Sake Soy Butter Razor Clams
Is there anyone else out there who is a true seafood lover? I love the sweet clean taste of most seafood and love trying new things. Earlier this year I was able to get my hands on some fresh geoduck flown in from BC and it was so delicious! I prepared half of it sashimi style and another half as a stir fry. I love the sweet crispy crunchy taste of it eaten as sashimi and simply could not get enough. The stir fry version had a softer and more delicate texture and taste. The taste of these razor clams remind me of that stir fried version. The razor clams are meatier than regular clams due to its interesting shape. You will need to de-sand and allow it time to purge to avoid grittiness. If you have smaller razor clams like I do, roughly the length of your hand or smaller, you can simple de-sand and prepare. However, with larger ones you may want to open them up and remove the intestinal tract. With fresh seafood, I find simple cooking methods allowing the seafood itself to shine is always best. This dish comes together very quickly so have all your ingredients prepped and ready to go.
Sake Soy Butter Razor Clams
- 2 lbs razor clams
- 2 scallions talks, thinly sliced
- 2 garlic cloves, finely minced
- 3 tbsps unsalted butter
- 1 cup sake
- 2 tbsps soy sauce
Cleaning the razor clams
- Have a wide dish ready, such as a 9x13” baking pan to hold the clams. Fill the pan with cold water and sprinkle in about a tbsp or two of salt. This is where the clams will sit to de-sand and get rid of the grit.
- Rinse the razor clams under water and scrub away any sand that may be stuck on the shell.
- Place them in your prepared 9x13” pan and allow it to sit submerged in the salt water for about 30 minutes to de-sand.
- After 30 minutes, transfer the clams to a colander with your hands and rinse under water. You should see sand left behind in the 9x13” pan. Your clams are now ready for cooking.
- Heat a large stock pot or large deep skillet that has a lid, to high on your stove top. When hot, add in 2 tbsps of butter, garlic and scallions. Sauté for 30 seconds to release the aroma of the aromatics. Add in your clams, quickly tossing it with the butter mixture. Pour in 1 cup of sake. Cover with a lid and allow to cook for about 2-3 minutes until the clams open up. You do not want to cook anymore than this otherwise the clams will overcook and become rubbery.
- After 2-3 minutes, remove the lid. Add in 2 tbsps soy sauce and the remaining 1 tbsp of butter. Give the clams a quick toss and transfer to a plate/bowl.
- The clams should be enjoyed immediately while they are still hot. The sake broth is full of flavor so please be sure to enjoy some of that as well. I love to eat this with rice and pouring the sake broth over it. Enjoy!