16 Delicious Razor Clam Recipes for Seafood Lovers

Brimming with flavor and versatility, razor clams are a seafood lover’s dream, offering a taste of the ocean’s bounty right in your kitchen. Whether you’re crafting a quick weeknight dinner or celebrating with a seasonal feast, these 16 delicious recipes will guide you through the best ways to enjoy razor clams. Dive in and discover your next favorite dish that’s sure to impress!

Spicy Garlic Butter Razor Clams

Whip up a seafood sensation with these Spicy Garlic Butter Razor Clams, perfect for a quick yet impressive meal.

Ingredients

• 1 lb fresh razor clams, cleaned (soak in cold water to remove grit)
• 4 tbsp unsalted butter (for richer flavor, use European-style)
• 4 garlic cloves, minced (fresh is best for pungency)
• 1 tsp red pepper flakes (adjust for heat preference)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup dry white wine (optional, for deglazing)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• Salt, to taste (start with 1/4 tsp)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add razor clams in a single layer. Cook undisturbed for 2 minutes to sear.
3. Flip clams carefully. Cook for another 2 minutes until edges curl slightly.
4. Push clams to one side. Add butter to the empty space. Let melt, about 30 seconds.
5. Add minced garlic and red pepper flakes to butter. Sauté until fragrant, 30 seconds.
6. Pour in white wine if using. Let simmer for 1 minute to reduce slightly.
7. Drizzle lemon juice over clams. Toss gently to coat in garlic butter sauce.
8. Season with salt. Sprinkle parsley over top. Serve immediately.

Razor clams boast a tender chew with a spicy, buttery kick. Serve over crusty bread to soak up the flavorful sauce or alongside a crisp salad for balance.

Razor Clam Chowder with Bacon

Delightfully rich and smoky, this Razor Clam Chowder with Bacon is a coastal comfort food classic. Perfect for chilly evenings or when you crave something hearty.

Ingredients

• 1 lb razor clams, cleaned and chopped (fresh or frozen, thawed)
• 4 slices bacon, diced (smoky flavor preferred)
• 1 medium onion, finely chopped (yellow or white)
• 2 cloves garlic, minced
• 2 cups potatoes, diced (Yukon Gold recommended)
• 2 cups chicken broth (low sodium for better control)
• 1 cup heavy cream (or half-and-half for lighter version)
• 2 tbsp butter (unsalted)
• 1 tbsp all-purpose flour (for thickening)
• 1/2 tsp black pepper (freshly ground)
• 1/4 tsp salt (adjust to taste)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot over medium heat, cook diced bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving fat in pot.
2. Add butter to the bacon fat. Once melted, sauté onion and garlic until translucent, about 3 minutes.
3. Sprinkle flour over onions and garlic, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in chicken broth, ensuring no lumps remain. Bring to a simmer.
5. Add diced potatoes to the pot. Cook until potatoes are tender, about 10 minutes.
6. Stir in chopped razor clams and heavy cream. Simmer for 5 minutes, avoiding boiling to prevent curdling.
7. Season with salt and black pepper. Adjust seasoning as needed.
8. Ladle chowder into bowls. Top with crispy bacon and fresh parsley.

This chowder boasts a creamy texture with chunks of tender clams and potatoes. The smoky bacon adds depth, making it a standout dish. Serve with crusty bread for dipping.

Grilled Razor Clams with Lemon Herb Butter

Brighten up your seafood game with these succulent grilled razor clams, bathed in a zesty lemon herb butter. Perfect for summer evenings, they’re quick to prepare and packed with flavor.

Ingredients

• 12 razor clams, cleaned (soak in cold water for 20 minutes to remove grit)
• 1/2 cup unsalted butter, softened (or use salted butter and adjust seasoning)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp chopped fresh parsley (substitute with cilantro for a different twist)
• 1 tsp minced garlic (adjust to taste)
• 1/2 tsp salt (use fine sea salt for better distribution)
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the softened butter, lemon juice, parsley, garlic, salt, and pepper. Mix until well blended. Set aside.
3. Place the razor clams on the grill, flat side down. Grill for 2-3 minutes, or until the shells start to open. Tip: Do not force open any clams that remain closed; discard them as they may not be safe to eat.
4. Once opened, spoon about 1 tsp of the lemon herb butter over each clam. Grill for an additional 1-2 minutes, or until the butter is melted and bubbly.
5. Remove the clams from the grill carefully, using tongs to avoid spillage. Serve immediately. Tip: For an extra touch, drizzle with a bit more lemon juice right before serving.

