Razor Clams

Store live clams in the refrigerator, covered with a damp cloth. Do not store them in water or airtight containers. Discard any clams that are open and do not close when tapped.

Clean razor clams thoroughly by soaking them in cold, salted water for 20-30 minutes to remove sand. Rinse well afterward.

Razor clams cook very quickly. Overcooking will make them tough and rubbery.

They are excellent grilled, steamed, fried, or added to pasta dishes and chowders.

Garlic

White wine

Lemon

Parsley

Chili flakes

Tomatoes

Crusty bread (for soaking up juices)

Not purging the clams of sand, which can lead to a gritty texture.

Overcooking, which results in a tough texture.