Also known as razorfish and named for their resemblance to a cut throat razor, razor clams are the unusual relatives of “regular” clams and mussels.
If you’ve ever walked along one of the UK’s sheltered sandy beaches, you may well have seen a razor clam burrow. Their openings are easy to spot at low tide thanks to the tell-tell trails of sand that the clams squirt back up to the surface as they burrow.
Razor clams have become increasingly popular in recent years thanks to their sweet flavour and flesh that is more comparable to squid than that of their bivalve relations.
How to Cook
Fresh razor clams require a good clean before cooking to make sure you don’t get a nasty mouthful of sand when you tuck into them.
They are great simply roasted with garlic, rosemary and lemon juice, or steamed in a pot with sweated onions and garlic. Just be sure not to overcook your razor clams as their meat can easily become tough.
Before eating you will also need to remove the clam’s “foot” and black intestinal tract leaving only the sweet, white flesh.
What to Drink
A crisp New Zealand Sauvignon Blanc makes a delightful accompaniment to razor clams.
Just as you would with clams or mussels, you should check that your razor clams are alive and fresh before cooking. Their shells should be closed and any white flesh that’s hanging out should quickly wriggle back inside when poked. If not, discard.
Once cooked, your razor clams should all have opened. Do not eat any that remain closed after the recommended cooking time is up.
All our fresh and frozen fish and seafood arrives at your door vacuum packed. This helps to ensure that it stays fresh and is easy to store in your fridge or freezer.
All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.
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