Amazingly tender with a slight chew, these clams are a burst of citrus and herbs in every bite. Try serving them over a bed of grilled vegetables for a complete meal.

Razor Clam Pasta with White Wine Sauce

Craving a seafood pasta that’s both elegant and easy? This razor clam pasta with white wine sauce delivers briny sweetness and a silky finish.

Ingredients

• 8 oz razor clams, cleaned (or substitute with other clams)
• 8 oz spaghetti (use high-quality for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1/2 cup dry white wine (Sauvignon Blanc works well)
• 1/4 cup heavy cream (for richness, optional)
• 1 tbsp butter (unsalted, for control)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt (to season)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Increase heat to medium-high. Add razor clams and white wine. Cover and cook until clams open, about 3-4 minutes. Discard any unopened clams.
4. Reduce heat to low. Stir in butter and heavy cream until melted and combined. Tip: The sauce should lightly coat the back of a spoon.
5. Add drained spaghetti to the skillet. Toss with the sauce, adding reserved pasta water as needed to loosen. Tip: The starch in the pasta water helps the sauce cling.
6. Season with salt to taste. Garnish with fresh parsley before serving. Tip: Serve immediately for the best texture.

Gorgeous with its creamy sauce and tender clams, this pasta pairs beautifully with a crisp salad or crusty bread. The white wine adds a bright acidity that balances the richness.

Crispy Fried Razor Clams with Tartar Sauce

Outstanding for a seaside feast, these crispy fried razor clams with tartar sauce bring the ocean’s crunch to your plate. Pair them with a cold beer for the ultimate summer bite.

Ingredients

• 1 lb razor clams, cleaned (soak in cold water to remove grit)
• 1 cup all-purpose flour (for a lighter coating, mix half flour, half cornstarch)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup buttermilk (or milk with 1 tbsp lemon juice as substitute)
• Vegetable oil for frying (enough to fill 2 inches in a deep pan)
• 1/2 cup mayonnaise (use store-bought or homemade)
• 2 tbsp pickle relish (sweet or dill, according to preference)
• 1 tbsp lemon juice (freshly squeezed for best flavor)

Instructions

1. In a shallow dish, mix flour, salt, and pepper.
2. Pour buttermilk into another shallow dish.
3. Dip each razor clam in buttermilk, then dredge in flour mixture. Shake off excess.
4. Heat oil in a deep pan to 375°F. Use a thermometer for accuracy.
5. Fry clams in batches for 2-3 minutes until golden brown. Don’t overcrowd the pan.
6. Drain on paper towels. Keep warm in a 200°F oven if frying in batches.
7. For tartar sauce, mix mayonnaise, pickle relish, and lemon juice in a small bowl.
8. Serve clams immediately with tartar sauce on the side.

Juicy inside with a crackling crust, these clams are a textural dream. Try serving on a bed of shredded lettuce with lemon wedges for a bright contrast.

Razor Clam Ceviche with Avocado

Nothing beats the fresh, zesty kick of ceviche on a warm day. This razor clam version with creamy avocado is a no-cook wonder.

Ingredients

• 1 lb fresh razor clams, cleaned and chopped (ensure they’re sushi-grade for safety)
• 1/2 cup lime juice (freshly squeezed for best flavor)
• 1/2 cup lemon juice (balances the lime’s acidity)
• 1 medium avocado, diced (adds creaminess)
• 1/4 cup red onion, finely chopped (soak in cold water to mellow)
• 1 jalapeño, seeded and minced (adjust amount for heat)
• 1/4 cup cilantro, chopped (stems removed for texture)
• 1 tsp salt (fine sea salt dissolves easily)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. In a large glass bowl, combine razor clams, lime juice, and lemon juice. Ensure clams are fully submerged. Cover and refrigerate for 20 minutes to ‘cook’ the clams in the acid.
2. Drain most of the citrus juice, leaving about 2 tbsp in the bowl for flavor.
3. Gently fold in avocado, red onion, jalapeño, and cilantro to avoid mashing the avocado.
4. Season with salt and black pepper, mixing lightly to distribute evenly.
5. Let the ceviche sit for 5 minutes before serving to allow flavors to meld.

Delicate razor clams offer a tender bite, contrasted by creamy avocado and crisp veggies. Serve in chilled glasses for an elegant touch or with tortilla chips for crunch.

