Razor Clams with a Herb and Garlic Crust

Razor Clabs cleaned, diced and ready for herb crust

Razor clams might require a bit of a treasure hunt at the fishmonger, but the reward is a delicate seafood delight that feels like a coastal escape. In Scotland, these elusive shellfish are a staple for those in the know, offering an aspirational taste of the sea without the sogginess of fresh water mishaps. Their brittle shells demand gentle handling, adding a touch of adventure to the prep that heightens the anticipation of that first bite.

Once poached and topped with a vibrant herb and garlic crust, the clams transform into a symphony of tender, briny flesh contrasted by the crunchy, buttery breadcrumbs infused with mint, coriander, parsley, and zesty lemon. The garlic lends a subtle punch, while the overall flavour profile evokes fresh ocean breezes, leaving a satisfying, luxurious warmth that celebrates simple, high-quality ingredients grilled to golden perfection.

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6 Portions or 12-24 as a canape

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Prep: 15-20 minutes
Cook: 10 minutes

Ingredients

Razor Clams

1.8-2kg live razor clams
75ml white wine or verjuice
2 garlic cloves, crushed with the back of a fork
1 parsley stalk
1 bay life

Herb and Garlic Crust

100g butter, melted
3 garlic cloves, finely chopped
3 tbsp finely chopped mixture of mint, coriander, flat leaf parsley and coriander
zest of 1/4 lemon
80g fresh bread crumbs
maldon salt

To Serve

lemon wedges
creme fraiche

Method

Razor Clams: Rinse the razor clams under running water until all the sand has been rinsed out.
Place the razor clams in a saucepan with the wine or verjuice, garlic, parsley and bay leaf. Place over a high heat and cover and cook for 3-5 minutes until all the clams have opened (shake the pan regularly). Discard any clams that refuse to open.
Drain the clams and remove the flesh from the shell reserving the shells. Cut out the black stomach and rinse the flesh clean. Slice the clams into 3-5 pieces and return the meat to the shells.
Herb and Garlic Crust: Mix together all the ingredients until well combined. Sprinkle the mixture over the clams so that they are well coated.
To Cook: Preheat a grill to high. Place the clams on a grill tray and place under the preheated grill cook for 3-5 minutes until the breadcrumbs are golden brown and hot. Serve.
To Serve: Serve the clams with lemon wedges and creme fraiche.