Razor clams — a sleek, elongated clam with tender, mildly sweet meat. Rarely seen on menus, but extraordinary when cooked right.

Named for their resemblance to an old straight razor, these wild-caught clams are prized in coastal New England and in classic European preparations. Available when in season.

Sauté in olive oil and garlic for 2–3 minutes until the shells open. Or quickly blanch and serve with a vinaigrette as part of a seafood salad. Their meat is more delicate than hard-shell clams — fast heat is the key.

1 lb · Serves 2 · Steam or sauté 2–3 min until shells open · Discard any that don’t open · Season lightly — the clam flavor is delicate

Pairs with: Garlic, white wine, and flat-leaf parsley · Linguine · Chilled Muscadet or Vermentino · Crusty bread for the broth