Steamed Razor Clams with Ginger and Scallions

Vibrant and fresh, this dish brings the ocean to your table with minimal fuss. Steamed razor clams with ginger and scallions is a quick, flavorful seafood option perfect for weeknights.

Ingredients

• 1 lb razor clams, cleaned (soak in cold water for 10 minutes to remove grit)
• 2 tbsp ginger, julienned (more for extra spice)
• 2 scallions, sliced diagonally (green parts only for garnish)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sesame oil (or any neutral oil)
• 1/2 cup water (for steaming)

Instructions

1. Arrange cleaned razor clams in a single layer on a heatproof plate that fits inside your steamer.
2. Scatter julienned ginger evenly over the clams.
3. Pour water into a steamer pot and bring to a boil over high heat. Tip: Ensure the water level is below the steamer basket to avoid boiling the clams.
4. Once boiling, place the plate of clams into the steamer. Cover and steam for 5-7 minutes, or until clams open. Tip: Discard any clams that do not open after cooking.
5. While steaming, mix soy sauce and sesame oil in a small bowl. Tip: Heat the mixture slightly for a more aromatic flavor.
6. Once clams are cooked, carefully remove the plate from the steamer. Drizzle the soy sauce mixture over the clams.
7. Garnish with sliced scallions and serve immediately.

Best enjoyed hot, the clams are tender with a slight chew, infused with the sharpness of ginger and the freshness of scallions. Serve over a bed of steamed rice to soak up the savory juices.

Razor Clam Risotto with Parmesan

Bold flavors meet creamy textures in this Razor Clam Risotto with Parmesan. Perfect for a cozy dinner, it’s a dish that promises comfort with every bite.

Ingredients

• 1 cup Arborio rice (essential for creamy risotto)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup white wine (dry preferred for balance)
• 4 cups chicken stock (keep warm on stove)
• 1 lb razor clams (cleaned and chopped)
• 1/2 cup grated Parmesan (freshly grated for best flavor)
• 2 tbsp butter (unsalted, adjust to taste)
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• Salt (adjust to taste)
• Black pepper (freshly ground)

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add Arborio rice to the pan. Stir to coat with oil, toast for 2 minutes until slightly golden.
3. Pour in white wine. Stir continuously until fully absorbed, about 1 minute.
4. Begin adding warm chicken stock, one ladle at a time. Stir frequently, allowing each addition to be absorbed before adding the next. This process should take about 18 minutes.
5. Halfway through adding stock, stir in chopped razor clams. Continue adding stock until rice is al dente and creamy.
6. Remove from heat. Stir in butter and Parmesan. Season with salt and black pepper to taste.
7. Let risotto rest for 2 minutes before serving. This allows flavors to meld.

Zesty Parmesan cuts through the richness of the clams, creating a balanced dish. Serve with a sprinkle of extra Parmesan and a drizzle of olive oil for an elegant touch.

Razor Clam Stir-Fry with Vegetables

Bold flavors and quick cooking define this razor clam stir-fry with vegetables, perfect for a weeknight dinner.

Ingredients

• 1 lb razor clams, cleaned and sliced (soak in cold water to remove grit)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup bell peppers, sliced (mix colors for visual appeal)
• 1/2 cup carrots, julienned (for crunch)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp soy sauce (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• 1/2 cup green onions, chopped (for garnish)

Instructions

1. Heat oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add garlic and red pepper flakes, stir for 10 seconds until fragrant.
3. Toss in bell peppers and carrots, stir-fry for 2 minutes until slightly softened.
4. Add razor clams, spread evenly in the pan. Cook for 1 minute without stirring.
5. Drizzle soy sauce over the clams and vegetables. Stir-fry for another 2 minutes until clams are opaque.
6. Remove from heat, sprinkle with green onions. Serve immediately.

Kick up the presentation by serving over steamed jasmine rice or alongside a crisp salad. The clams offer a tender bite, while the vegetables add a satisfying crunch.

Baked Razor Clams with Breadcrumbs and Herbs

Vibrant and flavorful, this dish brings the ocean’s bounty to your table with minimal fuss. Perfect for a quick yet impressive meal.

Ingredients

• 12 razor clams, cleaned (soak in cold water for 10 minutes to remove grit)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1/4 cup parsley, finely chopped (flat-leaf for more flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp red pepper flakes (optional for heat)
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Arrange cleaned razor clams on the prepared baking sheet in a single layer.
3. In a bowl, mix breadcrumbs, olive oil, garlic, parsley, salt, black pepper, and red pepper flakes until well combined.
4. Spoon the breadcrumb mixture evenly over each razor clam, pressing lightly to adhere.
5. Bake for 12-15 minutes, or until the breadcrumbs are golden and the clams are cooked through.
6. Drizzle with lemon juice right before serving for a bright finish.

