Razor Clams in a White Wine Butter Sauce
Yesterday I went for a walk on the beach and came back with a dozen fresh razor clams. Razor clams are an often overlooked member of the mollusk family, and are not usually available in most fish markets. They are relatively difficult to catch, and are not commercially fished like other clams. At low tide on the bay at the Cape you can find as many as you want, as long as you know where to look, and I’ve been eating them since I was little. They work well in chowder or in baked stuffed clams, but they are also delicious on their own. They may look a little intimidating, but if you ever have the opportunity to eat them, you won’t regret it.
Razor clams differ from steamers and quahaugs in that they can burrow very quickly, and will actively try to escape as you dig for them. They burrow sideways, and unless you are quick in your digging they will get away.
I served these as part of a four-course seafood extravaganza, and they were an excellent starter. You can substitute littlenecks if you can’t find razor clams (I’ve seen one store in New York that carries them: Citarella, of course). This is also very similar to the sauce in which I usually cook mussels.
Razor Clams in a White Wine Butter Sauce (serves 4 as an appetizer)
- 1 dozen razor clams
- 1/2 cup minced red pepper
- 1/2 cup minced green pepper
- 1/2 cup minced shallots
- 2 cloves garlic, minced
- 1/2 stick butter
- 1 cup white wine (I used Sauvignon Blanc)
- 1 t crushed red pepper
- fresh chopped parsley
Procedure:
In a skillet large enough to hold the clams, melt the butter and saute the garlic until just beginning to brown. Add the shallots and peppers, and cook for 2 minutes to soften. Add the wine and crushed red pepper, along with the clams. Cover and steam until clams have opened and are cooked, about 5 minutes.
Remove the clams to a plate, and pour the sauce over them. Sprinkle fresh chopped parsley on top, and serve.
Enjoy!
