I’ve never eaten a razor clam before 2 days ago. I’ve found their shells on beaches of course, but never thought about the edible creature inside. I didn’t know what I was missing….
You may have already known that we are big fans of foraging for our own food whenever possible. In today’s world, it’s a comfort knowing where our food is coming from and being able to feel good about it’s quality and purity is priceless. We enjoy showing our children the start to finish process, and we find they are more apt to eat whatever we put in from of them if they have helped find it, dig it, prepare it or help serve it.
On a recent getaway to Cape Cod, we bought a clamming permit and tried our hand at it. We had small shovels (aka we used the kids sand toys) and a couple of nets. You have to go at low tide when you can scour the sand for the clams dens. They look like tiny raised sand donuts. If you put pressure near them, a sprout of water jumps up. The kids were hysterical watching us get splashed in the face by the clam “pee”.
Once you discover the den, you have to dig fast. The clams can disappear deeper into the sand (up to 3 feet!) at an incredibly rapid speed. We found that digging around the hole was the best way to procure the clams out of the sand. Careful not to break the shells, or cut your fingers on them. We understand why they are called razor clams! At this point we had given up on the plastic toys and found it easier with our hands.
Razor clams must be either eaten or put on ice within 5 hours. We took them home that morning and ate them for lunch. Stephane boiled them in water just until they opened, very careful not to cook them too long as they will get rubbery. They should just fall out the the shell at this point. For more info on how to clean a razor clam, you can go here.
We made a classic dish “a la francaise” with garlic, parsley, white wine and butter. Served with a good crusty baguette for sopping up the leftover juices. I found them so delicate and delicious that I now prefer them to any other kind of clam.
Clams are naturally low in fat, high in protein, and have a good amount of vitamins like C and A, minerals such as selenium and calcium , and they are a great source of iron.
I hope everyone gets a chance to put their feet in the sand at some point this summer.
Ciao for now,
- 2 lbs razor clams
- 2 cloves garlic
- 2 tbs olive oil'
- 3 tbs butter
- 1/3 cup chopped parsley
- 1/3 cup white wine
- Heat olive oil in sautée pan.
- Add razor clams, and gently sauteée for a couple of minutes.
- Add garlic, let cook for 2 minutes. Don't let it brown.
- Add parsley
- When the juices of the clams begin to evaporate, deglaze the pan with white wine.
- Let the sauce reduce.
- Add butter at the end and serve immediately.
- This recipe will work with any sort of clam or mussel.