Chilli and Garlic Razor Clams

15 minutes
2 to 4
Amount Per Serving: Calories 216; Fat 5.8g; Carbs 7.4g; Sugars 0.4g; Protein 31.8g
The razor clam is one of the most prized coastal treats in Britain. All you have to do is add some basic ingredients and pop them in the oven.
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  • 1 1⁄2 lb. razor clams, washed thoroughly
  • 5 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 3–4 dried chiles de Arbol, crumbled
  • 1⁄4 cup white wine
  • 1 1⁄2 cups flat-leaf parsley leaves, minced
  • Salt and pepper to taste


  • As soon as you have bought the clams, take them out of the package, wash each of them vigorously under cold running water for at least 5 minutes, and then leave them to soak in a couple of changes of cold water for a further 5 minutes or so. Rinse and dry them well, preferably with a towel that’s been run over a hot oven rack.

  • Get a large pan, one with a lid, that’s big enough to hold all the clams without them being too crowded.

  • Heat 3 tablespoons of olive oil over medium-low heat. Add the garlic and the chile de Arbol and saute for 2 to 3 minutes.

  • After that, add the razor clams and saute for 2 to 3 more minutes.

  • Add the white wine and bring it to a boil.

  • Add the remaining olive oil and the minced parsley, season with a pinch of salt and pepper, turn down the heat to low, cover and allow to simmer for 5 minutes.

  • Mix well and eat.

  • Serving Suggestions: This dish is traditionally served with an accompaniment of bread. You can also provide slices of lemon to squeeze on the clams.

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