Pan cooking requires some fat: place the fat into the skillet before adding the razor clams and keep the fat in the pan while the razor clams cook over low heat… otherwise the razor clam will live up to its unfortunate rubbery reputation.

It can be broil or steam. Drain the cooked razor clams and remove the meat from the shells (or leave them on the half-shell as part of a platter). Remove any parts that are soft, dark or sandy. Keep the cooking liquid from the razor clams: it makes an excellent broth.

 

Classic – Cook in boiling water, then finish in a skillet with cream, garlic and chives. Serve with tagliatelle or rice.