Razor Clams Provincial Recipe

Razor Clams Provincial


  • 12 Razor clams (about 3 per person) rinsed in water and dried on paper towel
  • 1 Spanish onion, sliced finely
  • 1 Clove garlic, chopped finely
  • 2 Bacon rashers, chopped
  • Tomatoes, chopped (about one cup)
  • 1 cup chicken stock (or water)
  • 1 cup red wine
  • Salt and ground black pepper
  • Olive oil for frying

How to make Razor Clams Provincial

  1. In a large frypan or saucepan, heat oil, then add bacon, onion and garic and cook on high heat until coloured or brown.
  2. Add tomatoes and mix, cook for a minute or two.
  3. Add red wine and let the alcohol cook out
  4. Add chicken stock, mix and turn down heat to simmer.
  5. Cook until reduced by a third. Add salt and pepper to taste if necessary.
  6. Turn heat high, and when boiling add razor clams and cook for a few minutes until done, mixing gently a few times.

Serve with and crusty bread and a fresh grinding of black pepper.

  • yongfook
    yongfook says

    these look GREAT. funny, I don't think I've ever eaten razor clams before.

  • timbo
    timbo says

    I tried these for the first time this year in London. They look a bit funny, but taste great! Like a cross between squid/calamari and clam. There's been a bit of cross species fooling around methinks!

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