Best Garlic Butter Razor Clams
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.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
Spoon the garlic butter mixture on each open razor clam. Turn off the heat and serve immediately.