The most enjoyable part of cooking razor clams is watching them dramatically spring open as they are cooked on high heat. They have a meaty texture, with a delicate and fresh flavor.
This recipe includes a delicious beurre blanc sauce with some fresh parsley to serve over the razor clams. Alternatively, you could eat them right out of the saute pan, with a crusty chunk of bread to sop up the clam juice.
Razor Clams with Beurre Blanc Sauce
- 32 oz fresh, live razor clams
- ¼ cup dry white wine
- 3 Tbsp tarragon vinegar or nice-quality white wine vinegar
- 1-2 shallots, roughly 3-4 Tbsp finely minced shallots
- ¼ cup heavy cream
- 14 Tbsp salted butter, cut into ¼” cubes and kept cold
- Freshly-ground black pepper, to taste
- 2 Tbsp fresh parsley, finely sliced, as garnish
- Before starting to cook, make sure each razor clam you are planning on cooking is alive.
- Inspect and set your live razor clams aside in a bowl in the fridge while you make the beurre blanc sauce.
- To make the beurre blanc sauce, combine the white wine with the tarragon or white wine vinegar.
- Add the shallots, bring to a simmer, and continue to cook over medium heat.
- Cook the mixture until the liquid has almost completely evaporated, but the cooked shallots are still moist.
- Remove the mixture from the heat and add the heavy cream, stirring until combined.
- Slowly add in the cold, diced butter, and stir the butter into the sauce to create an emulsion.
- Once all the butter has been added, season the sauce with salt and freshly-ground black pepper to taste.
- When the sauce is ready and being kept very gently warm, cook the clams on high heat in a small amount of steaming water or white wine in a large saute pan with a lid, until the clams have opened their shells and released their liquid.
- If any shells do not open after being cooked, discard those clams.
- When the clams have opened and are cooked, immediately plate in bowls and drizzle with the beurre blanc sauce.
- Garnish with the finely-sliced fresh parsley.
- Mop up the clam liquid in the saute pot using some slices of warm bread to serve on the side.
- Serve hot.
If any shells are broken and you aren’t sure if the clams inside are alive or not, I would always advise that you play it safe and discard any questionable razor clams.