Razor clam is one variety of seafood that is cherished this season along the West Coast of the US and in different regions of Spain. An article in The Guardian elaborates about the different ways of cooking the razor clams in different regions, exploring the flavor with different ingredients and pairings.
Facts provide that the bivalve with the incomparable flavors amongst all other shellfish is best fresh; convenient eaters can also get canned ones for saving time. What can appeal diners is the versatility of the clam to serve for soups, as a deep-fried meat, the Venetian favorite of eating the clam raw with lemon juice, grilling it with condiments or having it cooked in seasonings, white wine and with herbs.
However, among all other seafood, razor clams offer chefs to experiment with them this particular season. Unfortunately, razor clams have been the most overlooked flavor treasures in seafood, until the possibilities with the razor clam flesh is understood, the chefs cannot improvise much to serve razor clams as an appetizer with 2000 Gewurztraminer, pasta for main course or pulverized into a dip.
There are culinary evidences that razor clams are paired with Chinese ingredients, in Szechwan sauce, Indian spices, a variety of sauces, and steamed to serve as a hors d’oeuvre in itself. American chefs and diners need to uplift it from a regional delight to serve this seafood eligible to serve as a trendy meat.
