Razor clams
Long, narrow razor clams with tender flesh, a clean marine flavour and a very short cooking time.
What it offers and why to use it
Long, narrow razor clams with tender flesh, a clean marine flavour and a very short cooking time. Cook briefly by steaming, grilling, sautéing or adding near the end of rice dishes and stews so the flesh stays tender.
Long, narrow razor clams with tender flesh, a clean marine flavour and a very short cooking time.
From shopping to cooking
Choose
Choose fresh-smelling molluscs from a refrigerated, traceable source. Live shells should close when tapped; cleaned flesh should be firm and glossy.
Store
Keep refrigerated at 0–4 °C and use as soon as possible. Do not store live shellfish submerged in fresh water or in an airtight container.
Prepare
Cook briefly by steaming, grilling, sautéing or adding near the end of rice dishes and stews so the flesh stays tender.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, parsley, lemon, white wine, tomato and rice.
How to substitute it
Use another mollusc with a similar texture, adjusting cooking time and salt to suit its size and natural brininess.
Recipes with razor clams
Griddled razor clams with tartare sauce
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