Serve immediately to enjoy the contrast of crispy breadcrumbs and tender clams. Pair with a crisp white wine or a simple green salad for a complete meal.

Razor Clam and Corn Fritters

Whip up these Razor Clam and Corn Fritters for a crispy, savory treat that’s perfect for any meal. Fresh razor clams and sweet corn come together in a light batter, fried to golden perfection.

Ingredients

• 1 cup razor clams, chopped (fresh or canned, drained well)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 cup all-purpose flour (for a lighter fritter, substitute half with cornmeal)
• 1 tsp baking powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/2 cup milk (or any neutral liquid like water)
• 2 tbsp vegetable oil (or any neutral oil, plus more for frying)

Instructions

1. In a large bowl, mix flour, baking powder, salt, and pepper.
2. Add beaten egg and milk to the dry ingredients. Stir until just combined.
3. Fold in chopped razor clams and corn kernels gently to avoid overmixing.
4. Heat oil in a skillet over medium heat (350°F) until shimmering.
5. Drop batter by tablespoons into the hot oil. Flatten slightly with the back of the spoon.
6. Fry for 2-3 minutes per side or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
7. Transfer to a paper towel-lined plate to drain excess oil. Tip: Keep cooked fritters warm in a low oven while frying the rest.
8. Serve immediately. Tip: For extra flavor, serve with a squeeze of lemon or a dollop of aioli.

These fritters boast a crispy exterior with a tender, flavorful interior. Perfect as an appetizer or alongside a fresh salad for a light dinner.

Razor Clam Soup with Coconut Milk

Brighten up your dinner with this Razor Clam Soup with Coconut Milk, a creamy and savory dish that’s surprisingly simple to make.

Ingredients

• 1 lb razor clams, cleaned (soak in cold water to remove grit)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 2 cups chicken broth (or vegetable broth for a lighter version)
• 1 tbsp ginger, minced (fresh is best)
• 2 cloves garlic, minced
• 1 tbsp fish sauce (adjust to taste)
• 1 tbsp lime juice (freshly squeezed)
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional for heat)
• 2 tbsp cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat the chicken broth over medium heat until simmering.
2. Add the minced ginger and garlic to the pot. Cook for 1 minute until fragrant.
3. Stir in the coconut milk, fish sauce, lime juice, sugar, and red pepper flakes. Bring to a gentle boil.
4. Add the razor clams to the pot. Cover and cook for 3-4 minutes, or until the clams open.
5. Discard any clams that do not open. Taste the soup and adjust seasoning if necessary.
6. Ladle the soup into bowls and garnish with chopped cilantro.

Warm and comforting, this soup boasts a velvety texture with a perfect balance of tangy and sweet. Serve with crusty bread to soak up every last drop.

Razor Clam Paella with Saffron

Just when you thought paella couldn’t get any better, razor clams and saffron take it to the next level. This dish is a seafood lover’s dream, packed with flavor and ready in under an hour.

Ingredients

• 2 cups short-grain rice (like Bomba or Arborio)
• 1 lb razor clams, cleaned (soak in cold water to remove grit)
• 4 cups chicken stock (homemade preferred for depth)
• 1 large onion, diced (yellow for sweetness)
• 3 cloves garlic, minced
• 1 red bell pepper, sliced (adds color and sweetness)
• 1 tsp saffron threads (soak in 2 tbsp warm water to bloom)
• 1/4 cup olive oil (or any neutral oil)
• 1 tsp smoked paprika (adds a smoky depth)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in red bell pepper and cook for another 3 minutes until softened.
4. Add rice, stirring to coat with oil, toast for 2 minutes until slightly translucent.
5. Pour in chicken stock, saffron with its water, and smoked paprika. Bring to a boil.
6. Arrange razor clams evenly in the pan, hinge side down. Reduce heat to low.
7. Simmer uncovered for 20 minutes. Do not stir to allow socarrat to form at the bottom.
8. Remove from heat, cover with a towel, and let rest for 5 minutes.
9. Season with salt to taste before serving.

A perfect socarrat crust and tender clams make this paella unforgettable. Serve with lemon wedges and a crisp white wine for a complete meal.

Razor Clam Tacos with Lime Crema

Whip up these razor clam tacos with lime crema for a fresh, coastal twist on taco night. Perfect for summer evenings or whenever you crave something light yet flavorful.

