Picture this: you’ve just brought home a fresh batch of razor clams, and your kitchen is about to become the heart of delicious, coastal-inspired meals. From quick sautés to elegant entrees, these 22 recipes celebrate the sweet, briny flavor of razor clams in ways that’ll wow your family and friends. Dive in and discover your next favorite dish!
Razor Clam and Garlic Butter Linguine
Craving something that screams coastal luxury without the fuss? This razor clam and garlic butter linguine delivers restaurant-worthy flavor in under 30 minutes—fresh, briny, and utterly addictive.
Ingredients
– 12 oz fresh razor clams, scrubbed (trust me, fresh beats canned for that sweet ocean punch)
– 8 oz linguine pasta (I always use bronze-cut for better sauce cling)
– 4 tbsp unsalted butter (salted works, but I control the salt myself)
– 4 cloves garlic, minced (go big or go home—freshly minced is key)
– 1/4 cup dry white wine (a crisp Sauvignon Blanc is my pick for brightness)
– 2 tbsp extra virgin olive oil (the good stuff here—it’s the flavor base)
– 1/4 cup fresh parsley, chopped (flat-leaf for its mild, herbal kick)
– 1/2 tsp red pepper flakes (adjustable, but a little heat balances the richness)
– Salt and black pepper to taste (I use kosher salt for even seasoning)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1/2 cup of pasta water for later use.
4. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant but not browned.
6. Pour in white wine and simmer for 2 minutes to reduce slightly.
7. Add butter and stir until melted and bubbly, about 1 minute.
8. Tip: Use a thermometer—keep skillet at 350°F to avoid burning the garlic.
9. Add razor clams to the skillet, cover, and cook for 5-7 minutes until shells open fully.
10. Discard any clams that do not open after cooking for safety.
11. Tip: Shake the skillet gently halfway through to evenly cook the clams.
12. Toss in the cooked linguine and 1/4 cup of reserved pasta water.
13. Stir vigorously for 2 minutes to emulsify the sauce and coat the pasta.
14. Tip: Add more pasta water if needed for a silky, clingy sauce consistency.
15. Fold in chopped parsley and season with salt and black pepper to taste.
16. Serve immediately while hot.
The linguine boasts a tender-yet-firm bite, soaked in a garlicky, buttery sauce that highlights the razor clams’ sweet brininess. For a showstopper, garnish with extra parsley and a squeeze of lemon—perfect with crusty bread to sop up every last drop.
Spicy Stir-Fried Razor Clams with Vegetables
Brace your taste buds for a flavor explosion! This spicy stir-fry brings coastal vibes straight to your kitchen with minimal effort but maximum wow factor.
Ingredients
– 1 lb fresh razor clams (I always ask the fishmonger to clean them—saves so much time!)
– 2 tbsp vegetable oil (neutral oil lets the other flavors shine)
– 3 garlic cloves, minced (fresh is non-negotiable here)
– 1 tbsp ginger, grated (keep your knuckles safe with a microplane)
– 1 red bell pepper, thinly sliced (adds sweet crunch against the spice)
– 1 cup snap peas, trimmed (my favorite for that satisfying snap)
– 2 tbsp soy sauce (use low-sodium to control saltiness)
– 1 tbsp sriracha (adjust if you’re heat-averse)
– 1 tsp sesame oil (finishing drizzle makes all the difference)
– 2 green onions, sliced (reserve the greens for garnish)
Instructions
1. Rinse razor clams under cold water and pat completely dry with paper towels.
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
4. Toss in razor clams and spread them in a single layer—don’t overcrowd the pan.
5. Cook clams undisturbed for 2 minutes to develop a slight sear on one side.
6. Flip each clam using tongs and cook for another 2 minutes until shells open slightly.
7. Add sliced bell pepper and snap peas, stirring constantly for 1 minute.
8. Pour in soy sauce and sriracha, tossing to coat everything evenly.
9. Reduce heat to medium and simmer for 3 minutes until vegetables are crisp-tender.
10. Drizzle sesame oil over the stir-fry and remove from heat immediately.
11. Garnish with sliced green onions and serve right away.
What a texture party! The clams stay tender while the veggies add crunch, all wrapped in a spicy-savory sauce. Try serving over steamed jasmine rice or with crusty bread to soak up every last drop.
Grilled Razor Clams with Lemon Herb Drizzle
Must-try summer seafood alert! Grilled razor clams are the ultimate beach-to-table vibe—briny, buttery, and ready in minutes. Fire up that grill and let’s dive in.
