Razor clams (navajas)

Bivalve molluscs with a long, narrow shell and springy, sweetish meat for grilling and steaming.

Razor clams (navajas) are bivalve molluscs with a long, narrow shell resembling a straight razor and juicy, sweetish, springy meat. They are quickly grilled, cooked on a plancha or steamed with garlic, olive oil and parsley, served in the shell and added to rice and pasta.

Recipes with this ingredient

Scallops fried in olive oil with garlic and green pebre sauceLatin American cuisine | Appetizers

Scallops sautéed in olive oil with garlic and green pebre sauce are a true delight for seafood lovers. This Latin American recipe combines the tenderness of scallops with the spicy freshness of pebre sauce. The sauce, originating from Chilean cuisine, complements the dish with bright notes of cilantro, lemon, and chili pepper. A light blanching process preserves the juiciness of the seafood, while subtle aromatic accents make the flavor multifaceted. The dish is served with traditional milcao – a potato flatbread with basil and crispy bacon, adding texture and richness. Perfect for a special dinner where you want to feel the freshness of the sea breeze in every bite.

Fried Clams (Navajas) with Cayenne PepperSpanish cuisine | Appetizers

Fried razor clams (navajas) with cayenne pepper is a refined dish of Spanish cuisine, rooted in the maritime traditions of Galicia and Catalonia. These elegant clams, known for their delicate flavor and juicy texture, gain special spiciness from cayenne pepper. Their natural sweetness unfolds during quick frying with garlic in aromatic olive oil. The dish has a mild yet spicy heat, creating a harmony of sea freshness and warm spices. Serving with lemon juice enhances the flavor further, highlighting its richness. It pairs perfectly with white wine and crusty bread, beautifully complementing the atmosphere of the Spanish coast. This gastronomic delight is suitable for both a festive dinner and a cozy evening at home.