Baked Razor Clams with Parsley and Garlic

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

Razor clams are not often seen on the fishmonger’s slab.

The idea came from a meal in Spain, where they were cooked very simply; and that’s the only way to prepare these phallic-looking objects.


  • 2 kg live razor clams
  • 50 ml white wine
  • 10 g


Carefully wash the razor clams in cold running water for 10 minutes.

Put them into a saucepan with the white wine, thyme, garlic, onion, salt and parsley stalks, cover with a lid and cook on a high heat for a few minutes, giving the occasional stir, until all the shells open.

Drain in a colander, reserve the liquid, and leave to cool.

To make the parsley crust, melt the