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The Fish Society > "r" > Razorshell clams

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Razorshell clams

SEE OUR OTHER CLAMS

Razors are little blighters to catch, BUT WELL WORTH THE EFFORT, as you get a lot of sweet-tasting meat inside. They are simplicity itself to prepare, following the directions on our pack. These are raw - defrost and treat just like live.

 

Learn something every day: in Scotland, razors are 'spoots'.

sorry - out of stock

email me when in stock

 
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Recipe

Razor Clam Chowder
Serves 4

Famous for their sweet flavour, razorshell clams work wonderfully in this creamy broth. Serve with crusty bread.

about 719g (1lb 8oz) razorshell clams
25g (1 oz) butter
50g (2 oz) thickly sliced bacon
1 small onion
225g (8 oz) potatoes
300ml (10 fl oz) milk
120ml (4 fl oz) single cream
1 bay leaf
salt and pepper
1 small handful of parsley

1 Peel and dice the potatoes. Slice the bacon and dice the onions. Chop the parsley.

2 Cook potatoes in a large pan with the milk and cream and bay leaf. Simmer until the potatoes are just cooked.

3 Place clams in another large pan with a splash of water and cover with a tight lid and bring to boil. Cook for three minutes after water boils. Remove from the heat and strain off cooking liquor for later.
4 When the clams are cool, remove from shells and chop into 1cm (½ inch) pieces.
5 Fry the bacon in butter until lightly browned, then add the onion. Cook until onions are soft (but not brown).
6 Combine the bacon, onion and clams into the potatoes and warm through. Add the clam liquor until you have your desired consitency. Season to taste and sprinkle with chopped parsley.

 

Cooking Tips for Razor Clams : Tasty Recipes