I absolutely love razor clams, you don’t see them on menus a lot, and I’m not really sure why because they are fantastic, as with all shellfish make sure they are fresh and alive! You can tell straight away, because when you touch them they shoot straight back into their shells!! 

And like I keep banging on about, quick and easy is the key I think with razor clams, that way they don’t over cook and become rubbery 

If you can’t get Razor clams, you can use mussels, other clams or even cockles 


A good bunch of razor clams, they generally get sold in bunches 

A good splash of olive oil 

4 cloves of garlic crushed 

A good splash of white wine 

4 rashers of pancetta cut into lardons 

A good handful of fresh breadcrumbs 

A good handful of fresh chopped parsley 

A good squeeze of lemon 


As I always keep telling you, have all of the ingredients ready and prepared 

Firstly wash off the razor clams under cold running water 

Now in a pan large enough to fit the clams into, heat the oil and add the garlic and pancetta 

Now add the clams and the wine and put a lid on and cook for 1-2 minutes until the clams have opened 

Remove the clams and discard any which haven’t opened, place the opened clams onto a grill tray

Add the breadcrumbs, parsley and lemon to the pan juices 

Heat through and then spoon the mixture over the clams 

You can if you want dot a little butter over these but you don’t have to 

Place your clams under a hot grill for 2 minutes only 

Serve immediately with some crusty bread to mop up all those fantastic delicious juices 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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