Georges Payen’s Razor Clams

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a quick and delicious way of serving razor clams – couteaux – with garlic and chilli, perfect for a warm summer night on the beach. At my grandfather’s house you could catch the clams – if you were very patient and quiet – when the tide was out, and finding and catching these shellfish was one of my favourite pastimes as a child, although it took me a long time to enjoy eating the clams themselves! These elusive creatures live deep in the sand and come out only when the tide