We love how convenient canned razor clams are They make it easy to capture briny coastal flavors even when we can’t find fresh seafood They have a tender texture and a distinctive taste that blends easily into soups pastas or quick appetizers
We often turn to this versatile staple for a satisfying weeknight meal We enjoy mixing in fresh herbs and bold spices to highlight their ocean-kissed essence Our recipe transforms these humble cans into a savory dish that seafood lovers can’t resist
Canned Razor Clams Recipe
| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 10 minutes | 15 minutes |
Ingredients
- 2 cans (6.5 ounces each) of canned razor clams drained
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup diced tomatoes
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh herbs (parsley or basil)
Step-by-Step Instructions
- Warm olive oil in a skillet over medium heat.
- Add onion. Sauté for 3 minutes until translucent.
- Stir in garlic and red pepper flakes. Cook for 1 minute.
- Toss diced tomatoes into the skillet. Cook for 4 minutes.
- Season with salt and black pepper. Adjust to taste.
- Fold in canned razor clams. Stir gently to keep their tender texture intact.
- Cook for 2 minutes until clams are warmed.
- Sprinkle chopped fresh herbs on top. Remove from heat and serve.
Ingredients
We gather the following items for our canned razor clams recipe:
- 2 tablespoons extra-virgin olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cans canned razor clams drained
- 1 can diced tomatoes with juices
- 1 teaspoon dried oregano
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons fresh parsley chopped
| Ingredient | Amount |
|---|---|
| Extra-virgin olive oil | 2 tablespoons |
| Onion diced | 1 small |
| Garlic minced | 2 cloves |
| Canned razor clams drained | 2 cans |
| Diced tomatoes with juices | 1 can |
| Dried oregano | 1 teaspoon |
| Salt | 1 pinch |
| Black pepper | 1 pinch |
| Fresh parsley chopped | 2 tablespoons |
We rely on these key ingredients to enhance the natural briny taste of our clams. We prefer draining the clam liquid to balance the final consistency of our dish.
Tools and Equipment
We arrange a few essential items to ensure our cooking process is smooth. The following table details each tool and how it helps us handle canned razor clams with ease.
| Tool | Purpose |
|---|---|
| Chef’s Knife | We dice onion and mince garlic with precision. |
| Cutting Board | We keep our workspace organized and safe while preparing vegetables and fresh herbs. |
| Large Skillet | We make room for our savory dish so the canned razor clams and sauce can cook evenly. |
| Measuring Spoons | We measure dried oregano, salt, and black pepper accurately. |
| Wooden Spoon | We stir the mixture without scratching the skillet. |
| Colander | We drain the canned razor clams thoroughly to control the consistency of our sauce. |
| Serving Bowl | We present our finished dish attractively. |
Directions
We rely on the layered flavors of aromatic vegetables and the briny taste of canned razor clams. Let us walk through each step.
| Servings | Total Time |
|---|---|
| 4 | 25 minutes |
Prep
- Chop the onion and mince the garlic with a chef’s knife on the cutting board
- Drain the canned razor clams in a colander to remove excess liquid
- Measure the extra-virgin olive oil, tomatoes, oregano, salt, and pepper
Cook
- Heat the olive oil in a large skillet over medium heat until it shimmers
- Add the onion and garlic. Stir with a wooden spoon until onions become translucent and garlic turns fragrant
- Stir in the diced tomatoes with juices and the dried oregano. Let the mixture simmer for 5 minutes
- Incorporate the drained razor clams. Cook for 3 to 4 minutes to warm them through
Finish
- Season with salt and black pepper. Adjust flavors to suit your taste
- Top with fresh parsley. Serve in a serving bowl while hot
Serving Suggestions
We enjoy serving our canned razor clams dish in ways that highlight its tender texture and briny flavor. We often pair the clams with simple sides that elevate their natural taste. Here are a few ideas that transform our meal into a satisfying spread:
- Spoon the clams over freshly cooked pasta to soak up the savory sauce
- Top warm crusty bread with the clams and sprinkle them with red pepper flakes for a slight kick
- Fill crunchy taco shells with the clams and cheddar cheese for a fun seafood twist
- Serve alongside steamed vegetables and drizzle extra olive oil on top for a glossy finish
- Layer the clams on soft tortillas with avocado slices and a squirt of lemon juice
| Serving Style | Prep Time |
|---|---|
| Over freshly boiled linguine or spaghetti | 10 minutes |
| On crispy taco shells with shredded toppings | 5 minutes |
| On toasted bread slices with chili flakes | 3 minutes |
| Rolled into tortillas with avocado and fresh greens | 7 minutes |
Make-Ahead Tips
We can prepare our sauce base one day in advance. We cook it fully and let it cool. Then we transfer it to an airtight container and keep it in our refrigerator. When we are ready to finish the dish we gently reheat the sauce and add the canned razor clams at the end so we avoid overcooking them.
