16 Delicious Razor Clam Recipes for Seafood Lovers

Just when you thought seafood couldn’t get any more exciting, razor clams swoop in to prove you wrong! Perfect for home cooks looking to spice up their dinner routine, these 16 delicious razor clam recipes are a treasure trove of flavors waiting to be explored. From quick weeknight dinners to impressive weekend feasts, there’s something here for every seafood lover. Dive in and discover your next favorite dish!

Garlic Butter Razor Clams

Dive into the ocean’s bounty with this irresistible dish that’s sure to make your taste buds dance with joy. Garlic Butter Razor Clams are the star of the show, offering a succulent, briny flavor that’s perfectly complemented by the rich, aromatic garlic butter sauce. It’s a simple yet sophisticated dish that’ll transport you straight to the seaside with every bite.

Ingredients

• 1 pound fresh razor clams, cleaned and patted dry
• 4 tablespoons unsalted butter, melted to golden perfection
• 3 cloves garlic, minced to fragrant goodness
• 1 tablespoon fresh parsley, finely chopped for a pop of color
• 1/2 teaspoon red pepper flakes, for a subtle kick
• 1 tablespoon lemon juice, freshly squeezed for brightness
• Salt, just a pinch to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking the clams.
2. In a small bowl, combine the melted butter, minced garlic, red pepper flakes, and a pinch of salt, stirring until well mixed. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld beautifully.
3. Arrange the cleaned razor clams in a single layer on a baking sheet. Tip: For easier cleanup, line the baking sheet with parchment paper.
4. Generously brush each clam with the garlic butter mixture, ensuring they’re fully coated for maximum flavor.
5. Bake in the preheated oven for 8-10 minutes, or until the clams are just cooked through and the edges begin to curl. Tip: Keep a close eye on them to prevent overcooking, as razor clams can become tough if left in too long.
6. Remove from the oven and drizzle with fresh lemon juice, then sprinkle with chopped parsley for a fresh, vibrant finish.

Unleash the full potential of this dish by serving it alongside a crusty baguette to soak up every last drop of that garlicky, buttery sauce. The clams are tender with a slight chew, bursting with a melody of flavors from the sea and the rich, aromatic butter. It’s a dish that’s as fun to eat as it is to make, perfect for impressing guests or treating yourself to a little taste of luxury.

Spicy Razor Clam Stir Fry

Buckle up, seafood lovers! This Spicy Razor Clam Stir Fry is about to take your taste buds on a rollercoaster ride with its fiery kick and succulent, ocean-fresh flavors. Perfect for those nights when you’re craving something bold, quick, and utterly delicious.

Ingredients

• 1 lb fresh razor clams, cleaned and sliced into bite-sized pieces
• 2 tbsp vibrant, cold-pressed sesame oil
• 3 cloves garlic, minced to aromatic perfection
• 1 inch ginger, freshly grated for a zesty punch
• 2 tbsp fiery gochujang paste
• 1 tbsp smooth, sweet honey
• 1 tbsp crisp, tangy rice vinegar
• 1/2 cup crunchy, colorful bell peppers, thinly sliced
• 2 scallions, finely chopped for a fresh finish
• 1 tsp toasted sesame seeds, for a nutty garnish

Instructions

1. Heat the sesame oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant. Tip: Keep the ingredients moving to prevent burning.
3. Toss in the razor clams, stirring quickly to coat them in the aromatic oil. Cook for 2 minutes, just until they start to curl.
4. Whisk together the gochujang, honey, and rice vinegar in a small bowl, then pour over the clams. Stir to evenly coat and cook for another 2 minutes.
5. Add the sliced bell peppers, cooking for an additional 1 minute to retain their crunch. Tip: The peppers add a sweet contrast to the heat.
6. Remove from heat and sprinkle with chopped scallions and sesame seeds. Tip: The sesame seeds add a delightful texture and nutty flavor.

Now, this dish isn’t just a meal; it’s a vibrant symphony of textures and flavors. The clams are tender yet slightly chewy, bathed in a sauce that’s a masterful balance of sweet, spicy, and tangy. Serve it over a bed of steamed jasmine rice to soak up every last drop of that glorious sauce, or go rogue and wrap it in crisp lettuce leaves for a refreshing twist.

