Razor clams...
Discussion
Treat in much the same way you would Mussels or clams. 
Fill ya boots.
http://uktv.co.uk/food/search/q/Razor+Clams/search...
Fill ya boots.
http://uktv.co.uk/food/search/q/Razor+Clams/search...
This one is rather good.
http://www.bbc.co.uk/food/recipes/database/stirfri...
Stir-fried razor clams with black beans and chilli
By Rick Stein from Food Heroes
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
8 large or 12 small razor clams
2 tbsp Chinese rice wine
2 tsp Chinese salted fermented black beans
a good pinch of caster sugar
2 tsp sesame oil
1 tbsp sunflower oil
2 garlic cloves, finely chopped
1cm/½ inch ginger, peeled and finely chopped
½ medium hot red Dutch chilli, thinly sliced
1 tsp dark soy sauce
8 spring onions, trimmed and thinly sliced on the diagonal
Method
1. If they are sandy, wash the clams in plenty of cold water and drain well. Get a large sauté pan or frying pan hot over a high heat. Add the clams and the Chinese rice wine, cover and cook for 2-3 minutes until the clams have just opened. Remove the clams from the pan and discard the cooking juices. Remove the meats from the shells and cut each one on the diagonal into 3 or 4 pieces. Discard all but 4 of the shells.
2. Put the black beans onto a board, sprinkle over the sugar and coarsely chop. Heat the sunflower and sesame oil in the pan, add the black beans, garlic and ginger and stir-fry for 20 seconds. Return the clam meat to the pan with the chilli and stir-fry for 1 minute to colour the meats nicely. Add the soy sauce and most of the spring onions and toss together briefly.
3. To serve, put 2 of the clam shells onto each warmed plate and spoon the stir-fried meats on top. Sprinkle with the remaining spring onions and serve with some steamed rice if you wish.
http://www.bbc.co.uk/food/recipes/database/stirfri...
Stir-fried razor clams with black beans and chilli
By Rick Stein from Food Heroes
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
8 large or 12 small razor clams
2 tbsp Chinese rice wine
2 tsp Chinese salted fermented black beans
a good pinch of caster sugar
2 tsp sesame oil
1 tbsp sunflower oil
2 garlic cloves, finely chopped
1cm/½ inch ginger, peeled and finely chopped
½ medium hot red Dutch chilli, thinly sliced
1 tsp dark soy sauce
8 spring onions, trimmed and thinly sliced on the diagonal
Method
1. If they are sandy, wash the clams in plenty of cold water and drain well. Get a large sauté pan or frying pan hot over a high heat. Add the clams and the Chinese rice wine, cover and cook for 2-3 minutes until the clams have just opened. Remove the clams from the pan and discard the cooking juices. Remove the meats from the shells and cut each one on the diagonal into 3 or 4 pieces. Discard all but 4 of the shells.
2. Put the black beans onto a board, sprinkle over the sugar and coarsely chop. Heat the sunflower and sesame oil in the pan, add the black beans, garlic and ginger and stir-fry for 20 seconds. Return the clam meat to the pan with the chilli and stir-fry for 1 minute to colour the meats nicely. Add the soy sauce and most of the spring onions and toss together briefly.
3. To serve, put 2 of the clam shells onto each warmed plate and spoon the stir-fried meats on top. Sprinkle with the remaining spring onions and serve with some steamed rice if you wish.
In the old days we used to leave in fresh water for an hour to clear out the sand. Then pour boiling water to open them. Flour and fry in a sizzling pan for 30 secs on each side.
Now we use a gridddle -place the clams hinge down on griddle til they open, turn over and cooked for couple of mins with garlic butter. Sensational .
Now we use a gridddle -place the clams hinge down on griddle til they open, turn over and cooked for couple of mins with garlic butter. Sensational .
krallicious said:
Podie said:
I've never tried Razor clams... are they like mussels, or another shellfish..? (in terms of taste and consistency)
Somewhere between a scallop and a good plump mussel. They are blooy hardto get hold of but if you do they are the tastiest shellfish IMHO. (bar crab)
krallicious said:
Sod's Law. I'm sure if you can be bothered to hunt hard enough you will find them, especially in London if you are around that way. Only problem is, the last time I saw them, they cost a King's ransom.
I work in the smoke, so no big deal (although the train home might smell interesting 
)Not only were there loads in Spain, they were cheap!
A few years ago nick Rhodes did a tv programme on Orkney which had him 'catch'
Razor clams and make a 'casserole' on the beach, extoling how wonderful they were. Years later someone told me they had heard Mr Rhodes on Desert Isalnd discs where he was asked, in all his experiance what was most dsigusting item had eaten.....razors!
When I was in Barcelona they were on the fish market and had come from Scotland
Razor clams and make a 'casserole' on the beach, extoling how wonderful they were. Years later someone told me they had heard Mr Rhodes on Desert Isalnd discs where he was asked, in all his experiance what was most dsigusting item had eaten.....razors!
When I was in Barcelona they were on the fish market and had come from Scotland
They sell them here on the IOW
www.fishcowes.co.uk
for the same price as normal clams - i.e. not cheap
will try doing some this WE as alas no BBQ weather I#ll give Mr Stein's Asian ones a try
www.fishcowes.co.uk
for the same price as normal clams - i.e. not cheap
will try doing some this WE as alas no BBQ weather I#ll give Mr Stein's Asian ones a try
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