I was at our local seafood market the other day and little bundles of razor clams caught my eye. I’ve never prepared razor clams before, but I decided to give it a whirl with flavors I knew my husband would enjoy: white wine, chilli, garlic. This is an incredibly easy dish to make. The most time-consuming parts are checking and cleaning the clams. But once checked and cleaned, you’re just a couple minutes away from a sweet, delicate, briny treat.
Preparation Time: 30-45 minutes
Cook Time: 10 minutes
Servings: 3 to 4
1 lb of fresh, live Atlantic razor clams
¼ teaspoon of salt (or to taste)
3 garlic cloves
2 Thai chilli, deseeded
3 tablespoons of olive oil
1 bunch of scallion
2 tablespoons of white wine
Check that the clams are live and fresh. Make sure that the clams are closed and that any open shells should close when gently tapped. Throw away those clams that do not or those with damaged shells. Keep the razor clams wrapped in a wet paper towel in the refrigerator until ready for preparation.
Thoroughly wash the razor clams: Soak in cold water for 30 minutes. Remove from water and rinse each clam in running water. If there is a lot of sand, repeat until water runs clear.
In a skillet, brown minced garlic, half a stalk of chopped scallion, and chopped Thai chilli in olive oil under medium heat for 5 minutes.
Add cleaned razor clams into the skillet. Cook clams under medium heat for 5 minutes or until the clams open and meat turns white and firm. Add salt to taste.
Add white wine to the skillet and remove from heat. Garnish with remaining chopped scallion.