razor clams with fennel and lovage

English: Razor clams. Español: Navajas.

Image via Wikipedia

Razor clams also known as atlantic jack knife clams, or jack knife clams, are absolutely delicious. They are fun to catch, amazingly so. Just find their keyhole shaped hole, pour some salt into the hole, and add water. Then wait, they will erupt from their hole wait till you see the shell and grab it. This is one of the only two ways to get them. You cannot dig them. They will out dig a clam digger by a long shot.

4 pounds razor clams, scrubbed
fennel bulb, trimmed, cut into 1-inch cubes or thinly sliced
1/4 cup apple cider vinegar and 3/4 cup white grape juice
1/3 cup Sutter home
1/4 cup Olive oil
1 cup lovage leaves or celery leaves, divided
Kosher salt and freshly ground black pepper
1 cloves garlic minced
1/2 cup bread crumbs
parsley finely chopped (about 1/4-1/2 cup)

Heat a large heavy pot over high heat until very hot. Add Razors, fennel, verjus, and wine. Cover and cook, stirring frequently, until Razors fully open (discard any that do not open). Using a slotted spoon, transfer Razors and fennel to a serving platter.

Simmer liquid in pot for 1 minute; whisk in butter and 1/2 cup lovage leaves. Season to taste with salt and pepper and additional vinegar if using grape juice. Spoon over razors, leaving any sediment behind. Garnish Razors with remaining 1/2 cup lovage leaves 1/4 cup parsley and serve immediately with lots of crunchy bread to sop up the broth.

If you want to catch your own, there are some good videos on youtube on finding razor clams. You can eat them whole. I’ve done it with them raw. There is no real specialty in cooking them, or removal of organs or anything like that. Some people are just too picky to enjoy a good thing.

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