Yogurtsoda Gratuitous food and travel.

I’ve been intrigued by razor clams ever since I saw Andrew Zimmern slurp them down on an episode of Bizarre Foods in Spain. I had never seen them at any market before, and for months I looked, until last spring, I found some at my local 99 Ranch Market. I bought a couple of pounds of the cigar-shaped mollusks and took them home with me, not having a clue what to do with them.

I remember seeing Andrew Zimmern eat them prepared very simply with some garlic and parsely and grilled for just a few moments. I improvised and used my stove instead. The results were deliciously tender.

I’ve only been able to find razor clams at the market for a few fleeting weeks in the spring, but they’re well worth seeking out if you can find them. Prepare them as you would standard clams, but expect juicier meat (and more of it).

Ingredients:
2-3 lbs razor clams, rinsed and cleaned
2 garlic cloves, finely chopped
1 handful parsley, chopped
1 tablespoon olive oil
1/3 cup dry white wine
salt and pepper

1. Heat olive oil in a large, heavy skillet over high heat. When oil is hot but not smoking, add garlic and saute for a minute, until fragrant.

2. Add razor clams and shake pan to distribute juices as the clams begin to open, about one minute. Add white wine, season with salt and pepper to taste and cover skillet with a lid. Cook over medium-high heat until clams are open, about 5-7 minutes.

3. Remove pan from heat and discard any clams that did not open. Arrange clams on a serving platter and sprinkle with parsley. Pour pan juices over clams and serve.