What Can I Do With Razor Clam Meat? Good Questions

Q: I just came into 6 pounds of razor clam steak (razor clams without the shell).

Anyone have ideas, other than clam chowder, as to how I can use this meat?

Sent by Kelly

Editor: Wow! That is a lot of clam meat — it sounds delicious. What about some spaghetti with white clam sauce? We have never had so much clam meat to use all at once, though, so our ideas are few. Readers — what would you suggest for Kelly's clams?

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(Image: Kelly via email)

Comments (12)

Sautee with chinese black beans and garlic!

I whole heartedly second jayzeeberry's suggestion of clam fritters. I grew up near the Washington coast and razor clam digging was a huge family outing every season. My grandma would mix the ground clam meat with a little fresh sweet corn, cooked and finely crumbled bacon, some finely chopped white or green onions, egg, fine cornmeal or cornflour and a drizzle of buttermilk and fry them in the bacon grease in her giant cast iron skillet. We didn't mind burning our fingers to sneak them out of the pan when she wasn't looking (or, more likely when she let us think she wasn't looking).

Linguine with clams cooked in some olive oil, fresh garlic and parsely. Cracked black pepper on top and fresh parmesean. Delish. Could eat it all day.

The only caution I would give is that razor clams are usually somewhat tough, which is why they're so commonly used in chowders - they get nice and tender that way.

I'm studying in Scotland right now and have become OBSESSED with the Channel 4 series "[Escape to] River Cottage," starring the brilliant Hugh Fearnley-Whittingstall- he uses razor clams pretty frequently. The only recipe I could find online sounds amazing!
http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/razor-clams-with-chorizo-07-11-15_p_1.html

I second linguini with clams. It was one of my favorite dishes when I was growing up. My mom's recipe is very similar to what priyasaurus listed, but included equal parts olive oil and butter and we never had cheese on it (though I'm very curious to try it now). It's a simple dish that never fails to make me swoon.

Razor clams freeze nicely. Cook about 10 at a time. After cleaning well, flour, egg wash, cover in panko bread crumbs or crumbled saltines. Fry in pan with oil- not too hot until golden on each side. Serve with fresh lemon wedges. Soo good.

My grandma would beat the crap out of them with a meat tenderizer, then bread them in smooshed saltines and fry them. Beyond words good.

Razor clams in black bean sauce is one of my all-time favorite meals. http://www.lifestylefood.com.au/recipes/2941/stirfried-razor-clams-with-black-bean-and-chilli-sauce

I am not so much with seafood, specially in clam....maybe because I am allergic to it and I don't like the taste of the clam....but some seafood recipe, I do really enjoy it! Like the crabs, squid and of course fish.....I always rely on my favorite site, www.gourmetrecipe.com . They have lots of exciting and delicious recipe for you to choose from!