Stout razors are the cousins of the Atlantic jackknife razor. They're a by-catch from steamer beds, so they're typically available if steamers are available. Since they live in the mud flats, we make sure to give them a good purge. Their meats are sweet, tender, and in our opinion, more delicate than jackknife razors. They're cute and stubby, so give them a try with this paella-inspired recipe!
- 2 lb purged stout razors
- 2 large cloves garlic, sliced thin
- 1 onion, small dice, divided
- 1/4 cup dry sherry or white wine
- 2 tbsp olive oil, divided ¼ cup basmati rice or other short grain white rice
- 1 pinch saffron threads, crushed
- 1/8 cup frozen petite peas, thawed
- 1/8 cup dried or cooked chorizo, finely diced
- 3 tbsp parsley, chopped
- Lemon juice, to taste
- Salt and chili pepper, to taste
In a large, heavy bottom pot, heat 1 tbsp of olive oil. Add the garlic and half the onion, with a pinch of salt, and soften. Add the razor clams, coat in the oil, and then pour the sherry to steam them open. (The razor clams will not automatically open like other clams – they are par-cooked when the two siphons stick out from the side). Remove par-cooked clams from the pot and set aside to cool. Reserve the liquid from the clams and strain. This will be the liquid for cooking the rice.
Pull the clam meat from the shells, saving the shells that are still attached in a pair and not broken. Slice the clams on a bias, about a ½ inch wide. The whole clam meat may be used. Place in a cool environment so the clams do not continue to cook.
In a small sauce pot, heat the remaining olive oil. Add the remaining onion, a pinch of salt and soften. Add the rice and coat evenly with oil, warming it slightly. Add the clam liquid, stir, and if there is not enough liquid to cover the rice, add water to cover. Add the saffron and stir once more. Cook the rice until soft, overdone is preferred. Once the rice is cooked, set aside to let it cool slightly.
In a large bowl, add the rice, clams, 1 tbsp of parsley, peas, chorizo, a splash of lemon juice, and a pinch of chili powder. Stir to combine, and season to taste.
Arrange the shells on a baking sheet with crumpled foil (to make sure the shells do not roll around) and fill with the rice mixture. Broil for about three minutes, or until the tops of the rice mounds are slightly crispy and golden. Serve immediately with lemon and more parsley.