How to steam razor clams

How to steam razor clams

by Great British Chefs29 April 2015

How to steam razor clams

Steaming razor clams is a great method for ensuring a tender, gently-flavoured result. Similar to cooking mussels and other clams, quick cooking is necessary to prevent the razor clam becoming tough and overcooked.


Prepare the clams, checking that they are clean and alive Bring 100ml water to the boil in a hot pan
Add the clams to the pan and cover with a tight fitting lid. Cook the clams for 2-4 minutes, or until the clams have fully opened
Tip the contents of the pan into a colander set over a bowl and let the liquid strain through. Reserve the cooking liquor to add to a sauce later on, as this will be full of flavour
Pull the clams from the shell, but take care - they may still be very hot. With each razor clam, begin by trimming off the rounded foot at the base of the clam, then cut out the black stomach, which will contain sand and grit
Once cooked, the razor clams can be served whole or sliced up into small 1cm pieces. Serve immediately


The best way to infuse flavour into steamed clams is to add wine, vegetables, and/or aromats to the pan while steaming. Adam Byatt uses a selection of aromatic vegetables like fennel bulb, leek, onion, garlic and white wine in his recipe, whereas Nathan Outlaw chooses carrots, potato, celery and onion with some water. These ingredients should complement, not overwhelm, the flavour of the razor clams. It is best to sweat the vegetables before adding the razor clams, to soften them and bring out the sweetness of the ingredients.

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