This post may contain affiliate links. Please read my privacy policy.
There are so many ways to cook clams, but this simple garlic butter version is by far the best razor clam recipe I’ve ever tried! The razor clams are delicately sweet, juicy, and buttery, cooked in a skillet in just 15 minutes.
Table of Contents
Razor Clam Recipes
I absolutely love razor clams. They’re so sweet, delicious, firm, and tender—definitely one of my favorite types of clams to eat! They’re becoming more popular too, often showing up on the menus of fine dining spots when in season.
Among the best razor clam recipes—whether steamed, grilled, baked, or broiled in their shell—my go-to is steaming them and topping with a classic garlic butter and pepper sauce. Some folks even deep fry the meat or eat it raw in ceviche! Be sure to check out my tips below to make the most of these amazing razor clams!
Want to steam your clams instead? Save my Steamed Clams in Beer and Garlic Butter Steamers recipe for later!
What Are Razor Clams
Razor clams are long, thin clams that get their name from their razor-like shape. Also called bamboo clams, these saltwater clams are found in the sandy areas of the northern Pacific Ocean, from Alaska all the way down to Baja California.
There are two types of razor clams: the Pacific razor clam and the Atlantic razor clam. The key difference between the two is the shape.
Pacific razor clams, found in the waters of Washington and Oregon, have a rounder, shorter, and more egg-shaped shell. Atlantic razor clams, on the other hand, are longer and more oblong, usually about 6 inches long, and resemble a straight razor.
When it comes to flavor, bamboo clams have a sweet, briny taste that’s often compared to oysters. They have a firm texture that becomes incredibly tender when cooked just right. Overall, they offer a more delicate and refined flavor than other types of clams.
When Is Razor Clam Season
On the West Coast of the United States, bamboo clams are mostly found in Washington state.
The clam digging season usually runs from the end of October to the end of December. During this time, low tides tend to happen in the afternoon or evening, so digging isn’t allowed before noon to give the clams enough time to burrow back into the sand.
If you’re in Washington or planning a visit, this is a great opportunity to try your hand at clamming. For more details, be sure to check out the Washington Department of Fish and Wildlife website.
Ingredients You’ll Need
- Razor clam – use fresh clams for the best flavor and texture. You can buy them in Asian supermarkets or seafood stores when they are in season. See the instructions below on how to clean them. You can also use Manila clams or littleneck clams in almost all razor clam recipes.
- Butter
- Garlic
- Pepper
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Clean Razor Clam
Cooking razor clams isn’t complicated, but the key to getting them just right starts with cleaning them properly. Here’s how I clean them to make sure there’s no sand left:
- Add salt to a big container of cold water.
- Soak the clams in the cold water, ensuring they’re fully submerged.
- Let them sit for about 30 minutes.
- Drain the water and rinse the clams under cold running water.
- Transfer the clams to a colander and let any excess water drain off.
And that’s it—clean clams, ready to cook!
How To Cook Razor Clams
In this recipe, I cooked the bamboo clams using a cast-iron skillet on the stovetop. I made a garlic butter pepper sauce to go with it, adding a luxurious and flavorful touch to the dish. If you want to try a different flavor, I recommend making this Italian Sauteed Clams recipe for next time!
Here’s how to make one of the easiest razor clam recipes at home:
Give the clams a good rinse under cold water and scrub off any dirt or grit following the method described earlier.
Pop the butter in the microwave for 20-30 seconds or until melted. Then, mix in the garlic, black pepper, and scallion until everything is well combined.
Get a cast-iron skillet nice and hot on the stovetop over high heat. Once it’s really hot, add a splash of vegetable oil. Arrange the clams in a single layer on the skillet. Cook them on high heat until their shells pop open. If you want to speed things up, cover the skillet with a lid.
Once the clams are open, spoon that garlic butter mixture onto each one. Turn off the heat and dig in right away!
Secrets To Perfectly Cooked Razor Clams
- I always look for clams that are tightly closed. If any are cracked or open, I toss them—they’re not fresh.
- A hot cast-iron skillet is key. I make sure it’s sizzling when the clams hit the pan, so they cook quickly and get that perfect sear.
- It’s tempting to cook everything at once, but I’ve learned that overcrowding leads to uneven cooking. If I need to, I cook in batches to give each clam the space it needs to cook evenly.
- Razor clams cook quickly—once they pop open, they’re ready! I make sure not to overcook them, as they can get tough. I always keep an eye on them and remove them from the heat as soon as they open up.
- If I want to take my sauce to the next level, I just splash in some dry white wine. It goes so well with the garlic and butter and gives the whole thing an extra pop of flavor.
Frequently Asked Questions
Yes, razor clams are quite nutritious. They are low in calories but high in protein, vitamins, and minerals like iron, zinc, and selenium. They are also a good source of heart-healthy omega-3 fatty acids.
