Garlic Butter Razor Clams

Garlic Butter Razor Clams is a simple recipe of steamed Razor Clams served with fried garlic and butter sauce.

I got so excited when I saw this Razor Clams at our local supermarket, I haven’t had this for ages and even forgot when was the last time. Usually, I plan for our recipes for the week whole week so it saves us to go into supermarkets mid-week, where I list what am I cooking and buy only those I need. But there are occasions where it is not followed, especially when I see something new that was not usually sold on the supermarket we usually go to. Today is one of those occasions where my weekly plan has to change a bit so I can accommodate this Razor Clams that I saw. In Asia this is quite a popular ingredient and you can see this everywhere specially on countries near the ocean, in New Zealand it is not that popular, I don’t even know if you can harvest them here. I am pretty much sure this was an imported item since it was in a frozen bag but it’s better than nothing.

Razor Clams for those who haven’t tried them yet is a type of clam that burrows under the sand in the shorelines, harvesting them is quite easy but only once you know where they are at. Usually, you see holes on the sand which gives a good indication that this sea creature is buried beneath. They are quite fast so you need a bit of dexterity once confirmed it is underneath that sand. Harvesters usually quickly or use tricks and tools like clam guns and salt solutions to catch them, the salt disturbs the clams which makes them emerge from their holes then diggers pull the razor clams by hand before they escape. Luckily, we don’t have to do that, but I is a really fun experience to do which I want to try in the future but for now I will just enjoy harvesting them in the freezer section of the supermarket nearby.

This seafood like anu other clams have similar taste, briny but not as strong as the small variety, for me its somewhere between the taste of squid and clam combined, what’s food on this variety, since they are larger than most clams, you get more meat than the other varieties plus its shell is thinner than most. Today we will be cooking a simple dish that I grew up with, a simple steamed Razor Clams served with garlic butter sauce.

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Garlic Butter Razor Clams

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Freestyle


Garlic Butter Razor Clams is a simple recipe of steamed Razor Clams served with fried garlic and butter sauce.


Units Scale
  • 1 kg razor clams, thoroughly cleaned
  • 1/4 cup butter, melted
  • 6 cloves garlic, minced
  • 1 stalks spring onion, thinly sliced
  • 1/2 tsp freshly ground black pepper
  • salt


  1. In a sauce pan add the melted butter and garlic, place in low heat then cook until garlic turns golden brown and aromatic. Mix once in a while so that garlic won’t stick at the bottom. Season with salt and freshly ground black pepper. Set this aside.
  2. In a large pan place your razor clams. Cover the pan then cook in high heat until the shells are open and clams are cooked, this might around 3-4 minutes.
  3. Remove clams from the pan then place it on a serving platter. Reserve the clam juice.
  4. Pour clam juice into the butter garlic mixture add the spring onions, mix to combine. Pour sauce in top of the razor clams, then serve.


15 Responses

  1. They are a huge favourite! It’s a shame that I can’t find them over here. They are so good!

  2. suituapui says:

    Can’t go wrong with seafood, this recipe. I’ve tried something like this with prawns.

  3. This is the first I’ve heard about razor clams – interesting! I don’t believe they are available here in the States, but I’ll have to keep an eye out. Plus, garlic butter is the way to go with shellfish!!

  4. Hannah says:

    Garlic butter ANYTHING is an easy win! I can’t think of a single thing that wouldn’t go well on.

  5. I’ve never seen nor heard of razor clams, but they look impressive. And with this buttery-garlicky sauce, this must be utterly delicious!

  6. My husband would be thrilled with your dish. Whenever he sees them on a menu when we travel to Italy (the only place I’ve seen them), he always orders them.

  7. Nancy Novack says:

    Question – when you “place” your razor clams in a large pan and cover them, and cook in hight heat, are you placing them in water?around 3-4 minutes.

  8. Maria Shlyapina says:

    Hi! Thank you for your recipe. I have a package of occasionally bought frozen razor clams, which I see for the first time in my life 🙂 and now I know what to do with it.
    Just one question – do I need to defrost clams before putting in the pan?

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