It is known for its elongated, rectangular shape, which presents a similarity to the straight razor, whence its name. Until recently, the long, narrow razor clam was easier to find on a beach than in a restaurant. Except in Asian places, it rarely made the cut.
But in the quest by New York chefs for unusual ingredients, razor clams are now being scooped up. At Strip House, the executive chef John Schenk steams them with bacon and garlic. He said he loved the "fantastic look of them."
$12.90 Regular Price