Soaking razor clam in salted water or even milk for 30 minutes before cooking helps to tenderize them. This step also removes any remaining sand or grit.
Don’t overcook the bamboo clams! They only need 2-4 minutes of cooking time, depending on how you’re preparing them. Any longer, and you’ll end up with something tough and rubbery.
No, salt doesn’t harm clams. In fact, soaking them in salted water helps to purge any remaining sand or grit from the clams before cooking.
This razor clam recipe has only 304 calories per serving.
What To Serve With Bamboo Clams
These garlic butter razor clams can served as an appetizer, a main dish, or even added to pasta dishes like Spaghetti with Clams and Zucchini. Pair it with side dishes like grilled vegetables, roasted potatoes, or a fresh salad for a complete meal.
For a seafood dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Clam Recipes You Might Like
- Sauteed Clams
- Easy Clambake
- Spicy Clam Pasta
- Spaghetti with Clams and Zucchini
- Italian Sauteed Clams
Best Garlic Butter Razor Clams
Ingredients
- 1 1/2 lbs. razor clams , or Manila clams
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 1/2 teaspoon black peppercorn, pounded and chopped coarsely
- 2 stalks 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
- I always look for clams that are tightly closed. If any are cracked or open, I toss them—they’re not fresh.
- A hot cast-iron skillet is key. I make sure it’s sizzling when the clams hit the pan, so they cook quickly and get that perfect sear.
- It’s tempting to cook everything at once, but I’ve learned that overcrowding leads to uneven cooking. If I need to, I cook in batches to give each clam the space it needs to cook evenly.
- Razor clams cook quickly—once they pop open, they’re ready! I make sure not to overcook them, as they can get tough. I always keep an eye on them and remove them from the heat as soon as they open up.
- If I want to take my sauce to the next level, I just splash in some dry white wine. It goes so well with the garlic and butter and gives the whole thing an extra pop of flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My clams all died shortly after getting soaked. Apparently you should never soak razor clams because they suffocate and die. Unfortunately, I had to throw them away. I’m so confused about all the contradicting information that I’ve been finding online about this.
Razor clams do not need to be alive before cooking.
I know with regular (little neck, cherrystone, etc) you just cook then or eat them raw. Can you really eat everything about a razor clam. I am just finishing cleaning them and thought never will i buy them again. Please tell me it’s better to eat the whole razor clam. Thank you.
Yes you eat the whole razor clams there is no need to clean. :)
Great recipe, thank you. Razor clams are absolutely delicious. I saw this how to video and just went and collected my own clams https://youtu.be/HDmFhWXFFaE
Will be clamming again next year and making this recipe again. Thanks for the recipe!
Rasa, I have a different way of cleaning the razor clams (I do this with steamers too). I put ice into a large bowl and add the clams. Then I shake some finely ground cornmeal (about 2 tbs ) over the ice and then add enough cold water to barely cover leaving them for 1 hour or more. In my mind the clams feast on the cornmeal and in doing so expel the excess sand and, as a bonus, plump up. I then drain the clams the same way you do and cook them in a very lightly oiled cast iron pan, covered. Garlicky butter with a touch of cayenne or red pepper flakes makes a great accompaniment.
I live on Cape Cod, in Massachusetts. Razor clams wash up on our beaches. They’re not as common on our plates as littleneck clams, or “steamers”, but they are just as candy sweet.
I made this recipe easily and quickly. Thank you! I soaked my clams in a bowl of cold, very salty water for a half hour, until most of the necks protruded from their shells by an inch.
One thing I changed was the oil. I don’t believe you need it. It will only smoke up the kitchen. Just heat the cast iron to very hot, place the clams in a single layer and cover. They will release their juices and create a steam bath. You’ll hear it sizzle in the pan. As soon as the pan goes silent, pick up the lid and the clams are opened and ready for the sauce.
By the way, some people recommend removing the stomachs. Don’t! That’s where the flavor and unami lie. Eat ’em up. You’ll be glad you did.
Thanks for your support!
Do you remove the gills etc? I am fixing razor clams for the first time for Father’s Day and don’t want to kill my husband! Lol!
There is nothing to remove.
In New England, we don’t remove anything but the shell.
Rasa, most people in the northwest remove the clams from the shells to clean and remove the lungs and stomach before cooking. It would be hard to make sure are the sand was out if you did not. I leave mine in a seawater in the cooler for 24 hours. The necks will stretch out incredibly and will not be nearly as tough. I think this recipe would be great with those also especially if the larger clams are cut into smaller pieces. The shells do make a great visual affect and I am definitely going to do this recipe. It looks very yummy !
Thanks for your information. For Asians, we eat everything with shell on.