Navalles amb all (Razor clams with garlic)

After a couple days of wandering the city at a good clip (~25 miles in the last 2 days according to health app), Sarah and I decided that we had earned a well-deserved lazy day. However, this does not translate into letting ourselves lapse in the food department. Ever since our visit to the La Bocqueria and sampling the razor clams at the tapas venue, I’ve been obsessed with trying to reproduce the dish. We set out this morning and joined the hordes in the market one block away to gather ingredients.

Razor clams are interesting looking creatures. They derive their name from their shape which resembles a straight razor. There is apparently a Pacific version that exist, but I have never encountered them in any market in the US (if you have a market you’ve seen them in, please comment and let me know). Rest assured that you can substitute regular clams into this recipe without an issue.


Pretty nice lunch spread: Navalles amb all, assorted olives, olives with sardines, green peppers and onions, glass of wine

Navalles amb all


  • (Razor) clams                               2 lb
  • Garlic                                              5 cloves, chopped finely
  • Olive oil                                         3 tbsp
  • Hot paprika                                  2 tbsp
  • Cayenne (optional)                    1 tsp
  • White wine                               1/4-1/2 cup
  • Parsley                                           finely chopped for garnish
  • Salt                                             To taste


  1. Clean and rinse clams thoroughly.
  2. Heat olive oil in pan on medium heat.
  3. Add garlic, paprika, and cayenne. Stir until lightly caramelized.
  4. Add in clams and turn heat to high.
  5. Add wine and put lid on pan. Steam for 2-3 minutes (this is about right for razor clams, but your conventional clams may take a bit longer) or until clams open.
  6. Remove clams from pan and place on dish. Drizzle lightly with olive oil. Garnish with chopped parsley and enjoy!

I enjoy shellfish recipes because they have a lot of bang for your buck. They tend to require very simple and few ingredients and are very quick to cook. The end result is impressive and delicious. I also tend to use a bit more wine when I’m making dishes like this because the leftover broth is delicious for dipping, and I cross utilize it when I make a seafood risotto.



One thought on “Navalles amb all (Razor clams with garlic)

  1. Razor is one of my favorite seafood ever since i was young. Often times I saw it in Chinese supermarkets here, the Ranch 99 in the cupertino or the Vietnamese market near the great mall. I bought it couple times. Maybe I chose the larger size so the meat was not tender. Actually I cooked it couple weeks ago.
    I cooked it in two ways. I first used a butter knife to open the shell and carefully remove the meat out. Then put the meat into boiling water for just a few seconds (very quick, otherwise will be overcooked). Cut off the 肚子 parts.
    1) Slice the body part into thin slices. Cut Chinese yellow chive into small pieces (not too much, just to add flavor). Heat the pan with oil, quickly put in Rozor and add salt and white pepper. Turn off the stove heat then add yellow chive to stir. Yellow chive will keep its flavor and crunch texture.
    2) Use the 肚子 portion to make a soup. After the water is boiled, add Razor and add salt and pepper. If you like you can add green onions, you can use winter melon as a soup base.
    I will take you to the markets when you come back home.
    Enjoy your trip and food. Thanks for sharing.


    Liked by 1 person

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