THE razor clams, or even cappelunghe, are clams bivalves that live in the sand inside theirs seashell rectangular in shape. They are usually fished in theAdriatic, when they arrive fresh on our tables, or in the Atlantic, but in this case we can buy them frozen. Let's find out everything you need to know about razor clams.
How do you clean razor clams?
The razor clams, as we said, are purchased fresh in bunches, such as asparagus for example, or frozen. It is essential to check when buying fresh, perhaps to the market, that they actually are. To do this you will have to touch the foot of the mollusk that comes out of the shell and, if it is a live product, will withdraw, as happens with snails. Otherwise, you can buy them in the freezer counter of the best-stocked supermarkets. Not being as common as for example mussels and clams, razor clams have on average high prices (lower if it is a frozen product).
Living in the sand, it is important before cooking that they purge all the earth they contain. They will go immersed for at least an hour as in the case of clams in salted water, being careful to keep them standing with the siphon upwards. How do you clean razor clams? TO depending on how we want to prepare them, whether or not to eliminate the valves (i.e. the shell). Proceed as follows: carefully open the two valves with the help of a knife, take it easy, they are delicate and break easily. Remove, moving the foot, the small black bag that is located in the middle of the razor clam, this is the one that contains the sand. Act gently. Rinse thoroughly under water to remove sand.
If you have purchased frozen razor clams, they will not need to purge, but to eliminate the bag, yes. For thaw transfer them to the fridge a few hours before cooking.
Raw razor clams: yes or no?
As with all seafood, the raw consumption it is possible only if you perfectly know the origin of the molluscs and therefore you are sure that they are actually fresh. Don't risk it if you're in doubt.
How are razor clams cooked?
The razor clams are prepared in many ways, for example together with other fish or other seafood, as in the recipe of clams and razor clams in stew or in that of gurnard in mussel and razor clam stew. But they are also excellent gratin, stewed or with pasta.
There pasta with razor clams it is a simple but sophisticated first course. After purging the razor clams, put them in a pan with a glass of water and cap them with the lid. Leave the valves open. At this point shell some razor clams and leave others with the shells. Filter the cooking water with a thin mesh cloth so as to eliminate the sand (you can do this for example by placing a clean cloth on the sieve). In another pan, put extra virgin olive oil, a clove of garlic and a chilli pepper. Then add the razor clams. Pour in white wine and let it evaporate. Meanwhile, cook the pasta, preferably spaghetti, in abundant salted water. Add the cooking water to the razor clams, then drain the pasta and transfer it to the pan, season with chopped fresh parsley and possibly a drizzle of oil. Serve it hot.
If you love cherry tomatoes, you can add them to the sauté before cooking the razor clams.
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