The razor clam is a shellfish that lives in shallow sea beds, buried in the sand, where it digs vertical holes. In our markets we can find razor clams of Galician origin (Ensis ensis) and other imported ones from Holland or Ireland, which are usually sandy and do not reach our markets with the same freshness as the native species. The price of fresh razor clams may vary a little depending on their availability, but it is a shellfish that you can easily find all year round.
It is a bivalve mollusc, whose shells have a shiny yellowish surface that looks varnished. The shells are elongated, with a very characteristic arched shell (in the shape of a razor). Razor shells are generally used to refer to two bivalve molluscs which, although very similar, are different species. One is the razor-shell itself and the other is the longueiron. The characteristic that most easily differentiates them is the shape of the shell, which is completely straight in the longueiron and slightly curved in the razor clam. Both are of high quality and are plentiful in our estuaries.
Their nutritional properties are very similar to those of mussels, as they provide a good amount of minerals such as calcium, phosphorus, iron, magnesium, potassium and above all iodine. They are also a rich source of vitamins A, C, E and B (B1, B2 and B12), all essential properties for the proper functioning of our organism.
Razor clams stand out for their firm and extremely tasty flesh. Grilled with coarse salt, they are exquisite. If you want more seasoning, you can prepare a dressing with oil, garlic, parsley and a few drops of lemon juice and bathe them in this dressing when you are going to eat them. Also grilled and stripped of their shells, they can be dressed with a well-seasoned marinade sauce.
With fresh razor clams, it is advisable to wash them in salted water to remove any possible traces of sand, but if you want to skip this step, you can always buy canned razor clams, as they come in their natural state and are also delicious.
Name: Razor clam (Ensis ensis)
FAO 3-alpha code: EQE
Catch or farming area: FAO-27
Sub-area: To be specified at time of delivery
Method of production: Caught
Fishing gear: By hand
Store between: 0-4ºC
IMPORTANT: The net quantity and the expiry date of the product shall be specified at the time of delivery.
