The market · Fish and seafood · Southern Europe, Northern and Central Europe
Razor clams
Long, narrow bivalves in a shell like an old cut-throat razor, with sweet, firm flesh that's tender for a few seconds' cooking and rubbery after.
sweet · briny · firm
What to do with it
Goes with
Knowing it
- Where to buy
- Live, from fishmongers, packed upright: the exposed foot should twitch or pull back when touched. Galician navajas are the benchmark.
- Worth knowing
- Rinse under cold water, then cook on a very hot plancha or grill just until the shells open — a minute or so. Pull out the meat, cut away the dark gut, slice, and dress with garlic, parsley and oil.
