Monday, July 13, 2009
Although we once pulled razor clams from the mud flats of Wellfeet on Cape Cod and cooked up some magnificent dinners, for the most part Cape Codders are not fond of the bivalve and rarely eat it. The razor clam is too chewy and tough to be served on the half shell so it is always cooked. One needs to go to the Mediterranean to find a proper razor clam. They are so-named because their shells look like a straight razor. A most delightful method with razor clams can be had at one of the lunch counters in the Boqueria market of Barcelona. The razor clams are placed on a hot griddle and cooked with only olive oil, parsley, and garlic. They are called vavelas a la plancha (or navelas, sometimes); it’s a treat not to be missed. If you see razor clams offered at your fish market buy them; buy all of them.
[Photo: Clifford A. Wright]