Razor clams in vanilla oil

Razor clams in vanilla oil

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




razor clams



olive oil, Picudo



vanilla pod

Preparation method

  • First make the vanilla oil by cutting the vanilla pod in half lengthways and scraping out the seeds. Mix the vanilla seeds with the oil.
  • Rinse the razor clams, preferably in salted water. To do so, mix one litre of water with 35g of salt and rinse the razor clams in it.
  • Now cut open the clams, starting from the hinge side, using a pointed knife or steam the clams in a steam oven or steamer for 25 seconds.
  • Rinse in iced water immediately until cold.
  • Remove the clams from the shell and clean.
  • Now chop the white meat into small pieces and place in a vacuum bag.
  • Add the vanilla oil and pull vacuum.
  • Leave to infuse in the refrigerator for at least twelve hours.

Serving suggestions

  • As a basic ingredient for a farce.
  • As part of a lukewarm salad with apple, celeriac, and pistachio.

Previous page