Ingredients
– 1 lb fresh razor clams (scrubbed clean—grit ruins the party)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 3 cloves garlic, minced (fresh only, no jarred stuff!)
– 1 lemon (zested and juiced—zest first to avoid bitter pith)
– 2 tbsp chopped fresh parsley (flat-leaf holds up better on the grill)
– 1/2 tsp red pepper flakes (adjust if you like less heat)
– Salt to taste (I use flaky sea salt for finishing)
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F—use a thermometer for accuracy.
2. In a small bowl, whisk together 2 tbsp olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, and 1/2 tsp red pepper flakes; set this drizzle aside.
3. Pat the razor clams completely dry with paper towels to ensure they sear, not steam.
4. Place the clams directly on the grill grates, flat side down, and close the lid.
5. Grill for 3-4 minutes until the shells pop open widely—discard any that don’t open.
6. Carefully remove clams from the grill using tongs to avoid losing juices.
7. Drizzle the lemon herb mixture evenly over the clams while still hot.
8. Sprinkle with salt to taste just before serving.
Ready to devour? The texture is tender with a slight chew, and the lemon herb drizzle cuts through the richness. Serve them straight off the grill with crusty bread to soak up every last drop—perfect for a casual outdoor feast.
Razor Clam Chowder with Bacon and Corn
Make your taste buds dance with this coastal comfort in a bowl. We’re talking smoky bacon, sweet corn, and briny razor clams coming together in pure harmony.
Ingredients
– 4 slices thick-cut bacon, chopped (I always go for applewood-smoked for that extra flavor)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced (fresh is best here, trust me)
– 2 cups fresh corn kernels (frozen works too, but fresh sweet corn is unbeatable)
– 1 lb fresh razor clams, cleaned and chopped (ask your fishmonger to do the dirty work)
– 4 cups whole milk (don’t skimp—the richness makes it)
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp smoked paprika
– Salt and black pepper to season
– Fresh parsley, chopped for garnish
Instructions
1. Heat a large Dutch oven over medium heat and add the chopped bacon.
2. Cook the bacon for 6-8 minutes, stirring occasionally, until crispy and the fat renders out.
3. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the drippings in the pot.
4. Add the diced onion to the bacon drippings and sauté for 4-5 minutes until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
6. Tip: Scrape the bottom of the pot to get all those flavorful browned bits incorporated.
7. Add the fresh corn kernels and cook for 3-4 minutes, stirring occasionally, until slightly tender.
8. Stir in the chopped razor clams and cook for 2-3 minutes until they just start to curl.
9. Pour in the whole milk and heavy cream, then bring to a gentle simmer over medium-low heat.
10. Tip: Avoid boiling to prevent curdling—keep it at a low simmer.
11. Add the unsalted butter, smoked paprika, and season with salt and black pepper to taste.
12. Simmer for 10-12 minutes, stirring occasionally, until the chowder thickens slightly.
13. Tip: For a thicker chowder, mash a few potato chunks against the side of the pot if you added them, but here we keep it creamy without.
14. Stir in the reserved crispy bacon, saving some for garnish.
15. Ladle the chowder into bowls and top with fresh parsley and extra bacon.
Oh, the creamy broth hugs each tender clam and sweet corn kernel, with that smoky bacon crunch in every bite. Serve it up in hollowed-out sourdough bowls for a show-stopping presentation that’s totally Instagram-worthy.
Crispy Fried Razor Clam Strips with Tartar Sauce
Just when you thought fried seafood couldn’t get better—razor clams enter the chat. These crispy strips deliver that perfect crunch with tender briny sweetness inside. Dunk ’em in homemade tartar sauce for pure coastal bliss.
Ingredients
– 1 lb fresh razor clams, cleaned (trust me, fresh beats frozen for texture)
– 1 cup all-purpose flour (I always use unbleached for better browning)
– 2 large eggs, room temp (they coat better when not cold)
– 1 cup panko breadcrumbs (my secret for extra crunch)
– 1 cup vegetable oil (neutral flavor lets the clams shine)
– ½ cup mayonnaise (Duke’s is my go-to for richness)
– 2 tbsp sweet pickle relish (adds that tangy sweetness)
– 1 tbsp lemon juice (freshly squeezed, never bottled)
– 1 tsp hot sauce (I prefer Crystal for mild heat)
