Sea Razor Clam Soup
This is one of my favorite dishes.
It can be served as an appetizer or as a main course in an elegant seafood dinner.
Easy to make, but requires some attention.
Razor clams are close “cousins” of clams, available fresh or frozen.
The latter come from the Atlantic Ocean, are larger, and do not require purging as they are treated.
The fresh ones are local, smaller but sweeter.
However, they need treatment to avoid sand inside.
So how do we clean them?
Simple: If you don’t have seawater on hand, place them in saltwater vertically for a few hours; this will allow them to expel their sand.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 248.27 (Kcal)
- Carbohydrates 8.55 (g) of which sugars 4.53 (g)
- Proteins 19.02 (g)
- Fat 15.43 (g) of which saturated 2.24 (g)of which unsaturated 0.41 (g)
- Fibers 0.66 (g)
- Sodium 170.93 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.2 lbs razor clams (from the sea)
- 2 cloves garlic (large)
- 1 bunch parsley (leaves and stems)
- 4.2 oz extra virgin olive oil
- 7.1 oz cherry tomatoes (ripe)
- to taste salt
- to taste pepper
Sea Razor Clam Soup
Tools
What we need
- 1 Bowl
- 1 Pan large
- 1 Colander
- 1 Knife
Steps
Let’s start cooking
Preparation and Cleaning:
Wash the razor clams gently to avoid breaking the shells.
If they are fresh and not frozen, proceed as follows:
Without seawater on hand, place them in fresh water and salt vertically for at least 6 hours; this will allow them to expel their sand.
If they are frozen, you can skip this step and continue with the recipe
In a rather large pan, add EVO oil, sliced garlic, and a whole sprig of parsley. Sauté.
Gently lay the razor clams in, and cover the pan until they open.
But, be careful not to cook them too much, or they will become tough.
Once opened, move to the second phase of cooking; you can shell them all or half and half, starting with those with broken shells,
Once you have finished shelling them all or some, strain the cooking liquid through a very fine sieve and set aside.
Cut the cherry tomatoes in half
Use the same pan as before, add more EVO oil, and minced garlic, and sauté again.
Add the cherry tomatoes, mix, and cook for no more than 3 minutes, then..
the razor clams you previously shelled, along with the ones you left whole, sauté them in the pan gently,
A grind of black pepper to taste.
Abundant chopped parsley. Finally, plate with their broth and serve immediately. Here is the Sea Razor Clam Soup ready.
Storage, Notes
If the product is fresh, Sea Razor Clam Soup can be stored in the fridge for 3 days and in the freezer for up to 2 months. If frozen, consume within 24 hours.
If you have excess cooking liquid, after filtering it, store it in the freezer as it’s an excellent broth for fish-based pasta dishes.
FAQ (Questions and Answers)
Sea Razor Clam Soup
Can I make pasta with this recipe?
Yes, here are 2 recipes
Spaghetti and razor clam ragù. Click