Razor Clam Chowder

Get ready to dive spoon-first into a bowl of comfort with our Razor Clam Chowder, where the ocean’s briny bounty meets creamy, dreamy goodness. This isn’t just soup; it’s a hug from the sea, with a side of sass.

Ingredients

• 1 lb fresh razor clams, cleaned and chopped into bite-sized pieces
• 4 slices thick-cut bacon, diced into smoky little lardons
• 1 large yellow onion, finely diced for a sweet, aromatic base
• 2 cloves garlic, minced to unleash its pungent magic
• 2 cups heavy cream, for that luxuriously smooth texture
• 2 cups whole milk, because why skimp on richness?
• 3 medium russet potatoes, peeled and cubed into hearty chunks
• 2 tbsp unsalted butter, for a velvety sauté start
• 1 tbsp all-purpose flour, to thicken things up nicely
• 1 tsp fresh thyme leaves, for a whisper of earthy elegance
• Salt and freshly ground black pepper, to season like a pro

Instructions

1. In a large pot over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the butter to the bacon drippings, then toss in the onion and garlic. Sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to create a roux. This is your chowder’s secret thickener!
4. Gradually whisk in the heavy cream and milk, ensuring no lumps remain. Bring to a gentle simmer, but don’t let it boil—nobody likes a split chowder.
5. Add the potatoes and thyme, then simmer uncovered for 15 minutes, or until the potatoes are tender when pierced with a fork.
6. Gently stir in the razor clams and cooked bacon, simmering for another 5 minutes just until the clams are cooked through. Overcooking turns them rubbery, and we’re not making erasers here.
7. Season with salt and pepper, then ladle into bowls. Serve with crusty bread for dipping, because every good chowder deserves a crunchy sidekick.

Perfectly creamy with chunks of tender potato and the unique, slightly sweet flavor of razor clams shining through, this chowder is a coastal delight. Try garnishing with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick that’ll make your taste buds dance.

Grilled Razor Clams with Lemon

Hold onto your hats, seafood lovers, because we’re about to dive fork-first into a dish that’s as easy to love as it is to make—Grilled Razor Clams with Lemon. Perfect for those summer evenings when you want to impress without the stress, this recipe is a straight-up celebration of simplicity and flavor.

Ingredients

• 12 fresh razor clams, cleaned (look for ones that are lively and smell like the ocean)
• 2 tablespoons of rich extra virgin olive oil
• 1 large lemon, zested and juiced (for that bright, citrusy punch)
• 2 cloves of garlic, minced (because garlic makes everything better)
• 1 teaspoon of finely ground black pepper (for a little kick)
• 1/2 teaspoon of sea salt (to bring out all those delicious flavors)

Instructions

1. Preheat your grill to a medium-high heat of 375°F. This ensures a perfect sear without overcooking.
2. While the grill heats up, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, black pepper, and sea salt. This marinade is your flavor powerhouse.
3. Brush each razor clam generously with the marinade, making sure to get into all the nooks and crannies for maximum flavor.
4. Place the clams on the grill, flat side down. Grill for 2-3 minutes, or until the edges start to curl and the clams are just opaque. Tip: Don’t walk away! Clams cook quickly and can go from perfect to rubber in seconds.
5. Carefully flip each clam and grill for an additional 1-2 minutes. This quick flip ensures even cooking and those gorgeous grill marks.
6. Remove the clams from the grill and drizzle with any remaining marinade for an extra burst of flavor. Tip: Let them rest for a minute; this allows the juices to redistribute.

Unbelievably tender with a smoky char and a zesty lemon-garlic kick, these grilled razor clams are a textural dream. Serve them straight off the grill with a cold beer or over a bed of fresh greens for a light, summery meal that screams ‘more, please!’

Razor Clam Pasta with White Wine Sauce

Get ready to dive fork-first into a dish that’s as fun to make as it is to devour! This razor clam pasta with white wine sauce is the ocean’s answer to your carb cravings, blending briny goodness with a buttery, aromatic sauce that’ll have you swooning.