– Salt and black pepper to season
Instructions
1. Pat the razor clams completely dry with paper towels.
2. Season clams lightly with salt and black pepper on both sides.
3. Place flour in a shallow bowl.
4. Whisk eggs in a second shallow bowl until smooth.
5. Spread panko breadcrumbs in a third shallow bowl.
6. Dredge each clam strip in flour, shaking off excess.
7. Dip floured clam into the beaten eggs, coating fully.
8. Press clam into panko crumbs, ensuring even coverage.
9. Repeat with all clam strips, placing them on a parchment-lined tray.
10. Heat vegetable oil in a deep skillet to 350°F using a thermometer.
11. Fry clams in batches for 2-3 minutes until golden brown.
12. Remove clams with a slotted spoon and drain on a wire rack.
13. Combine mayonnaise, pickle relish, lemon juice, and hot sauce in a bowl.
14. Stir tartar sauce until smooth and refrigerate until serving.
15. Serve clams immediately with tartar sauce on the side.
Best enjoyed hot—the crackle of the panko crust gives way to succulent, briny clams inside. Pair with extra lemon wedges or pile them on a toasted brioche bun for a next-level sandwich. That creamy, zesty tartar sauce? Pure magic.
Razor Clam Ceviche with Mango and Avocado
Razor-sharp flavor meets tropical vibes in this ceviche. Grab your freshest catch and let’s dive in.
Ingredients
– 1 lb fresh razor clams (shucked and chopped—trust me, fresh makes all the difference)
– 1 cup freshly squeezed lime juice (about 8-10 limes, I always use a citrus juicer for max yield)
– 1 ripe mango, diced (go for the Ataulfo variety—they’re sweeter and less stringy)
– 1 large avocado, diced (I like Hass avocados for their creamy texture)
– 1/2 cup red onion, finely chopped (soak it in ice water for 5 minutes to mellow the bite)
– 1/4 cup cilantro, chopped (stems included for extra flavor)
– 1 jalapeño, seeded and minced (adjust to your heat preference)
– 1 tbsp extra virgin olive oil (my go-to for a smooth finish)
– 1 tsp sea salt (I prefer fine grain for even distribution)
Instructions
1. In a non-reactive bowl (glass or ceramic works best to avoid metallic taste), combine the chopped razor clams and lime juice.
2. Cover the bowl and refrigerate for exactly 20 minutes—this “cooks” the clams to perfection without overcooking.
3. Tip: Always use a timer; ceviche can turn rubbery if marinated too long.
4. While marinating, dice the mango, avocado, red onion, and jalapeño, placing them in a separate bowl.
5. Tip: Dice the avocado last to prevent browning, and squeeze a bit of extra lime juice over it.
6. After 20 minutes, drain excess lime juice from the clams, reserving 2 tablespoons for later.
7. Add the mango, avocado, red onion, jalapeño, and cilantro to the clams.
8. Drizzle with extra virgin olive oil and the reserved lime juice, then sprinkle with sea salt.
9. Gently toss everything together with a spoon to avoid mashing the avocado.
10. Tip: Let it sit for 5 minutes before serving to allow flavors to meld.
11. Serve immediately in chilled bowls or over tostadas for a crunchy contrast.
Out of this world creamy and zesty, this ceviche bursts with sweet mango and buttery avocado. Try it with plantain chips for a fun twist—it’s a total crowd-pleaser.
Herbed Panko-Crusted Razor Clam Bites
Dive into these crispy, savory bites that’ll have everyone begging for the recipe. They’re perfect for impressing guests or treating yourself to a restaurant-quality snack at home. Trust me, once you try these, you’ll be hooked!
Ingredients
– 1 lb fresh razor clams, cleaned (get them as fresh as possible for the best flavor)
– 1 cup panko breadcrumbs (I love the extra crunch these give)
– 2 tbsp fresh parsley, finely chopped (fresh is key here, don’t skimp!)
– 1 tbsp fresh thyme leaves
– 1/2 cup all-purpose flour
– 2 large eggs, beaten (room temp helps them coat better)
– 1/2 cup vegetable oil for frying (high smoke point is a must)
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– Lemon wedges for serving (a squeeze at the end brightens everything up)
Instructions
1. Pat the razor clams completely dry with paper towels to ensure the coating sticks well.
2. In a shallow bowl, mix the panko breadcrumbs, chopped parsley, thyme, garlic powder, salt, and black pepper.
3. Place the all-purpose flour in a separate shallow bowl.
4. In another bowl, beat the eggs until smooth.
5. Dredge each razor clam first in the flour, shaking off any excess.
6. Dip the floured clam into the beaten eggs, coating it evenly.
7. Press the clam into the panko mixture, ensuring it’s fully coated on all sides.
8. Repeat steps 5-7 for all clams, placing them on a plate as you go.
9. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F—use a thermometer for accuracy.
