Razor sharp


Razor shells are so-named because they resemble the old-fashioned 'cut-throat' razors that barbers used to favour


FOOD & DRINK


Versatile, sweet and delicate, the meat matches many flavours A


razor clam is a general term for an elongated saltwater clam that


resembles a closed straight razor. They are filter feeders with short siphons, so they live just beneath the surface to feed. When low tides expose the bottom, they dig and burrow themselves deeper into the mud with their strong muscular feet.


What’s the best way to keep razor clams fresh?


The best way to keep razor clams fresh is in a fridge with a damp towel


over them, making sure there is plenty of drainage. The typical shelf life of a razor clam is about 5 days from harvest.


What are some ways to serve razor clams? Raw: Slice only the foot section thinly and serve back in the shell. Garnish with herbs, oils, caviars, and other aromatic elements.


Ceviche: Using the foot section, slice it thinly and toss it with fresh citrus juice. Let it sit before serving.


Grilled: Put the entire rinsed clam on the grill over high heat just until they open – finish with lemon juice, salt, and olive oil.


Sautéd: Sweat onions, garlic, and/or shallots and then add the clams and a bit of white wine. Once the clams open up, transfer to a dish and serve. Garnish with fine herbs.


Seared: Remove one shell and season the clam. Place meat side down on a hot surface for just a few minutes until the meat has a light brown colour.


ONBOARD | SPRING 2022 | 111


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