Ingredients

• 8 oz fresh razor clams, scrubbed clean
• 8 oz linguine pasta, the perfect twirlable canvas
• 2 tbsp rich extra virgin olive oil, for a fruity depth
• 3 cloves garlic, minced, because flavor is non-negotiable
• 1/2 cup dry white wine, something you’d happily sip
• 1/4 cup unsalted butter, for that velvety finish
• 1/4 tsp crushed red pepper flakes, for a gentle kick
• 1/4 cup fresh parsley, chopped, for a pop of color and freshness
• Salt, just enough to make the flavors sing

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining; it’s liquid gold for sauces.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
3. Increase heat to medium-high, add the razor clams and white wine. Cover and cook until the clams open, about 3-4 minutes. Discard any clams that don’t open. Tip: This is your chance to play sea chef—listen for the clams’ happy pops!
4. Reduce heat to low, stir in butter until melted and silky. Add the drained pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce.
5. Finish with a sprinkle of fresh parsley and a pinch of salt, tossing once more to combine.

Perfectly al dente pasta meets plump, juicy clams in a sauce that’s rich yet bright, with just enough heat to keep things interesting. Serve this beauty with crusty bread to sop up every last drop of that irresistible white wine sauce.

Steamed Razor Clams with Ginger and Scallions

Unbelievably easy yet impressively elegant, these steamed razor clams are about to become your go-to dish for when you want to wow without the wow-this-is-complicated. With ginger and scallions playing the lead roles, it’s a flavor fiesta that’s as fun to make as it is to devour.

Ingredients

• 1 pound fresh razor clams, scrubbed clean
• 2 tablespoons finely minced fresh ginger, for that zesty kick
• 1/4 cup thinly sliced scallions, the greener the better
• 2 tablespoons high-quality soy sauce, because we’re fancy like that
• 1 tablespoon toasted sesame oil, for that nutty aroma
• 1/2 cup water, just plain old H2O

Instructions

1. In a large pot, bring the water to a rolling boil over high heat. This is your clams’ spa day, so make it steamy.
2. Arrange the razor clams in a single layer in a steamer basket. Crowding is a no-no; give them space to breathe.
3. Place the steamer basket over the boiling water, cover with a tight-fitting lid, and steam for exactly 5 minutes. Tip: Set a timer because overcooked clams are a tragedy.
4. While the clams steam, mix the minced ginger, sliced scallions, soy sauce, and sesame oil in a small bowl. This is the magic sauce—literally.
5. After the clams are done, carefully remove them from the steamer. They should be open and happy; discard any that stayed closed—they’re not joining the party.
6. Drizzle the ginger-scallion sauce over the clams. Be generous; this is where the flavor party starts.
7. Serve immediately. Tip: For an extra flair, garnish with additional scallions. Tip: Pair with a crisp white wine to elevate the experience.

Expect a symphony of textures—tender clams with a slight chew, bathed in a sauce that’s bright, savory, and just a tad spicy. Perfect for slurping straight from the shell or atop a bed of steamed rice for a more substantial meal.

Razor Clam Ceviche

Today’s the day we dive fork-first into the ocean’s bounty with a dish that’s as refreshing as a dip in the sea—Razor Clam Ceviche. Trust us, this isn’t your average beach snack; it’s a zesty, tangy adventure that’ll have your taste buds doing the backstroke.

Ingredients

• 1 pound fresh razor clams, cleaned and thinly sliced
• 1 cup freshly squeezed lime juice, vibrant and tangy
• 1/2 cup finely diced red onion, crisp and slightly pungent
• 1/2 cup chopped cilantro, fresh and fragrant
• 1 jalapeño, seeds removed and finely diced, for a gentle kick
• 1 teaspoon sea salt, coarse and mineral-rich
• 1 avocado, ripe and creamy, diced
• 1 tablespoon extra virgin olive oil, rich and smooth

Instructions

1. In a large glass bowl, combine the thinly sliced razor clams with the freshly squeezed lime juice, ensuring each piece is fully submerged. Let marinate in the refrigerator for exactly 15 minutes—the clams should turn opaque, signaling they’re ‘cooked’ by the acid.
2. Gently fold in the diced red onion, chopped cilantro, and jalapeño, distributing the ingredients evenly for a balanced flavor in every bite.
3. Sprinkle the sea salt over the mixture and drizzle with the extra virgin olive oil, tossing lightly to combine. Tip: Always taste before adding more salt; the lime juice already brings a punch of flavor.
4. Carefully add the diced avocado last to prevent it from breaking down too much, giving the ceviche a luxurious, creamy texture. Tip: For an extra touch of elegance, serve the ceviche in chilled martini glasses.
5. Let the ceviche sit for 5 minutes before serving to allow the flavors to meld together beautifully. Tip: Serve with crispy tortilla chips or on a tostada for added crunch.

