One of my favorite ways to use raw razor clams is to create a vinaigrette. Topping it on a steak is a creative execution of an all-in-one surf and turf.
Serves 8 as an hors d’oeuvre or crudo
Serves 4 as an entree garnish
8oz (1/2 c) cleaned and sliced raw razor clams
1 large shallot, minced
1 lemon, juiced and zested
1t sliced chives
1t chopped thyme
1t chopped parsley
1t chopped marjoram
Combine the clams, lemon juice, lemon zest, shallot and herbs in a bowl and mix well. Slowly drizzle olive oil into the mixture until the flavors are balanced and not too acidic. Season with salt and pepper and use as a garnish for vegetables, meats, or as-is served back in the razor clam shells.