How to Barbeque Razor Clams

Grilling is one of the fastest ways to cook razor clams, but you must keep a close eye on the clams because they will become tough if cooked too long. Razor clams have elongated, brittle shells. This variety of mollusk lives in holes in the ground, and they require purging of the sand or grit they take in from their surrounding environment before barbecuing.

Things You'll Need

  • 1 gal. water
  • 1/3 cup salt
  • 2 tbsp. cornmeal
  • Razor clams
  • Baking pan
  • Tongs

Instructions

  1. Combine the water, salt and cornmeal in a large container. Submerge the fresh razor clams in the water.

  2. Soak the clams for one to two hours to allow them to purge sand and grit out.

  3. Heat a gas or charcoal grill to high heat.

  4. Transfer the clams from the purging liquid to a baking pan in a single layer.

  5. Place the baking pan over direct heat on the grill.

  6. Watch the clams and remove them with tongs as each clam opens. Most of the clams should be opened within five minutes of putting them on the grill.

  7. Cut the black stomach off of the razor clams. Use the barbecued clams in recipes or enjoy with a squeeze of lemon.

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