10. Carefully add the coated clams to the hot oil in a single layer, avoiding overcrowding.
11. Fry for 2-3 minutes per side until golden brown and crispy.
12. Remove the clams with a slotted spoon and drain on paper towels to absorb excess oil.
13. Serve immediately with lemon wedges on the side.
Crispy on the outside and tender inside, these bites burst with herbaceous flavor. They’re fantastic as an appetizer with a zesty aioli dip or piled high on a salad for a light meal. Enjoy them hot for the ultimate texture contrast!
Razor Clams in White Wine and Tomato Sauce
Grab your skillet—this coastal classic gets a vibrant upgrade. Fresh razor clams shine in a garlicky white wine and tomato sauce that’s ready in minutes. Perfect for weeknights or impressing guests.
Ingredients
– 1 lb fresh razor clams (scrubbed clean—grit ruins the vibe)
– 2 tbsp extra virgin olive oil (my go-to for richness)
– 3 cloves garlic (minced, because fresh is best)
– 1/2 cup dry white wine (like Sauvignon Blanc—crisp and acidic)
– 1 cup canned crushed tomatoes (I prefer San Marzano for sweetness)
– 1/4 cup fresh parsley (chopped, for a bright finish)
– Salt to taste (start with 1/2 tsp, adjust later)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté for 30 seconds until fragrant—don’t let it brown.
3. Pour in white wine and let it simmer for 2 minutes to reduce slightly.
4. Stir in crushed tomatoes and bring to a gentle boil.
5. Add razor clams to the skillet in a single layer.
6. Cover and cook for 5–7 minutes, until clams open fully—discard any that don’t open.
7. Sprinkle with chopped parsley and salt, then toss gently to combine.
8. Remove from heat and let rest for 1 minute to meld flavors.
Now, dive into that tender, briny clam meat swirled in the tangy tomato sauce. Serve over angel hair pasta or with crusty bread to soak up every drop—it’s a seaside escape on a plate.
Thai Razor Clam Salad with Fresh Herbs
Y’all need this Thai razor clam salad in your life—it’s fresh, zesty, and packed with herbaceous vibes. Grab those clams and let’s dive into a flavor explosion that’ll have everyone asking for seconds. Trust me, this one’s a crowd-pleaser!
Ingredients
– 1 lb fresh razor clams (I always get them from a trusted fishmonger for the best quality)
– 2 tbsp fish sauce (use a good brand like Red Boat for that authentic umami punch)
– 1 tbsp lime juice (freshly squeezed—bottled just doesn’t cut it)
– 1 tsp sugar (I prefer cane sugar for a subtle sweetness)
– 1 Thai chili, finely chopped (adjust to your heat tolerance, but don’t skip it!)
– 1/4 cup chopped fresh cilantro (the more, the merrier in my book)
– 1/4 cup chopped fresh mint (it adds such a refreshing kick)
– 1/4 cup chopped scallions (the green parts for color and mild bite)
Instructions
1. Rinse the razor clams under cold running water to remove any grit or sand.
2. Bring a large pot of water to a rolling boil over high heat.
3. Add the razor clams to the boiling water and cook for exactly 2 minutes, or until the shells open wide.
4. Remove the clams immediately with a slotted spoon and transfer to a bowl of ice water to stop the cooking process—this keeps them tender and not rubbery.
5. Drain the clams and use a small knife to carefully remove the meat from the shells, discarding any closed clams.
6. In a medium bowl, whisk together the fish sauce, lime juice, and sugar until the sugar is fully dissolved.
7. Add the chopped Thai chili, cilantro, mint, and scallions to the dressing bowl and stir to combine.
8. Gently toss the clam meat with the dressing mixture until evenly coated, being careful not to break the clams apart.
9. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld together—patience pays off here!
10. Serve immediately on a platter or in individual bowls.
Kick back and enjoy the crisp texture of the clams against the bright, herbal notes. This salad shines as a light appetizer or pair it with jasmine rice for a fuller meal—either way, it’s a total flavor win!
Razor Clam and Potato Cakes with Dill Sauce
Let’s get crispy! These razor clam and potato cakes are the ultimate coastal comfort food with a fancy twist. Serve them hot with that dill sauce for a restaurant-worthy bite.
