Steaming Razor Clams: A Quick, Easy, And Delicious Guide

Razor clams are a type of long, thin clam named for their distinct shape, which resembles a straight razor. They are found in the sandy areas of the northern Pacific Ocean, from Alaska down to Baja California. There are two types of razor clams: Pacific razor clams, which are usually found in the waters of Washington and Oregon and have rounder, shorter, more egg-shaped shells, and Atlantic razor clams, which are longer and oblong in shape with an average length of 6 inches.

Before cooking razor clams, it is important to clean and prepare them properly. This includes checking that the clams are closed and discarding any with open shells that do not close when gently tapped. It is also necessary to remove any excess sand by soaking the clams in salted water for around 30 minutes.

When it comes to cooking, steaming is a great method for ensuring tender, gently flavoured razor clams. To steam razor clams, bring a small amount of water to the boil in a hot pan, add the clams, cover with a lid, and cook for 2-4 minutes, or until the clams have fully opened.

The classic method for cooking razor clams involves steaming them in a flavoured liquid, such as wine, with sweated onions and garlic. However, there are many other ways to cook razor clams, including grilling, baking, or broiling them in their shells.

Cleaning razor clams before cooking

Cleaning razor clams properly before cooking is essential. Start by placing the clams in a container with salted ice water for about half an hour to help purge any excess sand from their system. Check the shells for any damage or cracks, and discard any clams with broken shells. If you notice any white flesh sticking out of the shells, give them a gentle tap, and they should retract into the shell.

Rinse the clams under cold water to remove any remaining sand and dirt. Then, use a knife to carefully cut open the shells. Slide the blade along the inside of the shell, cutting just underneath the small, bay scallop-shaped adductor muscles that attach the clam to the shell. There are two of these muscles on each side of the shell. Compost the shells or boil them for a minute to sterilise them if you wish to use them for serving.

Next, use kitchen shears or scissors to cut off the tough and dirty tip of the siphon and butterfly the siphon by following the zipper line of the meat. Rinse the clams thoroughly again, as sand and dirt can be lodged in the siphon. Cut or pull out the brown bits, including the digger foot and the stomach, which can have a slightly muddy, metallic taste. Compost the removed brown bits.

Finally, butterfly the digger foot, rinse it, and remove any remaining brown bits, such as the intestinal tract, by scraping it out with your knife. At this stage, your razor clams are now thoroughly cleaned and ready for cooking.

How to cook razor clams in a pan

Before cooking razor clams, it is important to clean them properly. Place the clams in a container with salted ice water for half an hour to remove excess sand. Check the shells for any damage and discard any broken ones. Rinse the clams before cooking.

When cooking razor clams in a pan, you can either steam them or cook them in a skillet.

To steam razor clams:

First, bring 100ml of water to a boil in a hot pan. Add the clams to the pan and cover with a tight-fitting lid. Cook for 2-4 minutes, or until the clams have fully opened. Remove the clams from the pan and set them aside to cool. Pull the clams from their shells, being careful as they may still be hot. Then, trim off the rounded foot at the base of the clam and cut out the black stomach, which contains sand and grit.

To cook razor clams in a skillet:

Heat butter in a microwave for 20-30 seconds or until completely melted. Add garlic, black pepper, and scallion to the butter and stir to combine. Next, heat a cast-iron skillet on high heat and add vegetable oil. Arrange the clams in the skillet in a single layer and cook until the shells open. You can cover the skillet to help the clams cook faster. Finally, spoon the garlic butter mixture onto each clam and serve immediately.

How to steam razor clams

Steaming is a great way to cook razor clams, ensuring they are tender and gently flavoured. Here is a step-by-step guide on how to steam razor clams:

Step 1: Prepare the Clams

Check that the clams are alive, fresh, and undamaged. Look for tightly closed shells, discarding any that are cracked or open. If the white flesh is sticking out, give it a quick tap and it should wriggle back inside. Rinse the clams and place them in a colander, continually running cold water over them to remove excess sand.

