Dining to Cook #8: Razor Clams

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Razor clams are something special. The first time I ever had them was about two years ago at one of my favorite restaurants, Central Kitchen. They were beautifully presented ‘ceviche’ style with nasturtium. The biggest difference in taste between these razor clams and other manila clams or little neck clams I’ve had was the sweetness. I couldn’t believe how super sweet and tender they were.

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Since then, I’ve only come across razor clams a few times in restaurants.
So needless to say, I was extremely excited while I was scrolling through my feeds and saw some pacific razor clams on Bi-Rite Market’s Butcher Counter Feed (an amazing feed you should follow by the way). Chris, the butcher, is really helpful and always happy to offer up ideas and techniques. He gave me ample instructions including a short print-out for cleaning and preparing them.
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I kept it simple with a quick sauté in butter, garlic and chives. They were incredible. Super sweet tender meat like I remembered, and just being able to even have them (so many of them!) was so special.
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Jessica Hui