Garlic Butter Razor Clams - Rasa Malaysia (2025)

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There are so many ways to cook clams, but this simple garlic butter version is by far the best razor clam recipe I’ve ever tried! The razor clams are delicately sweet, juicy, and buttery, cooked in a skillet in just 15 minutes.

Razor Clam Recipes

I absolutely love razor clams. They’re so sweet, delicious, firm, and tender—definitely one of my favorite types of clams to eat! They’re becoming more popular too, often showing up on the menus of fine dining spots when in season.

Among the best razor clam recipes—whether steamed, grilled, baked, or broiled in their shell—my go-to is steaming them and topping with a classic garlic butter and pepper sauce. Some folks even deep fry the meat or eat it raw in ceviche! Be sure to check out my tips below to make the most of these amazing razor clams!

Want to steam your clams instead? Save my Steamed Clams in Beer and Garlic Butter Steamers recipe for later!

What Are Razor Clams

Razor clams are long, thin clams that get their name from their razor-like shape. Also called bamboo clams, these saltwater clams are found in the sandy areas of the northern Pacific Ocean, from Alaska all the way down to Baja California.

There are two types of razor clams: the Pacific razor clam and the Atlantic razor clam. The key difference between the two is the shape.

Pacific razor clams, found in the waters of Washington and Oregon, have a rounder, shorter, and more egg-shaped shell. Atlantic razor clams, on the other hand, are longer and more oblong, usually about 6 inches long, and resemble a straight razor.

When it comes to flavor, bamboo clams have a sweet, briny taste that’s often compared to oysters. They have a firm texture that becomes incredibly tender when cooked just right. Overall, they offer a more delicate and refined flavor than other types of clams.

When Is Razor Clam Season

On the West Coast of the United States, bamboo clams are mostly found in Washington state.

The clam digging season usually runs from the end of October to the end of December. During this time, low tides tend to happen in the afternoon or evening, so digging isn’t allowed before noon to give the clams enough time to burrow back into the sand.

If you’re in Washington or planning a visit, this is a great opportunity to try your hand at clamming. For more details, be sure to check out the Washington Department of Fish and Wildlife website.

Ingredients You’ll Need

• Razor clam – use fresh clams for the best flavor and texture. You can buy them in Asian supermarkets or seafood stores when they are in season. See the instructions below on how to clean them. You can also use Manila clams or littleneck clams in almost all razor clam recipes.
• Butter
• Garlic
• Pepper

Please refer to therecipe cardat the bottom of this post for full details on each ingredient.

How To Clean Razor Clam

Cooking razor clams isn’t complicated, but the key to getting them just right starts with cleaning them properly. Here’s how I clean them to make sure there’s no sand left:

1. Add salt to a big container of cold water.
2. Soak the clams in the cold water, ensuring they’re fully submerged.
3. Let them sit for about 30 minutes.
4. Drain the water and rinse the clams under cold running water.
5. Transfer the clams to a colander and let any excess water drain off.

And that’s it—clean clams, ready to cook!

How To Cook Razor Clams

In this recipe, I cooked the bamboo clams using a cast-iron skillet on the stovetop. I made a garlic butter pepper sauce to go with it, adding a luxurious and flavorful touch to the dish.If you want to try a different flavor, I recommend making this Italian Sauteed Clams recipe for next time!

Here’s how to make one of the easiest razor clam recipes at home:

Give the clams a good rinse under cold water and scrub off any dirt or grit following the method described earlier.

Pop the butter in the microwave for 20-30 seconds or until melted. Then, mix in the garlic, black pepper, and scallion until everything is well combined.

Get a cast-iron skillet nice and hot on the stovetop over high heat. Once it’s really hot, add a splash of vegetable oil. Arrange the clams in a single layer on the skillet. Cook them on high heat until their shells pop open. If you want to speed things up, cover the skillet with a lid.

Once the clams are open, spoon that garlic butter mixture onto each one. Turn off the heat and dig in right away!

Secrets To Perfectly Cooked Razor Clams

• I always look for clams that are tightly closed. If any are cracked or open, I toss them—they’re not fresh.
• A hot cast-iron skillet is key. I make sure it’s sizzling when the clams hit the pan, so they cook quickly and get that perfect sear.
• It’s tempting to cook everything at once, but I’ve learned that overcrowding leads to uneven cooking. If I need to, I cook in batches to give each clam the space it needs to cook evenly.
• Razor clams cook quickly—once they pop open, they’re ready! I make sure not to overcook them, as they can get tough. I always keep an eye on them and remove them from the heat as soon as they open up.
• If I want to take my sauce to the next level, I just splash in some dry white wine. It goes so well with the garlic and butter and gives the whole thing an extra pop of flavor.

Frequently Asked Questions

What To Serve With Bamboo Clams

These garlic butter razor clams can served as an appetizer, a main dish, or even added to pasta dishes like Spaghetti with Clams and Zucchini. Pair it with side dishes like grilled vegetables, roasted potatoes, or a fresh salad for a complete meal.

For a seafood dinner, I recommend the following recipes:

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore myRecipe Index, and stay updated by subscribing to mynewsletterand following me onFacebook,Pinterest,andInstagramfor new updates.

Other Recipes You Might Like

• Sauteed Clams
• Steamed Clams
• Garlic Butter Steamers