Ingredients
– 1 pound fresh razor clams, shucked and chopped (trust me, fresh beats canned every time)
– 2 cups mashed potatoes, cooled (leftovers work perfectly here)
– 1/4 cup all-purpose flour, plus extra for dusting
– 1 large egg, beaten (room temp helps it bind better)
– 2 tablespoons chopped fresh dill
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 cup vegetable oil for frying (avocado oil is great for high heat)
– 1/2 cup sour cream
– 2 tablespoons mayonnaise
– 1 tablespoon lemon juice
– Salt and black pepper to taste
Instructions
1. In a large bowl, combine the chopped razor clams, mashed potatoes, flour, beaten egg, fresh dill, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Mix gently with your hands until just combined—overmixing makes tough cakes.
3. Shape the mixture into 8 equal patties, about 1/2-inch thick.
4. Lightly dust both sides of each patty with extra flour to prevent sticking.
5. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Carefully place patties in the hot oil without crowding the skillet.
7. Fry for 3-4 minutes per side until golden brown and crispy.
8. Transfer to a paper towel-lined plate to drain excess oil.
9. In a small bowl, whisk together sour cream, mayonnaise, lemon juice, 1/4 teaspoon salt, and a pinch of black pepper for the dill sauce.
10. Stir in 1 tablespoon of the remaining fresh dill.
11. Serve the cakes immediately with the dill sauce on the side.
Zesty and crisp on the outside, tender and briny inside—these cakes are a texture dream. Pair them with a simple arugula salad or stuff into buns for a killer sandwich twist.
Savory Razor Clam Risotto with Parmesan
Scoop up this coastal luxury—creamy risotto meets briny razor clams for a restaurant-worthy dish you’ll crave. Grab your Dutch oven and let’s dive in.
Ingredients
– 1 lb fresh razor clams (shucked, chopped—trust me, fresh beats frozen for that sweet ocean kick)
– 1 cup Arborio rice (the short-grain star that makes risotto dreamy)
– 4 cups chicken broth (warmed on the stove—cold broth slows the cook, so heat it first!)
– 1/2 cup dry white wine (I use Sauvignon Blanc for its bright acidity)
– 1/2 cup grated Parmesan cheese (freshly grated melts smoother, no clumps)
– 1 small yellow onion (finely diced—uniform pieces mean even cooking)
– 2 cloves garlic (minced, because garlic makes everything better)
– 2 tbsp unsalted butter (divided, for richness)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– Salt and black pepper (to season layers, not just at the end)
– Fresh parsley (chopped, for a pop of color and freshness)
Instructions
1. Heat chicken broth in a saucepan over medium heat until simmering, then reduce to low to keep warm—this prevents the rice from cooling the mix.
2. Melt 1 tbsp butter with olive oil in a large Dutch oven over medium heat.
3. Add diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
4. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
5. Add Arborio rice and toast for 2 minutes, stirring constantly to coat each grain with fat.
6. Pour in white wine and cook for 2-3 minutes until mostly absorbed, scraping the bottom.
7. Ladle in 1 cup of warm broth and stir continuously until absorbed, about 5 minutes.
8. Repeat adding broth 1/2 cup at a time, stirring after each addition until absorbed—this slow process builds creaminess.
9. After 20 minutes, test rice for doneness; it should be al dente with a slight bite.
10. Stir in chopped razor clams and cook for 2-3 minutes until they turn opaque.
11. Remove from heat and stir in remaining 1 tbsp butter and grated Parmesan until melted and creamy.
12. Season with salt and black pepper to taste.
13. Garnish with fresh parsley before serving.
Gorgeously creamy with a hint of the sea, this risotto has a velvety texture from the starchy rice and tender clams. Serve it straight from the pot for a cozy dinner, or top with extra Parmesan and a squeeze of lemon to brighten it up.
Razor Clam and Seafood Paella
Razor clams and seafood paella—this Spanish classic gets a West Coast twist with briny razor clams straight from the Pacific. Grab your largest skillet and let’s build layers of flavor, one sizzling step at a time. Trust me, it’s worth the stir!
Ingredients
– 2 tbsp extra virgin olive oil (my go-to for that fruity depth)
– 1 large yellow onion, finely diced (sweetness is key here)
– 4 cloves garlic, minced (fresh only—none of that jarred stuff!)
