I have enjoyed razor clams many times but when cooking them it is not clear to me what to discard. Many recipes don’t say anything about trimming. I am sure I have eaten them in Spain untrimmed. It is easier to cook first before trimming. They can be steamed or grilled until the clams have opened. Then the meat can be taken from the shells so that the ‘foot’ and the dark central intestinal tract can be removed leaving only the firm white clam meat. However they soon become cold and less appetising. I have become nervous about cooking razors, having over-cooked them leaving them rubbery and rather unpleasant. I need to overcome my fear and try again,
My mantra will be “heat| trim | reheat” (no more than three minutes cooking time in total)
Recently I had stewed artichokes with razor clams at Casa Pepe Julian in Vejer. A family restaurant that has escaped the increasing gentrification of the town. Who would have thought that such a combination would be so gorgeous .
