I love razor clams for their delicate taste, still recognisable in the presence of strong seasoning, and, most of all, for their texture: soft, but slightly al dente. For years, imagining they were tricky to prepare and/or clean, I was too scared to buy them and ruin the whole big bunch (they are sold in bunches here). Last weekend I finally dared cooking them for the first time and… they turned out to be the best razor clams of my life! I still cannot believe such a simple process yields such outstanding results. You can easily serve them as a starter, as a light main course with a salad or simply have them as a gourmet snack (which begs for a glass of chilled rosé!).
For this first experience with razor clams I didn’t use any particular recipe. I simply chose the most popular French way to serve this shellfish, i.e. grilled with a mixture of parsley, garlic and butter. Some recipes also add some breadcrumbs for an additional crunch, but I chose to skip them this time. There is also a choice between seasoning the clams before the grilling process and after. I preferred to add parsley butter before. As much as I didn’t search a precise recipe, I did look well for best ways to clean the clams. Luckily salt water soaking was cited everywhere as the best way to get rid of sand (the laziest seafood cleaning method I can imagine).
TIPS: You can use only olive oil in the parsley mixture and skip the butter.
Preparation: about 30 minutes + 1 hour soaking
Ingredients (serves two as a main course or four as a starter):
500 – 600 g razor clams
several tablespoons salt
extra virgin olive oil
(freshly ground pepper)
Parsley and garlic butter:
2 tablespoons softened butter
about two handfuls of roughly chopped parsley leaves
2 garlic cloves, crushed
1 teaspoon salt
Place the razor clams into a big bowl filled with cold salted water (count at least two tablespoons per litre) and leave them for one hour. This way they will get rid of their sand (hopefully!).
In the meantime prepare the parsley butter, mixing the garlic, the butter, the salt and the parsley leaves in a food processor.
Wash the razor clams in cold water and rinse well.
Place them in an empty pan at medium heat and warm until all of them open up (you can put a lid to accelerate the process, but usually it takes about 3 minutes).
Do this in several batches, so that you don’t overcrowd the pan. Drain on paper towels. (Don’t worry if some of them fall completely out of their shells, you will put them back into their homes afterwards).
Remove the upper shell’s part (it’s not necessary, but this part is completely useless and takes space on a baking tray). Place the open razor clams in a baking dish/tray on their shell’s lower part and brush with garlicky butter.
Heat the oven grill/broiler and grill them until the garlic bits start becoming golden (this should take about ten minutes). Make sure the garlic doesn’t brown too much; it will become bitter.
You can also grill them in a normal grill and spread the garlic butter juste before serving.
Sprinkle them with olive oil while they are still hot and serve them simply with good quality bread or baguette (you can also season them with ground pepper).