– 1 red bell pepper, sliced thin (adds color and a slight sweetness)
– 1 ½ cups Bomba rice (the short-grain star that soaks up all the goodness)
– 1 pinch saffron threads (toast them first for maximum aroma)
– 4 cups seafood stock, warmed (homemade if you have it, but store-bought works)
– 1 lb razor clams, cleaned (source them fresh—they’re worth the splurge)
– ½ lb large shrimp, peeled and deveined (I leave tails on for presentation)
– ½ lb mussels, scrubbed (discard any that won’t close when tapped)
– 1 lemon, cut into wedges (for that bright finish)
– Salt to taste (I use flaky sea salt at the end)
Instructions
1. Heat 2 tbsp extra virgin olive oil in a 12-inch paella pan over medium-high heat until shimmering.
2. Add 1 large yellow onion, finely diced, and sauté for 5 minutes until translucent.
3. Stir in 4 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Add 1 red bell pepper, sliced thin, and cook for 4 minutes until softened.
5. Tip: Toast 1 pinch saffron threads in a dry pan for 30 seconds to unlock their flavor, then crumble into the mixture.
6. Pour in 1 ½ cups Bomba rice and stir to coat with oil, toasting for 2 minutes.
7. Gradually add 4 cups warmed seafood stock, stirring constantly to prevent sticking.
8. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes without stirring.
9. Arrange 1 lb razor clams, ½ lb shrimp, and ½ lb mussels evenly over the rice.
10. Tip: Press the seafood slightly into the rice to help it cook evenly.
11. Cover the pan with foil and cook for 10 minutes over low heat until clams and mussels open.
12. Discard any unopened mussels or clams for safety.
13. Tip: Let the paella rest off heat for 5 minutes to allow the rice to absorb any residual liquid.
14. Season with salt to taste and garnish with 1 lemon, cut into wedges.
15. Golden and glistening, this paella boasts a crispy socarrat bottom and tender, briny seafood. Serve it family-style right from the pan, squeezing lemon over the top for a zesty kick that ties it all together.
Razor Clam Tempura with Spicy Aioli
A crispy, coastal dream that’ll have you hooked from first bite. Grab those fresh razor clams and let’s dive into this restaurant-worthy tempura that’s surprisingly simple to nail at home.
Ingredients
– 1 lb fresh razor clams, cleaned (trust me, fresh makes all the difference)
– 1 cup all-purpose flour (I always use unbleached for better texture)
– 1 cup ice-cold club soda (the secret to ultra-crispy batter)
– 2 large eggs, beaten (room temp helps with emulsification)
– 1 cup panko breadcrumbs (Japanese-style for that perfect crunch)
– 1 cup vegetable oil for frying (neutral flavor lets the clams shine)
– 1/2 cup mayonnaise (Duke’s is my Southern go-to)
– 2 tbsp sriracha sauce (adjust based on your heat tolerance)
– 1 tsp lemon juice (freshly squeezed, never bottled)
– 1/4 tsp garlic powder (or microplane fresh garlic if you’re fancy)
Instructions
1. Pat razor clams completely dry with paper towels.
2. Whisk together flour and ice-cold club soda until just combined—lumps are fine!
3. Dip each clam into beaten eggs, letting excess drip off.
4. Dredge clams in panko breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in deep skillet to 350°F using thermometer.
6. Fry clams in batches for 2-3 minutes until golden brown.
7. Transfer to wire rack set over baking sheet—this keeps them crispy.
8. Whisk mayonnaise, sriracha, lemon juice, and garlic powder in bowl.
9. Serve tempura clams immediately with spicy aioli for dipping.
Fresh from the fryer, these clams deliver an audible crunch giving way to sweet, briny tenderness. The spicy aioli adds creamy heat that cuts through the richness perfectly. Try stacking them on sliders or serving over citrus-dressed greens for a next-level seafood experience.
Razor Clams Sautéed with Garlic and Butter
Never underestimate the power of fresh razor clams—they’re briny, tender, and ready to sizzle. Grab your skillet and let’s dive into this garlicky, buttery masterpiece that’s perfect for a quick weeknight win or impressing guests. Trust me, you’ll want to make this on repeat.
Ingredients
– 1 lb fresh razor clams (rinsed well—grit is the enemy!)
– 4 tbsp unsalted butter (I always use high-quality butter for that rich flavor)
– 3 cloves garlic, minced (fresh is best, no jarred stuff here)
– 2 tbsp extra virgin olive oil (my go-to for a fruity base)
– 1/4 cup dry white wine (a crisp Sauvignon Blanc works wonders)
– 1 tbsp fresh parsley, chopped (for that bright finish)
– 1/2 tsp red pepper flakes (optional, but adds a nice kick)
– Salt to taste (I prefer sea salt for a clean flavor)
Instructions
1. Rinse the razor clams under cold running water to remove any sand or debris, scrubbing lightly if needed.
2. Pat the clams dry thoroughly with paper towels to ensure they sear properly.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the razor clams to the skillet in a single layer, avoiding overcrowding for even cooking.
