This recipe features our latest product Stout Razor Clams. Often referred to as Pacific Razor Clams, they do also grow along the North Atlantic coast. This batch came from the site of our Barnstable Oyster farm. Stout Razor clams are a little shorter and wider than their closest relative the Jackknife Razor. Looking at them they have a slightly rounder shell almost like a steamer and a razor clam had a baby. This recipe would work with either type of Razor Clam. They are versatile to work with and are great in a variety of preparations; raw, in ceviche, grilled, or topping your favorite pasta.
Stout razor clams, unlike their counterparts, need quite a bit more purging to expel the contents of their stomach which can contain fine grit sand. Luckily, we are able to do all that work for you! All our stout clams purge for a minimum of 48 hours prior to shipping. Like anything that dwells buried in the mud, you should always give them a rinse before cooking. If you are using this recipe but are not sure if the clams have been purged, you will want to let them soak in a saltwater bath for a few hours before cooking.
Ginger Madeira Stout Razor Clams
Yield: 4 servings
Time: 15-20min
Ingredients:
2 lbs fresh stout razor clams
2 tbsp olive oil
4 green onions chopped
1 handful of chopped chives
3 cloves garlic minced
3 tbsp minced fresh ginger
2 generous pinches of red pepper flakes (more if you like it spicy) you can also use diced fresh red chilies; keep the seeds for more spice
1/2 cup Madeira. Sherry can work as a substitute for Maderia, we prefer something a little more fortified with a hint of sweetness
1/4 cup clam juice, you can also use water
1 Stick of unsalted butter
Juice of 1 lemon
Directions:
This dish can be served with crispy bread for dipping as a starter, or for a fuller meal over pasta. If you are going on the pasta route, start to boil water for pasta prior to starting the razor clams. Choose your preferred pasta shape, anything will work. For this recipe we used large shells to hold some of the delicious sauce!
Heat oil in a pan on medium heat. Once the oil is hot, add onions and garlic. Let those soften and get aromatic, about 1-2 minutes. Add the ginger and red chilies. These will not need much time, about a minute, the ginger will cook in the steaming process.
Add the Maderia and heat alone for 30 seconds. Add clam juice to the pan, then add the razor clams. Cover the pan with a lid so the clams will steam and open. It should take around 5 minutes for them to open. If they have not opened fully, you can toss them around in the pan, and steam them for 2 more minutes. Add juice from 1/2 the lemon.
Add the butter to the pan, 1 tablespoon at a time while stirring to build the sauce. You are not looking for the butter to come to a boil, just to fortify the sauce.
Season with salt as necessary and if you like bright flavors, use a bit more lemon juice to achieve your preferred acidity level.
Serve with toasted bread for a delicious starter. Top with chives and more red pepper flake for color.
For a hearty pasta, remove the clams from the shell, but keep all the liquid. Cut the clams in 1/2 or 1/3 depending on size add to cooked drained pasta with the sauce from the pan and give it a toss. Top with chives and a pinch of red pepper flakes for color.
