Razor Clams, ‘Cannolicchi‘ in Italian language, are very appreciated shellfish in the kitchen, especially in Southern Italy.
Related to clams and mussels, they need to be purged in water first, a quick cooking and since they are a very versatile product, you can make them as you prefer, stir-fry in a pan as we did in this recipe with Mediterranean flavors, or baked, grilled, in pasta or risotto, or if you want, even raw only with a lemon drizzle.
Serves 4, Prep 10 mins, Cooking 15 mins
- 1 kg of Razor Clams – fresh or frozen
- 1 garlic clove
- 1 chilli pepper
- Dried Oregano, to taste
- 2 tbsp of Evoo – Extra Virgin Olive Oil
- half a glass of white dry wine
- a pinch of salt
- Cherry tomatoes, to taste
If you use fresh razor clams:
Place them in a bowl full of salt water in order to recreate the sea water, leave them to soak 3 to 4 hours. After the time indicated you can rinse them under running water.
Gently open the shellfish valves, remove the dark sack-like part (the stomach). Use a knife to remove the stomach.
Rinse the shellfish thoroughly under running water again.
If you use frozen razor clams:
Transfer them from the freezer to the fridge 12 hours before preparation, then rinse them thoroughly after removing the stomach.
In a large pan heat 2 tbsp of Evoo, brown the garlic, chilli pepper (optional) and tomatoes – whole or chopped. Cook for 2-3 minutes.
Add the razor clams, cover with the lid and let them open, then remove the lid, add a pinch of salt, turn up the heat and blend with the white wine, allowing it to evaporate completely. Add oregano, stir and serve, nicer with some bread for soaking up the broth.
Tip: you can substitute oregano with parsley, and instead of white wine, you can use lemon juice.