Razor Clams with Wild Boar Bacon and Hedgerow Garlic

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Razor clams are the oddest of shellfish and not commonly found in fishmongers. They have a texture and flavour somewhere between scallops and squid and, like these shellfish, they’ll turn rubbery if you overcook them.


  • 8 or 12 live razor clams
  • 150 g wild boar bacon or normal bacon, in one piece
  • ½


Preheat the oven to 150°C/gas 2. Wash the razor clams under cold running water for 10 minutes. Meanwhile, chop the bacon roughly into 1 cm pieces, blanch in boiling water for 2 minutes, then drain and set aside.

Put the razor clams into a cooking pot with the white wine, thyme,