We chop our onion and mince our garlic ahead of time. We place them in separate sealed containers for up to one day. This step streamlines our routine on busy days. We also measure our dried oregano and other seasonings to save time when we assemble the recipe.
If we want to store leftovers we keep the assembled dish in the refrigerator for up to three days. We place it in a freezer-safe container for up to two months if we need a longer option. We reheat over low heat to prevent rubbery clams. We always stir gently until the dish reaches a safe internal temperature.
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 3 days |
| Freezer | Up to 2 months |
We add fresh parsley or any other garnish just before serving. We do this to preserve bright color and crisp taste. We avoid extended heating once the clams are in the pan. This ensures a tender bite and appealing texture.
Conclusion
We enjoy how quickly these tender morsels turn into hearty meals and we appreciate how they let us get creative with simple pantry items Its satisfying to see how a modest can of clams can elevate our cooking routine Plus its comforting to know we can keep them ready for days when we crave effortless seafood flavor
Frequently Asked Questions
What makes canned razor clams a great choice?
Canned razor clams are easy to find and store, saving time in the kitchen. They have a delicate, briny taste and a tender texture that works well in soups, sauces, and appetizers. Unlike fresh clams, canned ones require less prep and no shell shucking. You can simply drain the clams, add them to your recipe, and enjoy a flavorful seafood dish anytime without worrying about purchasing live clams or handling shells.
How do I prepare these clams before cooking?
First, drain the clams to remove excess liquid. This ensures the dish doesn’t become watery and helps highlight the clams’ natural flavor. Use a colander for quick draining. If desired, you can rinse them gently to remove any soft sediment. Pat them dry with a paper towel before adding them to your skillet or sauce, which lets the clams soak up the aromatics and seasonings more effectively.
Can I make the sauce ahead of time?
Yes. Prepare the onion, garlic, tomato, and herbs in advance, then refrigerate them in a sealed container overnight. When you’re ready to cook, simply heat the sauce, stir in the drained canned razor clams, and season to taste. This helps the flavors deepen and minimzes last-minute prep. Make sure to add fresh herbs or garnishes at the end to keep their bright color and taste.
What side dishes go well with canned razor clams?
Canned razor clams pair wonderfully with pasta, crusty bread, and steamed vegetables. You can spoon the clams over freshly cooked noodles for a quick meal, or top toasted bread with red pepper flakes for a spicy bite. They also work well in tacos or soft tortillas with avocado and lemon juice. Choose simple sides to spotlight the clams’ distinct briny flavor and tender texture.
How long can I store the leftovers?
Store leftover cooked clams and sauce in an airtight container in the refrigerator for up to three days. If you need more time, freeze them for up to two months. Be sure to reheat gently on the stovetop or in the microwave, stirring occasionally to prevent overcooking. This method maintains the clams’ tender texture. Add any fresh garnishes, like parsley or basil, right before serving for the best taste.