Clams, Razor

Scientific Name

Ensis leei

Harvest Method

Wild dug

Harvest Area

Maine to South Carolina

Seasonality

Seasonal based on tidal conditions

Responsible Sourcing Information

Live US shellfish are recommended as sustainable by a variety of sources including Monterey Bay Aquarium and NOAA Fish Watch.

Cooking Notes

Serve raw, grilled, steamed, seared, or poached.

Best Substitutes

Hardshell clams.

Editorial

Razor clams, scientifically known as Ensis leei, are large edible marine bivalve mollusks. They are also known as the bamboo clam, American jackknife clam, or simply razor clam. The name “”razor clam”” is derived from their long, thin shell that resembles an old-fashioned straight razor.

These clams are harvested on the North American Atlantic coast, from Maine to South Carolina. They inhabit sand and mud in intertidal or subtidal zones in bays and estuaries. Their streamlined shell and strong feet allow them to burrow quickly in wet sand. They are also capable of swimming by propelling jets of water out of their shells.

Harvesting razor clams is typically done by pouring salt on their characteristic breathing holes. The clam tries to escape the salt by coming up out of its hole, at which point it can be gently grabbed and pulled out of the ground. Because they are wild-caught using simple tools, which have minimal impact on the environment, razor clams are generally considered sustainable.

In terms of culinary characteristics, razor clams are known for their rich, briny flavor that is often described as sweet and buttery. Their subtle sweetness resembles that of oceanic shellfish, coupled with a creamy and slightly nutty undertone. The texture of razor clams varies, with meaty necks, chewy centers, and soft tips. If razor clams are not available, hardshell clams can be used as substitutes.