Get ready to be wowed by the Razor Clam Ceviche’s bright, citrusy flavors and the tender, almost buttery texture of the clams. Perfect for a sunny afternoon or as a show-stopping appetizer at your next gathering, this dish is sure to make a splash.

Deep Fried Razor Clams

Mmm, get ready to dive fork-first into the crispy, golden glory of deep-fried razor clams, a dish that’s as fun to make as it is to devour. Perfect for when you’re craving something that’s a little fancy but a lot delicious, these clams are about to become your new favorite seafood obsession.

Ingredients

• 1 pound fresh razor clams, cleaned and patted dry
• 1 cup all-purpose flour, for that perfect crispy coating
• 2 large farm-fresh eggs, beaten to golden perfection
• 1 cup panko breadcrumbs, for an extra crunch
• 1 teaspoon sea salt, to elevate the flavors
• 1/2 teaspoon finely ground black pepper, for a subtle kick
• 2 cups vegetable oil, for deep frying to golden goodness
• 1 lemon, cut into wedges, for that zesty finish

Instructions

1. Heat the vegetable oil in a deep fryer or large pot to 375°F, ensuring it’s hot enough for a perfect fry.
2. While the oil heats, dredge each razor clam in the all-purpose flour, shaking off any excess.
3. Dip the floured clams into the beaten eggs, ensuring they’re fully coated for the breadcrumbs to stick.
4. Coat the clams in panko breadcrumbs, pressing gently to adhere for that ultimate crunch.
5. Carefully lower the breaded clams into the hot oil, frying in batches to avoid overcrowding, for about 2-3 minutes or until golden brown and crispy.
6. Use a slotted spoon to transfer the fried clams to a paper towel-lined plate, sprinkling immediately with sea salt and black pepper.
7. Serve hot with lemon wedges on the side for squeezing over the top.

Crispy on the outside, tender on the inside, these deep-fried razor clams are a textural dream with a flavor that’s briny, buttery, and downright addictive. Try serving them atop a bed of fresh greens with a drizzle of spicy mayo for a dish that’s sure to impress.

Razor Clam Risotto

Unbelievably delicious and slightly fancy without the fuss, this Razor Clam Risotto is your ticket to impressing dinner guests or treating yourself to a luxurious meal at home. Let’s dive into the creamy, briny goodness that’ll make your taste buds dance!

Ingredients

• 1 cup Arborio rice (the secret to that perfect creamy texture)
• 2 tbsp rich extra virgin olive oil (for that golden start)
• 1/2 cup dry white wine (a splash of acidity to balance the richness)
• 4 cups seafood stock (homemade or store-bought, but make it flavorful)
• 1 lb fresh razor clams, cleaned and chopped (the star of the show)
• 2 cloves garlic, minced (for a punch of flavor)
• 1/4 cup grated Parmesan cheese (because cheese makes everything better)
• 2 tbsp unsalted butter (for that silky finish)
• 1/4 cup fresh parsley, finely chopped (a pop of color and freshness)
• Salt and freshly ground black pepper to taste (season like you mean it)

Instructions

1. Heat the seafood stock in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. In a large pan, heat the olive oil over medium heat. Add the Arborio rice, stirring to coat each grain in oil, until the edges become translucent, about 2 minutes.
3. Pour in the white wine, stirring constantly until the liquid is fully absorbed. Tip: This is your chance to deglaze the pan and pick up any flavorful bits stuck to the bottom.
4. Add a ladle of warm seafood stock to the rice, stirring frequently until the liquid is nearly absorbed. Repeat this process, adding stock one ladle at a time, for about 18 minutes. Tip: Patience is key here—risotto can’t be rushed!
5. When the rice is al dente and creamy, stir in the razor clams and minced garlic, cooking for another 2 minutes until the clams are just done.
6. Remove from heat and stir in the Parmesan cheese, butter, and parsley. Season with salt and pepper to taste. Tip: Letting the risotto rest for a minute off the heat before serving allows the flavors to meld beautifully.

Get ready to savor every bite of this Razor Clam Risotto, where the creamy rice meets the tender, briny clams in a harmony of flavors. Serve it in warmed bowls with an extra sprinkle of parsley on top for that Instagram-worthy finish.

