Razor clams a la plancha


by: Chef Cracks

Always wondered what to do with those long odd-looking creatures on the fish counter, and now I know. Very simple and very tasty as a starter or tapa.


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serves: 4

Good olive oil

24 razor clams (washed)

Lemon wedges, for serving (optional)

Nutrition Facts
Razor clams a la plancha

Servings Per Recipe: 4

Amount per Serving

Calories: 75

  • Total Fat: 0.8 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 26.1 mg
  • Sodium: 522.9 mg
  • Total Carbs: 3.1 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 12.8 g

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1.  Heat your largest heavy-based frying pan or a flat griddle over a high heat until very hot. Add a little olive oil and then the clams, hinge-side down, arranging them in a single layer (you may have to cook the clams in batches).

2.  As soon as they have opened up, turn the clams over so that their meat comes into contact with the pan. Cook for about 1 minute, until lightly browned.

3.  Turn the clams back over again and drizzle with a little more olive oil. Transfer them to a warmed serving plate. Serve with a lemon wedge or two, if desired, and any juices from the pan. Repeat the process with any remaining clams.

Cooks' note:
Medium or large hard-shell clams.

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