Step 2: Steam the Clams

Bring some water to a boil in a hot pan. The amount of water will depend on the number of clams you are cooking, but around 100ml is a good starting point. Add the clams to the pan and cover with a tight-fitting lid. Steam the clams for 2-4 minutes, or until they have fully opened.

Step 3: Prepare the Cooking Liquor

Once cooked, tip the contents of the pan into a colander set over a bowl to strain the liquid. Reserve this flavoured cooking liquor to add to a sauce.

Step 4: Clean the Clam Meat

Pull the clams from their shells, being careful as they will be hot. Trim off the rounded foot at the base of the clam, then cut out the black stomach, which contains sand and grit.

Step 5: Serve

The razor clams can now be served whole or sliced into small pieces. Serve immediately, ensuring you don't overcook the clams to avoid them becoming tough and rubbery.

Tips:

• To infuse flavour into the clams, add wine, vegetables, and/or aromats to the pan while steaming.
• Soaking the clams in salted water before cooking will help to purge any remaining sand or grit and tenderise the meat.
• Don't forget to remove the 'foot' of the clam and the dark intestinal tract before eating.

How to harvest razor clams

Razor clams are challenging to harvest but can be found in many coastal areas. They are sensitive to salt and will react to a high-salinity solution by attempting to relocate to a new home. This technique can be used to harvest them, but it is illegal in some places.

To harvest razor clams, look for a "clam show", where a clam has withdrawn its neck or started to dig, leaving a hole or dimple in the sand. There are three types of shows: dimples, which are depressions in the sand; doughnuts, which are depressions with raised sides; and keyholes, which are distinct holes in the sand, sometimes shaped like an hourglass. The larger the hole, the larger the clam, but this is not always the case.

Clams will also show at the edge of the surf line when you pound the beach with a shovel handle or your foot. They may squirt sand and water out of their holes. You need to be quick when digging in the surf as razor clams dig quickly in soft, fluid sand.

When you find a show, insert your shovel straight down about 6 inches deep on the ocean side of the show. Push the shovel handle towards the land, which will pinch the clam's neck and stop it from digging. Slide the shovel out while pulling the sand away and replacing it with your hand. Carefully find the clam's shell and dig with your hand to remove it.

Another method is to use a clam gun or tube. Place the gun off-centre of the show, with extra room on the ocean side, as the clam will be angled slightly away from the show. With the air hole on the clam gun open, drive the gun straight down. Place your thumb or finger over the air hole and slowly lift the column of sand. Move the clam gun away from the hole, remove your finger from the air hole, and shake the sand out of the gun.

On the West Coast of the US, harvesting Pacific razor clams is popular. Salting is illegal there, so people use a "clam gun" to pull them out of the muck.

How to tenderize razor clams

Razor clams are a seafood that can be succulent and tender or, if overcooked, like industrial-strength rubber bands. The key to tender razor clams is to not overcook them.

Soak in Buttermilk

Let the clams rest in buttermilk for 30 minutes to an hour. Buttermilk is a great marinade and a tenderizer.

Pound with a Meat Tenderizer

Lay the clams between plastic wrap and pound with a meat tenderizer. Be careful, though; you want the clams to remain in one piece. Pay particular attention to the tougher meat of the siphon.

Marinade in Wine

A wine marinade with a dash of lemon juice makes the flesh more succulent.

Marinade in Fruit Juice

Papaya and pineapple juices contain enzymes that are effective in tenderizing shellfish, although bromelain (the active ingredient in pineapple juice) can turn clam meat into mush if left too long, so check regularly.

Steam Don't Boil

Steaming razor clams is a great method for ensuring a tender, gently-flavoured result. Quick cooking is necessary to prevent the razor clam becoming tough and overcooked.

Don't Overcrowd the Pan

When frying razor clams, do not crowd the pan. Fry for not more than 30 seconds, then flip the clams and cook for a further 30 seconds on the other side. It is important not to overcook the clams or they will be tough.

Frequently asked questions