Best Garlic Butter Razor Clams
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
3 people
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Calories
304 kcal
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Course
Main Course
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Cuisine
American
Best Garlic Butter Razor Clams
Description
Beginning with soaking the razor clams in salted cold water helps remove sand and grit. After rinsing thoroughly, the clams are drained and then cooked on a preheated cast-iron skillet over high heat with vegetable oil. The high temperature ensures a quick cook and a slight sear to develop flavor. Covering the skillet allows steam to help open the shells evenly. Once the clams open, they are topped with a mixture of melted butter combined with finely minced garlic, coarsely chopped black peppercorns, and sliced scallions.
Because razor clams open quickly and can overcook easily, watching them closely is critical to keep them tender. This dish is best served immediately after cooking to enjoy the clams' natural sweetness and the rich, aromatic garlic butter sauce.
The method relies on fresh clams that are tightly shut before cooking, a hot skillet for even cooking, and limiting quantity per batch to avoid overcrowding. Adding a splash of dry white wine to the sauce can deepen the flavor even more.
Ingredients
- 1 1/2 lbs. razor clams or Manila clams
- 3 tablespoons butter melted, unsalted
- 3 cloves garlic finely minced
- 1/2 teaspoon black peppercorn pounded and chopped coarsely
- 2 talks scallion cut into small rounds
- 1 tablespoons vegetable oil
Instructions
- Add salt to a big container of cold water. Soak the razor clams in the cold water. Make sure the water covers the clams. Set aside for 30 minutes. Drain the water and rinse the razor clams with cold running water. Transfer them to a colander and drain the excess water. Set aside.
- Heat up the butter in a microwave, for about 20-30 second, until completely melted. Add the garlic, black pepper and scallion. Stir to combine well.
- Heat up a cast-iron skillet on high heat on stove top. When the skillet is very hot, add the vegetable oil. Arrange the razor clams on the skillet, in one layer. Cook on high heat until the razor clamshells are open. You may cover the cast-iron skillet with a cover to help cooking the razor clams.
- Spoon the garlic butter mixture on each open razor clam. Turn off the heat and serve immediately.
Notes
- Discard any clams that are cracked or remain open before cooking to ensure freshness.
- Use a very hot cast-iron skillet to achieve quick cooking and a slight sear on the clams.
- Cook the clams in batches if needed to avoid overcrowding and ensure even cooking.
- Remove clams from heat as soon as they open to prevent toughness.
- For enhanced sauce flavor, adding a splash of dry white wine is recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 304kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 98mg | 33% |
| Sodium | 130mg | 5% |
| Potassium | 152mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1114IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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