Razor Clams with a Tomato Sauce


“Have you cooked any more elaborate seafood dishes?” A question was asked of me by the Ireland MasterChef team. My answer was “Don’t think so, can’t think of any right now”. My MasterChef application went as far as me not being able to get 6weeks (!) off work. So with my dream being over before it begins, I try to focus on what seemed more important to them.

Today,  bought some razor clams to make a more ‘elaborate’ seafood dish. My first time with these clams here are a couple of things you notice immediately about them:

  • They are kind of odour less. Very mild and smell like scallops.
  • It’s quite meaty, opaque and succulent – again similar to scallops
  • They are cheaper than scallops, meatier than clams. Happy mid-table

I followed a recipe from Cookery School. I thought the dish came out great! Succulent clams pieces smothered in a creamy, garlic-y, slightly spicy sauce, topped with crunchy breadcrumbs with added freshness from parsley! Phew! That was a long sentence!

Here is the recipe copied from the book:

Cleaned razor clams

Cleaned razor clams


(Serves 4)

For the razor clams:

  • 5 tablespoon white breadcrumbs
  • 2 tablespoon chopped flat-leaf parsley
  • 1 garlic clove, peeled and grated
  • 1/2 tablespoon melted unsalted butter
  • 16 razor clams, washed and scrubbed under cold running water then drained ( Most fishmongers have already done this step, see above picture)
  • 100 ml white wine

For the tomato sauce

  • 50g unsalted butter
  • 1 garlic clove, peeled and crushed
  • 3 ripe plum tomatoes, roughly chopped
  • 1 red chilli, finely chopped
  • 1 anchovy fillet diced
  • 1 tablespoon chopped oregano
  • zest of 1/4 unwaxed lemon
  • 4 tablespoon double cream



*Preheat the grill to high 

  1. In a small bowl, mix together the breadcrumbs , parsley, garlic and melted butter, then set aside.
  2. Next make the tomato sauce. Heat the butter in a medium-sized saucepan. Once it has melted, add garlic, tomatoes, chilli, anchovy, oregano and lemon zest, and cook down over a low heat for 25 minutes. Stir in the cream and remove from the heat.
  3. Meanwhile, put a large sauce pan over a high heat. Place the razor clams and white wine into the saucepan, put the lid on and steam for 2-3 minutes until the clams open.
  4. Remove the pan from the heat and strain the clams through a piece of muslin placed in a sieve, retaining the cooking liquor. Discard any clams that have not open and remove all the meat from the rest of the shells. Slice the meat into bite-sized pieces and pour the clam cooking liquor into the tomato sauce.
  5. To serve, lay the empty shells onto the baking tray, spoon in some tomato sauce and divide the sliced clams between shells. Top with the breadcrumb mix. Place the baking tray under the preheated grill for 1-2 minutes or until the breadcrumbs toasted and golden brown.


There you have it! One almost ‘elaborate’ seafood dish.

Thanks for looking and come back soon.


This entry was published on July 28, 2013 at 5:55 pm. It’s filed under All the Recipes jumbled up!, SEAFOOD and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

19 thoughts on “Razor Clams with a Tomato Sauce

  1. Awww.. I’m so sad that your masterchef dream is kinda stopped. Please try again. Bribe your boss with extra delicious cake or something.
    And your razor clams look so so delicious.

  2. So sorry to hear about the Masterchef. But… So happy to see I am not the only one out there to enjoy razor clams! I love your recipe, it sounds delicious, and looks beautiful!

  3. – First class, my Darling Nargess! I never had razor clams before, but the way you have presented (your photographs are amazing) I shall try them when I find them.
    – Sorry to hear about giving up on MasterChep. There will be greater opportunities coming your way!

    • Thanks for boosting my confidence in food photography Fae! 🙂
      Hopefully you get to try razor clams, watch out for them. According to Youtube the ones in US look quite different.

  4. great post Nargess, did you have to do anything to stop them being gritty, have had them twice, once very gritty second time not?

    • Thanks Sean,
      These razor clams had been cleaned and snapped open (dipped in boiled water I guess) by the fish monger. What you see in the second picture is what I had (bought them in Howth). I have seen the muddy ones before, seemed like a big challenge to clean.

  5. Oh no, so sorry about Master Chef, your clams looks fantastic. Maybe next time you can get time off!

  6. Excellent food photography. I’d eat this immediately. 🙂

  7. Ooooh wow, these look stunning! I’ve never cooked razor clams (or any clams, admittedly…) but this post is having me wonder why not.

  8. This looks so delicious and made from ingredients I always have at home!! Will def make this tonight;)

  9. Oh, sorry about that! I’ve never had razor clams but seeing yours makes me want to have them NOW!!!

  10. Gorgeous! Breath-taking!
    And super yummy 🙂 Wish I we could be neighbors 🙂

  11. Yum! Sounds delicious!

  12. I’m envy. I have a hard time finding razor clam here in the US. This is beautiful and I bet your guinea pig bf loves it.

  13. They look amazing! Yum

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