness of scallops. In our opinion, well worth going out of your
way for if you are a seafood lover.
Buying and storing fresh
Razor clams can be bought pre-cleaned and shelled but it is preferable to
purchase them live in their shells and to prepare them yourself. When buying live
razor clams, you will often notice that some of the clams will be poking
out of their shells, retracting when
picked up. Looks a bit weird at first but it's the only way to guarantee
freshness and that they are alive. If bought already prepared (dead) they should smell of the seaside but not
It is always best to use razor clams the day you obtain them but if you have to
keep them, wrap in a damp tea towel and put them at the bottom of the fridge.
Never soak razor clams in water for any length of time as it can kill them.
Usually sold in bundles, in general allow 6 -8 razor clams per person for a main course or 3-4 for a starter.
Preparing and Cooking Live Razor Clams
You can either remove razor clams from the shells to prepare them before you
cook them or just wash well, cook them live then remove from the shells to
trim/clean them which is not only the easiest method, but the one which
guarantees that the razor clams were alive as the cooking process will make the
shells open, similar to mussels.
Soak the razor clams in cold fresh water for 30 - 45 minutes only which will
help get rid of any sand or grit after which time give them a good wash under
cold running water.
Place them in a single layer on a baking tray and grill for 1-2 minutes turning
once. Alternatively, place in a large pan with a small amount of liquid - water,
wine, stock - cover with a tight fitting lid, bring to the boil then steam for
2-3 minutes. As mentioned above, the shells should open. Discard any which
As soon as they are cool enough to handle, remove the long, white clam from the
shell and cut off the digger (the dark bit at one end) as it will probably
still contain grit and doesn't make good eating. You can also snip the clam open
lengthways to check for sand but this shouldn't be necessary. The
razor clam is now ready to use in recipes or if you just want to cook them
simply to serve with as vinaigrette or other sauce, or to prepare for breading
and frying, bear in mind they only extra 3 minutes cooking so they don't
get too rubbery.
Editor's Choice: Top
3 Spring Season Razor Clams Recipes