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In which I conquer (mostly) my fear of razor clams

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Home Cooking

In which I conquer (mostly) my fear of razor clams

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small h | | Jul 10, 2010 07:18 PM

I have had a fascination with these things for ages. I see them for sale in my 'hood, both in fish markets and on menus - they are very expensive: $30 an order, last time I asked. I remember that fearless leader Jim Leff once mentioned that he had a stellar version of them (also in my 'hood):

http://chowhound.chow.com/topics/647245

And when the topic "What food always catches your eye but that you (almost) never buy?" is broached...well, that would be razor clams.

http://chowhound.chow.com/topics/7149...

Alors! The Sea Tuck guys at the Union Square Greenmarket are selling razor clams today for $6.50/lb, which is not too much to throw away on a failed experiment, should said experiment fail. I have no idea how to cook these things. Chowhound is not a huge help, nor is the rest of the internet, although I manage to cobble together some guidelines: soak 'em in salt water, steam 'em more or less as one does regular soft shell clams. I have plenty of experience with regular soft shell clams, so I'm not worried.

But these bastards move. They start reaching around with their siphons. Gah! I like my food to be still - regular soft shell clams are very still! - so as not to be reminded that I am killing it. I knock back a couple of Yeunglings to mitigate my terror. And I steam the clams, in beer & garlic & parsley & butter. They shell themselves, which is really the least they can do, considering. And they are good. I'm not sure I'll ever buy razor clams again, but now I can say I gave it a go.

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