Razor Clams are from the same family as mussels and clams. They have a similar flavour but a firmer texture like squid. They are cooked the same way as mussels but they are mostly diced before serving in chowders or other mixed seafood recipes.
Razor clams are fabulous! They live buried in the sand in shallow waters where they can be harvested at low tide. If you don’t have time to harvest them yourself, make sure to buy them fresh and alive. They are usually tied together in a bunch with a little of the flesh “overflowing” the shell. Once you touch them they will “reduce” and go back into their shell.
The cooking technique is similar to mussels. The process for razor clams marinière is quick to prevent the clams becoming rubbery. It is recommended to wash them in salted water before the cooking process starts. The entire clams are almost completely edible, only the intestine needs to be removed once the shellfish are opened. It is easy to recognise since this is the black part of the cooked clam.
Also check our other seafood recipes.
Razor clams marinière
- 1.5 kg razor clams
- 60 gr chopped shallots
- 4-5 pcs chopped garlic cloves
- 1 pc bay leaf
- 2-3 pcs sprigs of thyme
- 2 tbsp unsalted butter
- 25 cl dry white wine
- 2-3 tbsp chopped parsley
- Sauté the shallots and garlic in butter over medium heat until translucent.
- Place the razor clams in the cooking pot, add the white wine, the seasoning, and increase the heat to high and cook the shellfish with the lid on.
- The steam will cook and open the shells after 3-4 minutes. Give the pan a good shake every now and then.
- Add the parsley and serve right away.