Razor Clam and Bacon Skewers

Prepare to have your taste buds tantalized by a dish that’s as fun to make as it is to eat—razor clam and bacon skewers, where the ocean meets the smoke in a symphony of flavors. Perfect for those who love a little adventure on their plate, this recipe promises a crispy, smoky, and briny bite that’s downright irresistible.

Ingredients

• 12 fresh razor clams, cleaned and patted dry
• 6 slices of thick-cut, smoky bacon, cut into 1-inch pieces
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of freshly squeezed lemon juice
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Thread each razor clam onto a skewer, followed by a piece of bacon, folding the bacon as needed to secure it. Repeat until all skewers are assembled.
3. Brush each skewer lightly with extra virgin olive oil to ensure they don’t dry out on the grill.
4. Sprinkle the skewers with sea salt and finely ground black pepper, adjusting the amounts to your liking but remember, bacon brings its own saltiness.
5. Place the skewers on the grill. Cook for 2-3 minutes per side, or until the bacon is crispy and the clams are just opaque. Tip: Don’t overcrowd the grill to ensure even cooking.
6. Remove the skewers from the grill and drizzle with freshly squeezed lemon juice for a bright, acidic contrast to the rich flavors.
7. Let the skewers rest for a minute before serving to allow the juices to redistribute. Tip: Use tongs to handle the skewers as the metal parts can get hot.

Kick your next barbecue up a notch with these skewers, where the crispiness of the bacon perfectly complements the tender, briny clams. Serve them atop a bed of fresh greens or with a side of zesty aioli for dipping, and watch them disappear before your eyes.

Razor Clam Salad with Citrus Dressing

Yikes, have we got a treat for you today! Dive fork-first into this Razor Clam Salad with Citrus Dressing, a dish that’s as refreshing as a dip in the ocean and twice as flavorful. Perfect for those days when you’re craving something light yet luxe, this salad is your ticket to taste bud paradise.

Ingredients

• 1 lb fresh razor clams, cleaned and chopped into bite-sized pieces
• 2 cups mixed greens, crisp and vibrant
• 1/2 cup juicy orange segments, membranes removed
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, zesty and bright
• 1 tbsp honey, golden and sweet
• 1 tsp Dijon mustard, sharp and tangy
• 1/4 tsp finely ground black pepper, for a subtle kick
• Salt, to season

Instructions

1. In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, and finely ground black pepper until the dressing is smooth and emulsified.
2. Gently toss the mixed greens and juicy orange segments in the dressing until evenly coated. Tip: For the best flavor, let the greens sit for 5 minutes to slightly wilt and absorb the dressing.
3. Add the fresh razor clams to the salad, tossing lightly to combine. Tip: Ensure the clams are patted dry to prevent the salad from becoming watery.
4. Season with salt to taste, giving one final gentle toss to distribute the seasoning evenly. Tip: Taste as you go to balance the sweetness and acidity to your preference.
5. Divide the salad among plates, serving immediately for the freshest experience.

Oh, the crunch of the greens against the tender clams, all tied together with that citrusy dressing—it’s a symphony in your mouth. Serve this beauty on a sunny patio for that extra ‘I’m on vacation’ vibe, even if it’s just Tuesday.

Razor Clam Tacos with Avocado Salsa

Yum, you’re in for a treat with these razor clam tacos that are about to rock your taste buds like a seafood fiesta! Perfect for when you want to impress your friends or just treat yourself to something spectacularly delicious.

Ingredients

• 1 lb fresh razor clams, cleaned and chopped into bite-sized pieces
• 2 ripe avocados, diced for that creamy, dreamy texture
• 1/2 cup finely diced red onion, for a sharp, colorful crunch
• 1 jalapeño, seeds removed and finely minced, because we like it spicy but not too spicy
• 1/4 cup fresh cilantro, chopped, for that herby freshness
• 2 tbsp fresh lime juice, to brighten everything up
• 1 tbsp rich extra virgin olive oil, for sautéing
• 1 tsp finely ground sea salt, because flavor matters
• 8 small corn tortillas, warmed, to hold all that goodness

Instructions

1. In a medium bowl, gently mix the diced avocados, red onion, jalapeño, cilantro, and lime juice to make the avocado salsa. Set aside to let the flavors marry.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the chopped razor clams to the skillet, sautéing for 2-3 minutes until just opaque. Tip: Don’t overcook, or they’ll turn rubbery!
4. Season the clams with sea salt, tossing to combine evenly.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred. Tip: Keep them warm in a towel until serving.
6. Assemble the tacos by dividing the sautéed clams among the tortillas, then topping generously with the avocado salsa. Tip: A squeeze of extra lime juice on top never hurt anybody!

