Pan-Cooked Razor Clams
SERVES: 2
PREP TIME: 20 minutes
TOTAL TIME: 30 minutes
COURSE: Appetizer or Main
Citarella owner Joe Gurrera combines these striking clams with toasted panko and garlic for a flavor-packed, textural bite. “Razor clams are tender with an almost al dente texture,” he says. “I find these clams sweeter than other kinds. When buying them, look for clams that are nearly, but not entirely, closed.”
Ingredients
- 1 pound raw razor clams
- 2 tablespoons panko (Japanese breadcrumbs)
- Sea salt and freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, finely chopped
Instructions
- Put the clams in a colander or directly in the sink and rinse them thoroughly (use a sink sprayer if you have one). Set aside. Heat a large sauté pan over medium heat. Add the panko, season with salt and pepper to taste, and cook, stirring often, until lightly toasted, about 1 minute. Remove the breadcrumbs from the pan and set aside.
- In the same pan, heat the oil and garlic over medium heat until the garlic starts to turn golden, about 2 to 3 minutes. Add the clams. Cover and cook for 2 to 3 minutes, or until the clam shells open.
- Transfer the clams to individual serving plates, removing the top shell. Sprinkle each clam with the toasted panko and serve immediately.
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
VIDEO RECIPE: HOW TO GRILL A WHOLE FISH
Joe Gurrera, Citarella owner and original fishmonger, makes one of his favorite dishes, a whole grilled fish. Follow along as he shares his decades of experience and insight. His simple steps to grilling a one pound fish include giving your Branzino an olive oil bath, seasoning it simply with salt and pepper and using a timer (not a thermometer). Joe believes in keeping the preparation simple so the flavor of the fish shines through.
