Thursday 22 December 2011

razor clams w garlic & parsley butter

On a recent visit to the fish market, I was one happy girl when I spotted a bevy of razor clams.

They came from Scotland, so I don’t even want to think about the carbon emission from those food miles, but eating razor clams is a rarity for me, and I love them.

The best way to eat them is simply grilled in their shell with a little garlic butter and parsley, just the way they served them to me on Barceloneta beach.

Razor Clams w Garlic & Parsley Butter

Razor clams
Butter, softened
Parsley, chopped
Garlic, crushed
Salt and pepper, to taste


1. Mix the garlic, parsley, salt and pepper with the butter. Roll into a log then wrap in plastic and refrigerate until hard.

2. When ready to cook, open the razor clams and cut out the dark sections which include the gills, stomach and intestines.

3. Place on a layer of foil on a grill tray.

4. Cut strips of the garlicky butter and cover the length of the clam.

5. Grill for a minute or until the butter melts and the clam flesh firms but doesn’t get too tough.


  1. Oh I LOVE LOVE LOVE these!! I ate them in Spain a lot!! Was thinking about them only today wondering if I could buy them here in Oz... thanks Anna, I'll get some for our seafood xmas feast!!! Merry Xmas!!

  2. That's something I've never tried. I think we had them back home but never got to try them, I'll see if I can get some in my attempt to buy seafood at the fish markets tomorrow.

  3. My favorite shellfish indeed when I was growing up in a different country. Saw them when I was scouting for decent tuna in fish market. I was very very excited.

    Didn't got around to try them... I have this unfair phobia about not-live shellfish... l am feeling that I can overcome the phobia soon after reading your post.

    They do well with strongish flavour as well, just like clams or pipies.


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