5. Cook the clams for 2-3 minutes until they start to open, shaking the pan occasionally.
6. Add the minced garlic and red pepper flakes to the skillet, stirring for 30 seconds until fragrant.
7. Pour in the dry white wine and let it simmer for 1 minute to deglaze the pan and enhance the sauce.
8. Add the unsalted butter, stirring until melted and combined with the other ingredients.
9. Continue cooking for another 2-3 minutes until all clams are fully open and opaque.
10. Discard any clams that do not open during cooking to ensure safety.
11. Stir in the chopped fresh parsley and season with salt to taste, mixing gently.
12. Remove the skillet from the heat immediately to prevent overcooking.
Fantastic texture with tender clams and a silky, garlic-infused sauce that’s pure comfort. Serve it over angel hair pasta to soak up every drop or with crusty bread for dipping—this dish brings coastal vibes straight to your table.
Razor Clam Pasta with Creamy Alfredo Sauce
Y’all ready to level up your pasta game? This razor clam pasta with creamy Alfredo sauce is about to become your new obsession. Let’s get cooking!
Ingredients
– 1 lb fresh razor clams (I always ask my fishmonger to clean them for me—total time saver!)
– 12 oz fettuccine pasta (the classic choice for Alfredo)
– 2 cups heavy cream (go for the good stuff—it makes all the difference)
– 1/2 cup unsalted butter (I prefer European-style for that richer flavor)
– 1 cup freshly grated Parmesan cheese (please don’t use the pre-shredded kind!)
– 4 cloves garlic, minced (fresh is best here—no jarred stuff)
– 1/4 cup dry white wine (I use Sauvignon Blanc—it adds nice acidity)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/4 cup fresh parsley, chopped (for that bright finish)
– 1 tsp lemon zest (trust me, it cuts through the richness perfectly)
– 1/2 tsp red pepper flakes (optional but recommended for a little kick)
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook according to package directions until al dente, about 10-12 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add razor clams and white wine, then cover and steam for 5-7 minutes until clams open.
5. Discard any clams that don’t open—safety first!
6. Remove clams from skillet and set aside, reserving the cooking liquid.
7. In the same skillet, melt butter over medium heat until foamy.
8. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
10. Reduce heat to low and gradually whisk in Parmesan until sauce is smooth and creamy.
11. Stir in reserved clam cooking liquid for extra seafood flavor.
12. Drain pasta, reserving 1/2 cup pasta water.
13. Add cooked pasta to the sauce, tossing to coat evenly.
14. If sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency.
15. Fold in steamed razor clams and lemon zest, heating through for 1 minute.
16. Season with salt and black pepper to taste.
17. Garnish with fresh parsley before serving.
Deliciously creamy with tender bites of briny clam, this pasta has restaurant-quality written all over it. The lemon zest brightens the rich Alfredo sauce perfectly. Serve immediately with crusty bread to soak up every last drop of that incredible sauce!
Mediterranean Razor Clam Stew
Ready to dive into coastal comfort? This Mediterranean razor clam stew brings the seaside straight to your bowl—briny, bright, and totally slurp-worthy.
Ingredients
– 2 lbs fresh razor clams (scrubbed clean—grit is the enemy!)
– 3 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1 large yellow onion, diced (sweet varieties work best here)
– 4 garlic cloves, minced (freshly minced—no jarred stuff!)
– 1 cup dry white wine (I prefer Sauvignon Blanc for its acidity)
– 1 (28 oz) can crushed tomatoes (San Marzano are my favorite)
– 1 cup fish stock (homemade if you have it, but store-bought works)
– 1 tsp smoked paprika (adds a subtle depth)
– 1/2 tsp red pepper flakes (adjust for heat—I like a little kick)
– 1/4 cup fresh parsley, chopped (for garnish—it brightens everything up)
– Salt to taste (I use sea salt for a clean finish)
Instructions
1. Heat 3 tbsp extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and sauté until translucent, 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant—don’t let it brown!
4. Pour in 1 cup dry white wine and simmer for 3 minutes to reduce slightly, scraping up any browned bits from the bottom.
5. Add 1 can crushed tomatoes, 1 cup fish stock, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes; bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes to let flavors meld—taste and add salt if needed.