Serve these bad boys immediately and watch as the creamy avocado salsa and tender razor clams create a symphony of flavors and textures in your mouth. Perfect for a summer evening when you’re craving something light yet satisfying.

Razor Clam and Mushroom Soup

Kickstart your culinary adventure with this Razor Clam and Mushroom Soup, a dish that’s as fun to make as it is to devour, blending the briny depths of the ocean with the earthy whispers of the forest in a symphony of flavors.

Ingredients

• 1 lb fresh razor clams, cleaned and chopped into bite-sized pieces
• 2 cups wild mushrooms, sliced (think shiitake or cremini for that umami punch)
• 3 tbsp rich unsalted butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced (because everything’s better with garlic)
• 4 cups chicken stock, homemade if you’re feeling fancy
• 1/2 cup heavy cream, for that velvety finish
• 1 tbsp fresh thyme leaves, because dried herbs are so last season
• Salt and freshly ground black pepper, to season like a pro

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s just beginning to foam, about 2 minutes.
2. Add the finely diced yellow onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: Salt draws out moisture, speeding up the process.
3. Toss in the minced garlic and sliced wild mushrooms, cooking until the mushrooms have released their juices and are golden brown, roughly 7 minutes.
4. Pour in the chicken stock, bringing the mixture to a gentle boil before reducing to a simmer. Let it whisper to itself for 10 minutes.
5. Gently add the chopped razor clams and fresh thyme leaves, simmering until the clams are just cooked through, about 3 minutes. Tip: Overcooking clams turns them rubbery, so keep an eye out!
6. Stir in the heavy cream, warming through for another 2 minutes. Season with salt and freshly ground black pepper to taste. Tip: Always taste before serving—your future self will thank you.

Serve this luscious soup piping hot, with a crusty loaf of bread for dipping. The razor clams offer a tender chew against the creamy backdrop, while the mushrooms add a meaty depth that’s downright addictive. For a twist, garnish with a sprinkle of crispy bacon or a drizzle of truffle oil to elevate it to dinner party status.

Razor Clam Fritters

Oh, the razor clam fritter – a crispy, golden delight that’s as fun to make as it is to devour. Perfect for when you want to impress your friends or just treat yourself to something deliciously different.

Ingredients

• 1 cup razor clams, chopped into bite-sized pieces (freshly dug, if you’re feeling adventurous)
• 1 cup all-purpose flour (the trusty backbone of any good fritter)
• 2 farm-fresh eggs, beaten (for that rich, golden binding)
• 1/2 cup milk (whole, because why skimp?)
• 1 tbsp baking powder (the secret to fluffy perfection)
• 1 tsp salt (to make those flavors pop)
• 1/2 tsp finely ground black pepper (for a little kick)
• 1/4 cup rich extra virgin olive oil (for frying up that crispy exterior)

Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
2. Add the beaten eggs and milk to the dry ingredients, stirring until you have a smooth, thick batter. Tip: Don’t overmix – a few lumps are perfectly fine!
3. Gently fold in the chopped razor clams, ensuring they’re evenly distributed throughout the batter.
4. Heat the olive oil in a large skillet over medium heat (350°F if you’re using a thermometer) until shimmering but not smoking.
5. Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly with the back of the spoon. Tip: Work in batches to avoid overcrowding the pan.
6. Fry for 2-3 minutes on each side, or until the fritters are a deep golden brown and crispy. Tip: Keep an eye on the heat – adjust as needed to prevent burning.
7. Transfer the fritters to a paper towel-lined plate to drain any excess oil.

What you’ll end up with are fritters that are crispy on the outside, tender and briny on the inside, with a flavor that’s unmistakably the sea. Serve them with a squeeze of lemon or a dollop of aioli for an extra layer of deliciousness.

Razor Clam and Chorizo Paella

Unbelievably delicious and packed with flavor, this Razor Clam and Chorizo Paella is a showstopper that’ll have your taste buds dancing faster than a flamenco dancer on a Friday night. Perfect for when you want to impress without the stress, this dish is a vibrant celebration of the sea and the spice of life.

