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 one of the best razor clam recipes I have ever tried! Delicately sweet, juicy, and buttery razor clams cooked in a skillet in just 15 minutes—perfect for a quick appetizer or a delicious main course.
Table of Contents
Razor Clam Recipes
I love razor clams. They are so sweet, delicious, firm, and tender, so it’s easily one of my favorite clams to eat! They are becoming increasingly popular too, often appearing on the menus of fine dining establishments when in season.
Among the best razor clam recipes—steamed, grilled, baked, or broiled in their shell—my go-to is steamed and topped with a classic garlic butter and pepper sauce. Some people deep fry the meat or even eat it raw in ceviche.
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 a type of long, thin clams named for their distinct shapes that strongly look like a straight razor. 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: Pacific razor clam and Atlantic razor clam. The main difference between the two is the shape.
The Pacific variety, usually found in the waters of Washington and Oregon, has a rounder, shorter, and more egg-shaped shell. The Atlantic species, on one hand, are longer and oblong in shape with an average length of 6 inches, resembling a straight razor.
As for the taste, bamboo clams have a sweet, briny flavor often compared to oysters. They have a firm texture that becomes so tender when cooked properly. In general, it has a more delicate and refined flavor than other types of clams.
When Is Razor Clam Season
On the West Coast of the United States, these bamboo clams are mostly found in Washington state.
The clam digging season typically runs from the end of October to the end of December. During this time, low tides tend to occur in the afternoon or evening, so no digging is allowed before noon to make sure that the clams have enough time to burrow back into the sand.
If you live in Washington or are planning to visit, this can be an excellent time to try your hand at clamming. Check out the Washington Department of Fish and Wildlife website for more information.
Garlic Butter Razor Clam Ingredients
- 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 – for a rich and creamy flavor in the sauce that makes it extra special!
- Garlic – adds a distinct savory flavor that pairs well with butter and seafood.
- Pepper – gives a warm, slightly spicy flavor to the sauce.
See the recipe card for full information on ingredients.
How To Clean Razor Clam
Cooking razor clams is not rocket science, but before anything else, you need to ensure that they are properly cleaned. To get rid of any residual sand, follow these simple steps:
- Add salt to a big container of cold water.
- Soak the clams in the cold water. Make sure the water covers the clams.
- Set aside for 30 minutes.
- Drain the water and rinse the clams with cold running water.
- Transfer the clams to a colander and drain the excess water.
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:
Step 1. Clean the clams properly as directed above.
Step 2. Heat up the butter in a microwave, for about 20-30 seconds or until completely melted. Add the garlic, black pepper, and scallion. Stir to combine well.
Step 3. Heat up a cast-iron skillet on high heat on the stovetop. When the skillet is very hot, add the vegetable oil. Arrange the clams on the skillet, in one layer. Cook on high heat until the clamshells are open. You may cover the cast-iron skillet with a cover to help cook them faster.
Step 4. Spoon the garlic butter mixture on each open razor clam. Turn off the heat and serve immediately.
Helpful Tips for Home Cooks
- Look for clams that are tightly closed. Discard any that are cracked or open.
- Soak clams in salted water for 30 minutes to an hour before cooking. This step helps purge any remaining sand or grit.
- Make sure that the cast-iron skillet is very hot so the clams sizzle and cook in a flash.
- Don’t overcrowd the pan when cooking. Work in batches if needed to ensure even cooking.
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 Recipes You Might Like
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 pepper corn, 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
- You can buy bamboo clams in Asian supermarkets or seafood stores when they are in season.
- You can also make this recipe with Manila clams or little neck clams.
- Look for clams that are tightly closed. Discard any that are cracked or open.
- Soak clams in salted water for 30 minutes to an hour before cooking. This step helps purge any remaining sand or grit.
- Make sure that the cast-iron skillet is very hot so the clams sizzle and cook in a flash.
- Don’t overcrowd the pan when cooking. Work in batches if needed to ensure even cooking.
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.