Ingredients

• 1 lb razor clams, cleaned and chopped (or sub with any fresh clams)
• 8 small corn tortillas (warm before serving for best texture)
• 1/2 cup sour cream (for a lighter version, use Greek yogurt)
• 2 tbsp lime juice (freshly squeezed for brightest flavor)
• 1/2 tsp lime zest (adds a punch of citrus)
• 1/4 cup cilantro, chopped (omit if you dislike cilantro)
• 1/2 tsp garlic powder (or 1 fresh garlic clove, minced)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup shredded cabbage (for crunch)
• 1 avocado, sliced (adds creaminess)

Instructions

1. In a small bowl, mix sour cream, lime juice, lime zest, and a pinch of salt to make the lime crema. Set aside.
2. Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
3. Add chopped razor clams to the skillet. Cook, stirring occasionally, until clams are just opaque, about 3-4 minutes. Tip: Do not overcook to keep them tender.
4. Season clams with garlic powder, salt, and black pepper. Stir to combine, then remove from heat.
5. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm.
6. Assemble tacos: Place a spoonful of clams on each tortilla, top with shredded cabbage, avocado slices, and a drizzle of lime crema. Tip: Add a sprinkle of cilantro for freshness.

Not only do these tacos boast a delightful mix of textures—from the tender clams to the crunchy cabbage—but the lime crema also brings a bright, tangy contrast. Serve them with an extra lime wedge on the side for an added zing.

Razor Clam and Mushroom Linguine

Tantalize your taste buds with this Razor Clam and Mushroom Linguine, a dish that combines the briny sweetness of razor clams with the earthy depth of mushrooms. Perfect for a weeknight dinner that feels gourmet without the fuss.

Ingredients

– 8 oz linguine (or any long pasta)
– 1 lb razor clams, cleaned and chopped (substitute with clams if unavailable)
– 2 cups mushrooms, sliced (cremini or button work well)
– 3 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1/2 tsp red pepper flakes (adjust to taste)
– 1/2 cup white wine (dry preferred)
– 1/4 cup parsley, chopped (for garnish)
– Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure mushrooms brown nicely.
3. Add garlic and red pepper flakes to the skillet. Cook for 30 seconds until fragrant.
4. Increase heat to medium-high. Add razor clams and white wine. Cover and cook for 3-4 minutes until clams open. Discard any unopened clams.
5. Toss in the cooked linguine and reserved pasta water. Stir well to combine. Tip: The pasta water helps create a silky sauce that clings to the noodles.
6. Season with salt to taste. Garnish with chopped parsley before serving. Tip: A squeeze of lemon adds a bright finish.
Notably, this dish boasts a delightful contrast between the tender clams and the al dente pasta, with a sauce that’s rich yet light. Serve it with a crusty bread to soak up every last bit of the flavorful broth.

Razor Clam Salad with Citrus Vinaigrette

Yearning for a fresh, zesty seafood dish? This razor clam salad with citrus vinaigrette is a breeze to make. Perfect for summer dinners or a light lunch.

Ingredients

• 1 lb razor clams, cleaned (soak in cold water to remove grit)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp fresh lemon juice (adjust to taste)
• 1 tbsp orange zest (for extra citrus punch)
• 1 tsp honey (balances acidity)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups mixed greens (arugula adds peppery note)
• 1/4 cup thinly sliced red onion (soak in ice water to mellow)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add razor clams and cook for 2 minutes, or until shells open. Discard any unopened clams.
3. Remove clams from shells and slice into bite-sized pieces. Tip: Reserve some whole clams for garnish.
4. In a small bowl, whisk together olive oil, lemon juice, orange zest, honey, salt, and pepper. Tip: Taste and adjust seasoning before adding to salad.
5. In a large bowl, combine mixed greens, sliced red onion, and sliced clams.
6. Drizzle with citrus vinaigrette and toss gently to coat. Tip: Add vinaigrette just before serving to keep greens crisp.
7. Serve immediately, garnished with whole clams if desired.

Kick back and enjoy the crisp texture of the greens against the tender clams. The citrus vinaigrette brightens every bite, making it a refreshing choice for warm days. Try serving on a chilled plate for an extra touch.

Conclusion

Absolutely, this roundup of 16 delicious razor clam recipes is a treasure trove for seafood enthusiasts! From savory chowders to crispy fritters, there’s something to satisfy every palate. We invite you to dive into these culinary delights, share your favorite picks in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!