Home Cooking

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

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):


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


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.