razor clams

Razor Clam - garlic butter razor clams is one of the best razor clam recipes. Learn how to clean razor clam and cooking with this easy recipe.

Razor Clam

lbs. (0.6 kg) razor clams or Manila clams

unsalted butter, melted

garlic, finely minced

black pepper corn, pounded and chopped coarsely

scallion,

vegetable oil

Add salt to a big container of cold...

Add salt to a big container of cold water. Soak the razor clams in the cold water. Make sure the water covers the clams. Set aside for 30 minutes. Drain the water and rinse the razor clams with cold running water. Transfer them to a colander and drain the excess water. Set aside.

Heat up the butter in a microwave, for...

Heat up the butter in a microwave, for about 20-30 second, until completely melted. Add the garlic, black pepper and scallion. Stir to combine well.

Heat up a cast-iron skillet on high heat...

Heat up a cast-iron skillet on high heat on stove top. When the skillet is very hot, add the vegetable oil. Arrange the razor clams on the skillet, in one layer. Cook on high heat until the razor clam shells are open. You may cover the cast-iron skillet with a cover to help cooking the razor clams. Spoon the garlic butter mixture on each open razor clam. Turn off the heat and serve immediately.

This razor clam dish is kept simple to let the fresh seafood flavors shine, while the aromatics keep you soaking up the sauce with bread!

Asian Style Razor Clams

Tablespoon garlic, minced ((about 6 cloves))

Tablespoon ginger, minced ((2 inch knob))

red pepper flakes ((or to taste))

Shaoxing rice wine ((or dry sherry))

live razor clams ((purged))

water

lemon juice

salt ((or

Tablespoon unsalted butter, cold

onion ((optional for garnishing))

Saute aromatics. Add oil into a medium sauté pan over medium high heat. Add minced garlic, ginger, and red pepper flakes and cook until aromatic, about 1-2 minutes. Add the Shaoxing wine or sherry to deglaze the pan. Let it simmer for a few seconds to cook off some alcohol.

Cook clams.Add the razor clams, water, lemon juice, and salt and cover the pan with a lid. Let it steam for about 4 minutes, or until the shells are wide open and the flesh turns opaque.* Shake the pan a couple times half way through steaming to shake up the sauce. Keep the lid closed the entire time.*

Add butter.Once the clams are wide open, add cold butter to the pan and swirl it around with a spoon to create a sauce. Remove from heat.**You can adjust the salt level and add the green onion at this time if you wish.**

Enjoy with warm bread!Serve the clams immediately with warm french bread or your favorite sauce soaker!

These Vietnamese grilled razor clams with scallion oil, fried shallots, and roasted peanut are the epitome of Vietnamese seafood--freshness, flavor, and texture.

Vietnamese grilled razor clams with scallion oil

Atlantic razor clams

salt

olive oil

tbsps toasted peanuts, roughly chopped

tbsps fried shallot (store bought or make your own)

tbsps fish sauce

tbsps sugar

garlic cloves, finely chopped

lime juice

red bird's eye chili, thinly sliced

tsp salt

shallots, thinly sliced

For the scallion oil, place the oil, salt, and onion in a saucepan over medium heat. Cook for 2 minutes or until the oil just starts to simmer. Remove from the heat and set aside.

Scallion oil

To make the fried shallots, heat vegetable oil in a small saucepan to 340 degrees F.

Place the shallots in the oil ad cook, stirring frequently to break up the shallot, for 8-10 minutes until golden brown.

Use a slotted spoon to remove the shallots from the oil and drain them on a plate lined with paper towel. Use a fork the separate any clumps to prevent them from cooking further.

The fried shallots are best eaten the same day but will keep for 2 days in an airtight container.

Fried shallot

To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.

Dipping sauce

Prepare a grill for medium-high direct heat.

Place a large cast-iron or heavy stainless steel skillet on grill grates. Put the clams in the cast-iron pan and let them cook for 2-3 minutes until the shells are open.

Drizzle about 1/2 teaspoon of scallion oil along with the green onion into each clam.

Transfer the clams to a serving plate. Top with fried shallots and toasted peanuts.

Serve the clams with dipping sauce immediately.

Grilled razor clams

My razor clams were already out of their shells. I followed this as closely as I could. It was spectacularly delicious. The fish sauce, scallion oil, the shallots! Wow. I will do this again, trying it with a white fish since razor clams are hard to come by. This recipe is a keeper for sure!

Perfectly portioned amounts with no leftovers of the various accouterments.

So much cheaper and delicious compared to the restaurants. Thanks for the recipe!

Top 3 razor clams recipes from across the web

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Razor Clam

Asian Style Razor Clams

Vietnamese grilled razor clams with...

Top 3 razor clams recipes from across the web

The most viewed razor clams recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Razor Clam

Asian Style Razor Clams

Vietnamese grilled razor clams with...

The most viewed razor clams recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine