Razor Clams with Garlic, Lemon and Parsley

Razor Clams with Garlic, Lemon and Parsley
Fishboxer Fishbox HQ from Muir of Ord

Razor clams are also known as "spoots". They taste similar to mussels and surf clams, but there's quite a bit more meat in each razor.


  • 6 Razor clams
  • 25g of butter
  • 2 cloves Garlic (finely chopped)
  • half a lemon
  • small bunch of parsley
  • 150g spaghetti
  • 75g pesto
  • 100g olives (halved) 
  • 100g cherry tomatoes (halved)
  • crusty bread (to serve)


  1. Begin by cooking your spaghetti in salted boiling water for 10 mins.
  2. Cut the olives and tomatoes in half.
  3. Finely chop the garlic.
  4. Drain and add the pesto, olives and cherry tomatoes then heat through.
  5. Keep the spaghetti warm, ready for serving with your razor clams.
  6. Preheat the grill to a medium heat with a foiled tray inside.
  7. Carefully rinse the razor clams with cold running tap water.
  8. Bring another pan of salted water to the boil.
  9. Drop your razors into the boiling water for 20 seconds or until they are all open. (Don’t overdo this stage or they’ll turn rubbery!)
  10. Remove the hot tray from the grill and place your razor clams on the tray with the flesh side up.
  11. Smother with the butter, garlic, chopped parsley and lemon juice.
  12. Grill the razors for a few minutes or until the butter melts.
  13. Plate up the spaghetti.
  14. Sit the razor clams on top of the spaghetti.
  15. Serve with crusty bread and enjoy.