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What is a Razor Clam?
A Razor clam is a burrowing bivalve mollusc. They get their name from their shape which resembles a cut-throat razor, with its long slender shell. In Scotland, we call them spoots after the jet of water they shoot out when burrowing at low tide. They mainly eat microscopic algae, small crustaceans, and other organic matter. Razor clams are available year-round, with varying availability between June and September.
Where do Razor Clams come from?
Razor clams can be found on sandy or muddy beaches, estuaries, and bays. They can be found all around the UK apart from east coast of England and the north coast of Devon and Cornwall. Our razor clams are local to Kirkcudbright and come from The Razor Bill boat. They use electrofishing to bring the razor clams out of their burrows, then the divers collect them by hand. Electrofishing is only allowed on a certain number of boats in Scotland which have a derogation from the Scottish Government.
What to look for when buying?
When buying razor clams make sure shells are closed. Any open shells should close when gently tapped. They are best bought live and the fresher the better, although they keep well in a chill.
How do you cook Razor Clams?
Do not cook any razor clams that stay open and don’t close. They need to be individually checked when cleaning. Place clams in colander and run under cold water to remove excess sand from them. The most common way to cook razor clams is to steam them. However, you can pan fry, roast or boil them too. Terry Shields from The Razor Bill likes to cook them on the BBQ with sea salt, pepper, and a little garlic butter and chilli. Remember not to overcook! Just a couple minutes on high heat.
Fun facts
If the razor clam divers aren’t quick enough, the small shore crabs try and steam them.