Ingredients

• 2 cups of short-grain paella rice, for that perfect bite
• 1 lb of fresh razor clams, cleaned and ready to party
• 1/2 lb of spicy chorizo, sliced into half-moons that mean business
• 4 cups of rich chicken stock, because flavor is king
• 1 large pinch of saffron threads, for that golden touch
• 1 large onion, finely diced to melt into the mix
• 3 cloves of garlic, minced to aromatic perfection
• 1 red bell pepper, sliced into strips as vibrant as a sunset
• 1/4 cup of extra virgin olive oil, to start things off right
• 1 tsp of smoked paprika, for a whisper of the woods
• Salt, just enough to make the flavors pop

Instructions

1. Heat the extra virgin olive oil in a large paella pan over medium heat until it shimmers like a mirage.
2. Add the sliced chorizo and cook until it releases its fiery oils and starts to crisp, about 3 minutes.
3. Toss in the finely diced onion and minced garlic, sautéing until they turn translucent and fragrant, about 5 minutes.
4. Stir in the red bell pepper strips and smoked paprika, cooking for another 2 minutes to soften the peppers.
5. Sprinkle in the paella rice, stirring to coat each grain in the flavorful oil, toasting slightly for about 2 minutes.
6. Dissolve the saffron threads in the warm chicken stock, then pour the golden liquid over the rice, stirring once to distribute.
7. Arrange the razor clams evenly over the rice, then simmer uncovered for 20 minutes, resisting the urge to stir to achieve the perfect socarrat.
8. Remove from heat, cover with a clean towel, and let rest for 5 minutes to allow the flavors to marry.

Velvety rice with a crispy bottom, tender clams, and chorizo that packs a punch, this paella is a symphony of textures and tastes. Serve it straight from the pan for that authentic, shareable feast vibe, and watch as it disappears before your eyes.

Razor Clam Bisque

Unbelievably luxurious yet surprisingly simple to whip up, this Razor Clam Bisque is the ocean’s answer to your comfort food cravings. It’s like a warm hug from Poseidon himself, if he were a Michelin-starred chef with a penchant for playful flavors.

Ingredients

– 2 cups of razor clams, freshly shucked and chopped into bite-sized pieces
– 4 tbsp of unsalted butter, rich and creamy
– 1 large onion, finely diced for a sweet, aromatic base
– 2 cloves of garlic, minced to unleash their pungent magic
– 1 cup of heavy cream, velvety and indulgent
– 2 cups of fish stock, deep and flavorful
– 1 tsp of smoked paprika, for a whisper of warmth and color
– Salt, just enough to make the sea jealous
– Freshly ground black pepper, for a subtle kick
– 2 tbsp of fresh parsley, finely chopped for a bright, herby finish

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s just beginning to foam, about 2 minutes.
2. Add the finely diced onion and minced garlic to the pot, sautéing until they’re soft and translucent, about 5 minutes. Tip: Stir frequently to avoid any harsh flavors from developing.
3. Sprinkle in the smoked paprika, stirring to coat the onions and garlic, and cook for another minute to release its aroma.
4. Pour in the fish stock, bringing the mixture to a gentle simmer. Let it cook for 10 minutes to meld the flavors together.
5. Add the chopped razor clams to the pot, cooking for just 3 minutes until they’re tender. Tip: Overcooking the clams will turn them rubbery, so keep an eye on the clock.
6. Reduce the heat to low and stir in the heavy cream, allowing the bisque to warm through without boiling, about 2 minutes. Tip: Boiling can cause the cream to separate, so patience is key.
7. Season with salt and freshly ground black pepper to taste, then ladle the bisque into bowls.
8. Garnish each serving with a sprinkle of fresh parsley for a pop of color and freshness.
Perfectly creamy with a briny depth that whispers of the sea, this bisque is a masterpiece of simplicity. Serve it with crusty bread for dipping, or go full gourmet with a drizzle of truffle oil for an extra layer of decadence.

Conclusion

Delightful flavors await in our roundup of 16 razor clam recipes, perfect for seafood enthusiasts eager to explore new tastes. Whether you’re a seasoned chef or a curious home cook, these dishes promise to inspire your next meal. Don’t hesitate to dive in, try these recipes, and share your favorites in the comments. Loved what you saw? Pin this article on Pinterest to keep these ideas handy for your next culinary adventure!