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are a species of clam with a long, curved, narrow shell which gives them their name through the resemblance to an old fashioned cutthroat razor. They are burrowing mollusks which are found just above the low tide mark, and can be harvested by hand by pouring salt or saltwater into their burrows.

"A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!"

"A simple recipe for fried razor clams, a western Washington treat. ... very simple recipe for fried oysters. You can use the same recipe ...

I found this recipe in the newspaper several years ago. Serve with asparagus tips, rice pilaf, a glass of sauvignon blanc and a smile. Enjoy!

A savory first course or light main course, inspired by the fresh foods at the Brooklyn Farmer's Market. If razors are unavailable, substitute littlenecks or even mussels.

Ingredients 4 fillets black sea bass, about 6 to 8 ounces each 2 chives, whites only 1 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1/4 cup soy sauce 1/2 cup sun-dried tomatoes, drained and thinly sliced 1 dozen fresh live razor clams 2 teaspoons canola oil 1/2 cup Wondra flour* 2 shallots,
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How to Cook Razor Clams