Razor Clams

July 7th, 2008

I just thought I would share with you a recipe from Spain for Razor Clams.

Bear in mind that I am an intuitive chef and rarely measure anything.


  • A pile of razor clams
  • Some fresh, chopped garlic
  • Some fresh, chopped parsely
  • A little olive oil
  • Lots of beer


  • Rinse the razor clams in water.
  • Heat the bejaysus out of the oil in a large frying pan
  • Feck the clams into the pan

  • When the clams open up as if to scream “No! No! Dear God, no!” (see picture above), feck the parsely and garlic all over the little bastards.

  • Cook for a further two minutes (I put a lid on the pan and tossed them about a bit)
  • Transfer onto a plate

  • Serve with cold beer on your sun-soaked patio in Madrid

  • Eat, trying to ignore the fact that they look like giant worms that have each just eaten a mussel

They are actually very nice, if you like shell fish. I was squinting because the sun was in my eyes. I was not grimacing and this is not a nasty trick.

Although they really do look like giant worms that have each just eaten a mussel.

4 Responses to “Razor Clams”

  1. Geri Atricon 08 Jul 2008 at

    Bleugh! But I like your patio.

  2. Declan Chellaron 08 Jul 2008 at

    I have to admit, there was indeed a certain “bleugh” factor, Geri, but they do taste nice. :)

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