Razor Clams Recipe

Purge and clean

If clams were purchased live and not pre-purged, place razor clams in a large bowl of cold water with 1 tsp kosher salt and soak 20–30 minutes to encourage them to disgorge sand. Rinse each clam under cold running water and scrub the shells lightly to remove any grit. Pat dry with paper towels. Discard any clams with broken shells or that do not close when tapped.

If razor clams are still in long shelled plates and you want to serve opened, use a small, sharp knife to cut the adductor muscle and carefully open the shell, leaving clam attached to one half. Alternatively, cook in their shells whole.

Prepare aromatics

Heat a large skillet (preferably stainless steel or cast iron) over medium heat. Add 1 tbsp olive oil and 2 tbs unsalted butter. When butter foams, add the finely chopped shallot and sauté 2–3 minutes until softened but not brown. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Deglaze & steam

Increase heat to medium-high. Add the white wine and scrape any browned bits from the pan. Bring to a simmer and let the wine reduce by about half, 3–4 minutes. Add the razor clams to the pan in a single layer if possible. Cover the skillet with a tight-fitting lid and let steam 2–4 minutes, shaking the pan once after 90 seconds. Clams are cooked when shells open and the meat is opaque and tender. Discard any clams that remain closed after 2–3 minutes.

Finish the sauce

Remove the lid. Squeeze in the lemon juice and add the remaining 1 tbs butter (cold, cubed) to enrich the sauce, swirling the pan until it melts and emulsifies. Stir in the chopped parsley. Taste and adjust seasoning with up to 1 tsp kosher salt (start with 1/2 tsp) and a little black pepper if desired.

Transfer clams to a warm serving bowl or arrange on toasted bread slices. Spoon the aromatic garlic-lemon wine sauce over the clams. Garnish with extra parsley and optional chives. Serve immediately with lemon wedges on the side and additional toasted bread or steamed rice to soak up the sauce.

Leftovers: cool to room temperature within 2 hours and refrigerate in a covered container up to 2 days. Reheat gently in a skillet with a splash of water or wine until just warmed; avoid overcooking to keep clams tender.