7. Gently place 2 lbs scrubbed razor clams into the stew, cover, and cook for 5-7 minutes until clams open fully; discard any that don’t open.
8. Stir in 1/4 cup chopped fresh parsley right before serving.
Zesty and soul-warming, this stew boasts tender clams in a rich, tomato-based broth with a hint of spice. Serve it with crusty bread to soak up every last drop, or over pasta for a heartier meal—it’s pure coastal bliss in a bowl.
Razor Clam Flatbread with Arugula and Lemon
A razor clam flatbread that’s fresh, zesty, and totally craveable. Perfect for a quick dinner or a fancy snack.
Ingredients
– 1 lb fresh razor clams, cleaned (I love getting them from a trusted fishmonger for the best flavor)
– 1 pre-made flatbread or pizza crust (12-inch size works great—saves so much time!)
– 2 cups arugula (baby arugula is my go-to for its mild peppery kick)
– 1 lemon, juiced and zested (freshly squeezed makes all the difference)
– 2 tbsp extra virgin olive oil (I always use a high-quality brand for that rich finish)
– 2 cloves garlic, minced (fresh minced garlic beats pre-minced any day)
– 1/4 tsp red pepper flakes (adjust if you like more heat)
– Salt and black pepper to taste (I prefer fine sea salt for even distribution)
Instructions
1. Preheat your oven to 425°F and place a baking sheet inside to heat up—this helps crisp the flatbread bottom.
2. In a skillet over medium-high heat, heat 1 tbsp olive oil until shimmering, about 2 minutes.
3. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant to avoid burning.
4. Add razor clams to the skillet, cooking for 3-4 minutes until they open and are opaque; discard any that don’t open.
5. Remove clams from heat, let cool slightly, then chop into bite-sized pieces.
6. Place the flatbread on the hot baking sheet and brush with the remaining 1 tbsp olive oil.
7. Evenly scatter the chopped clams over the flatbread.
8. Bake for 8-10 minutes at 425°F until the edges are golden brown and crispy.
9. Remove from oven and immediately top with arugula, lemon juice, lemon zest, salt, and black pepper.
10. Slice and serve right away for the best texture.
This flatbread delivers a crisp base with tender clams and a bright, peppery finish from the arugula and lemon. Try serving it with an extra drizzle of olive oil or alongside a chilled white wine for a refreshing twist.
Razor Clam and Vegetable Stir-Fry with Ginger
Toss aside boring dinners—this razor clam stir-fry brings coastal vibes straight to your skillet in under 20 minutes. Grab your wok and let’s fire it up!
Ingredients
– 1 lb fresh razor clams, cleaned (I always ask the fishmonger to do this—saves time!)
– 2 tbsp vegetable oil (high smoke point is key for stir-frying)
– 1 tbsp minced fresh ginger (don’t sub powdered—fresh adds that zing)
– 2 cloves garlic, minced (more if you’re a garlic lover like me)
– 1 red bell pepper, thinly sliced (adds sweet crunch)
– 1 cup snap peas, trimmed (my fave for that green pop)
– 2 tbsp soy sauce (use low-sodium if you’re watching salt)
– 1 tsp sesame oil (finishing drizzle for aroma)
– ¼ cup chopped scallions (for garnish and fresh bite)
Instructions
1. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates instantly.
2. Add 2 tbsp vegetable oil and swirl to coat the pan evenly.
3. Add 1 tbsp minced ginger and 2 cloves minced garlic; stir-fry for 30 seconds until fragrant but not browned.
4. Toss in 1 lb cleaned razor clams and spread them in a single layer.
5. Cook for 2 minutes without stirring to get a slight sear on one side.
6. Flip the clams and cook for another 2 minutes until shells just begin to open.
7. Add 1 sliced red bell pepper and 1 cup snap peas; stir-fry for 3 minutes until veggies are crisp-tender.
8. Pour in 2 tbsp soy sauce and toss everything to coat evenly.
9. Drizzle with 1 tsp sesame oil and remove from heat immediately.
10. Garnish with ¼ cup chopped scallions.
Perfectly tender clams meet crisp veggies in a ginger-soy glaze that’s savory with a hint of sweetness. Serve it over steamed jasmine rice or slurp it straight from the bowl—it’s that addictive!
Conclusion
A fantastic collection of razor clam recipes awaits your kitchen adventures! We hope these 22 delicious ideas inspire you to get cooking. Try your favorites, leave a comment to share which ones you loved, and don’t forget to pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
