Razor clams

Several types of clams are called razor clams. In the North Sea there are five different species. These molluscs bury themselves in clean sand. The sturdy meat is not an often-used ingredient in Western cuisine but is incredibly flavourful and can be prepared in a variety of ways. It is important to rinse the clams well before preparing them, so that all the sand is removed. Never cook the clams for too long, as they will lose their taste and become tough.
Taste combinations: potato, butter, citrus, tarragon, ginger, chervil, garlic, cucumber, coriander, bay leaf, lychee, rosemary, thyme, vanilla, vervain, watercress, sorrel.
This item is only available for members.
Become a memberRoasted razor clams
This item is only available for members.
Become a memberRazor clams 'in green'
This item is only available for members.
Become a member'Rockefeller' razor clams
This item is only available for members.
Become a memberRazor clams à la crème with vervain
This item is only available for members.
Become a memberRazor clams marinated in Verjus de Périgord
This item is only available for members.
Become a memberRazor clams in vanilla oil
This item is only available for members.
Become a memberRazor clams with celery, Pernod, and fennel
This item is only available for members.
Become a memberRazor clams with garlic, thyme, and rosemary
This item is only available for members.
Become a memberRazor clams with thom kha gai
This item is only available for members.
Become a memberRazor clam stock
This item is only available for members.
Become a member