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Razor Clams with Fennel and Pickled Chiles
4.9 from 147 votes

Razor Clams with Fennel and Pickled Chiles

This recipe presents razor clams cooked briefly with garlic, shallot, fennel, and white wine, then served in cleaned clam shells topped with a mixture including fennel leaves, lemon juice, clam broth, and Calabrian chile paste. The preparation highlights delicate seafood flavors enhanced by subtle heat and freshness from fennel and citrus. The quick steaming preserves the clams' tender texture, while the spicy chile paste injects a vibrant note. Serving on ice in shells offers an elegant presentation and keeps the dish cool and refreshing.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Italian

Ingredients

  • 24 razor clams live
  • 2 tablespoons olive oil extra virgin
  • 3 cloves garlic
  • 1 shallot small
  • 1/2 fennel chopped, head
  • 8 ounces white wine dry
  • 1 pinch chile flakes
  • 16 razor clam shells
  • 2 teaspoons razor clam steaming fluid
  • 4 fennel stems leaves removed, sliced thinly
  • 1 tablespoon lemon juice fresh squeezed
  • 2 teaspoons olive oil extra virgin
  • pinch maldon salt
  • 2 teaspoons calabrian chile paste

Instructions

    Cup of Yum
  1. Rinse the razor clams to remove all residual sand.
  2. In a large sauté pan over medium heat, add the EVOO, garlic, fennel, shallot and cook for 30 seconds.
  3. Add the razor clams and chiles, followed by the white wine and cover with a lid.
  4. Cook for 2 minutes or until the first wisps of steam escape – immediately remove from heat and check that all the razor clams are open and just firm.
  5. Strain the liquid and reserve.
  6. When the clams are cool enough to handle, remove the straight firm muscle from the surrounding belly.
  7. Slice thinly on a bias and reserve in a small mixing bowl.
Plating
  1. Clean the razor clam shells by separating the halves, rinsing them and reserve them on a towel.
  2. In a small bowl, mix the sliced razor clam with the fennel tops, lemon, razor clam steaming liquid, maldon salt and EVOO.
  3. Place a small portion of the calabrian chile paste on the end of each razor clam shell.
  4. Add a spoonful of the razor clam mixture to each shell and serve on ice.

Notes