The best way to cook razor clams is to pan fry them. The key here is to cook everything quickly at a high heat. If over done the clams can lose their juiciness and they will became hard and chewy. If its your first time try cooking a single clam first to get the timing right.
Ingredients for Razor Clams A La Angelo
Razor Clams – as many as you can eat or allow 6 per person
Extra Virgin Olive Oil
Lemon – cut into ¼’s
Freshly Ground Black Pepper
Flat leaf parsley x 1 tbsp – well chopped
Cooking Method for Razor Clams
1. Wash the clams in cold running water, to make sure they’re free of sand.
2. Heat a griddle, or a solid frying pan until hot. Add a drizzle of olive oil and place the clams onto the heat hinge side down. You need each clam to get a good burst of direct heat so do not pile them up. Just cook one layer at a time, so you may have to do more than one pan full. As an alternative you can grill them as well, but put them on the bottom of the grill pan, don’t use a wire trivet.
3. The clams will pop open quite quickly and when they do drizzle over a little more oil and a grind of pepper. Then flip them over, with the flesh side down. Cook for a further 1 min, maximum.
4. Put onto a warm serving plate, pour over the juices from the pan & a little more oil if necessary. Sprinkle over the parsley and serve with the lemon quarters for the diners to squeeze as they wish. Cut the small muscles, which hold the clams to their shells, which is easily done and makes them much easier to eat.
Wash down well with a glass of cider, a summer ale, or even a dry Fino sherry.