Razor Clams Sauteed with Garlic, Parsley and White Wine

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).

Razor clams sauteed with garlic, parsley and white wine

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.

6 thoughts on “Razor Clams Sauteed with Garlic, Parsley and White Wine”

  1. How did you clean the Razor Clams, they look soo good. I found for razor clams at a chinese market on Clement street and I wanted to fix this dish.

    By the way I love your blog. It is on of the best out there!!!!!!


  2. Thanks Michelle!

    I cleaned the razor clams by soaking them in a large bowl of cold water for about an hour. I shook it slightly every once in a while to help release any grit or sand in the clams and it seemed to work – the final dish was sand-free.

    Did you find the razor clams at May Wah on Clement? That’s my old neighborhood and I used to shop there all the time.

  3. We found fresh razor clams in Brooklyn, NY ‘s Chinatown and cooked them the same day using your recipe. They were fabulous!!! We don’t know if this is a seasonal find here on the East Coast, but we were very lucky to dine on them. We finished 2 lbs. worth with a good Italian bread for dipping into the tasty broth. Thanks for the recipe and it works for mussels and small clams too!!!!

  4. Hi Mike and Evelyn — glad you enjoyed them! Razor clams seem to be a seasonal find here on the west coast, as I only find them in Asian markets from time to time. So good though!

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