Navajas del Atlántico

• Wild Caught or Farmed: Wild
• Availability: Year round, but intermittent
• Clam Size: 5 to 7 inches long
• Package Size: 2 Lb
• Harvest Area: Massachusetts: Gloucester, Essex, Ipswich Bay
• Scientific Name: Ensis directus

Please Note: Razor clams are a delicate, wild-caught product with naturally thin shells. While we take extreme care to inspect, hand-pack, and insulate every order on ice for express transport, fresh seafood is subject to movement during third-party transit that is beyond our control.

Due to the fragile nature of this item, customers must accept a mortality/breakage rate of up to 5% per order upon arrival.

• Upon Arrival: Inspect your shipment immediately. Keep clams chilled in a breathable container.
• If Issues Exceed 5%: Please take clear photos of any damaged or unviable clams within 2 hours of delivery and contact our customer service team so we can assist you.

Razor clams are available year-round, but their commercial and recreational supply fluctuates on a monthly cycle. Understanding how moon phases and water levels dictate their harvest explains why these delicacies can be difficult to source.

Unlike oysters or hard-shell clams that inhabit shallow mudflats or sub-tidal zones accessible at moderate low tides, wild razor clams live in the low intertidal sand flats. A standard low tide (0.0 feet on a tide chart) leaves their beds under several inches/or feet of water.  Diggers only gain foot access to these ocean flats during a negative low tide (when the water recedes below the average lowest tide mark, such as -0.5 ft or -1.5 ft). Here is the link to the chart we refer to when determining upcoming availability of razor clams.

Rain Closures and Red Tide can affect the year-round availability and price of steamers, frying clams, and razor clams. Click here to read our blog post explaining all the external factors that can affect the availability of wild-caught seafood.

Unlike hardshell clams, oysters, or mussels, Razor Clams have a long neck (siphon) that naturally prevents their shells from fully closing. An open shell does not mean the clam is dead.

Because of their unique anatomy, steamers naturally sit with their shells partially open:

• Checking for Vitality: Gently touch or squeeze the extended neck/siphon. A fresh, healthy razor clam will respond by slightly retracting its neck, moving, or tightening its shell.
• Storage Note: Keep your clams chilled in the refrigerator in a bowl covered with a damp cloth or mesh bag so they can breathe. Never submerge them in freshwater (unless you are purging them right before you cook them) or seal them in airtight plastic.

How to Clean/Prep Razor Clams

• Purge the Sand: Place the live clams in a bowl of cold salted water (about 3 tbsp salt per 2 quarts of water) for 30–60 minutes in the fridge so they naturally filter out any remaining sand.
• Inspect: Ensure the shells are intact. If a shell is open, give it a light tap—if it retracts, it’s alive and ready to eat. Discard any clams that stay open or have cracked shells.
• Trim (Optional): Shuck the meat from the shell. Trim off the dark digestive tract/gut pouch if you prefer a pure, clean bite (though many purists cook them whole).

Cooked Preparations

When cooked quickly over high heat, razor clams take on an amazingly tender texture. 

• Do Not Overcook: The most common mistake with razor clams is overcooking, which makes the tender meat rubbery. They require very short exposure to heat.
• Quick Steam: Steam with white wine, garlic, and herbs just until the shells pop open (2 to 3 minutes max).
• Flash-Sauté or Pan-Sear: High heat, quick time! Sear in a hot skillet with olive oil or butter for just 60 to 90 seconds per side.

Razor Clam Sashimi / Raw Prep

Due to their clean, naturally sweet profile, razor clams make phenomenal sashimi or crudo.

• Flavor Profile: Mild, sweet, and crisp with a subtle oceanic finish.
• Serving Suggestion: Gently shuck, clean the foot/siphon, slice thinly on a bias, and drop into an ice bath for 1 minute to firm up the texture. Serve drizzled with ponzu, a splash of Yuzu, extra virgin olive oil, sea salt, or a touch of fresh grated horseradish.

Our live shellfish ship via Priority Overnight with gel packs to ensure maximum freshness and vitality upon delivery. We recommend cooking and enjoying your live shellfish within 1 to 2 days of arrival for the best quality and flavor.

Store immediately in the coldest part of your refrigerator. Do not put live shellfish in your freezer.  Keep shellfish in an open-top container or bowl, never store them in sealed plastic bags or airtight containers, as live shellfish require oxygen.  Never store live shellfish in standing tap water or ice water.

Shells should be closed, unless they are Live Scallops, Steamers, Razors, or Live Surf Clams as the naturally stay open and never fully close due to its anatomy. If any are open, give them a gentle tap and check for movement, if they don't pull shut, discard them.