Razor clams with pink pepper and tarragon

By Spencer Watts
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  • 2 tablespoons (30 milliliters) pink peppercorns
  • 2 tablespoons fresh tarragon, finely chopped
  • Razor clams, enough for four people
  • 2 cloves garlic
  • 1 shallot, diced
  • 2 tablespoons (30 milliliters) butter
  • 1/4 cup (60 milliliters) white wine
  • Salt, to taste


  1. Rinse razor clams under cold water.
  2. With a mortar and pestle, crush pink peppercorns.
  3. In a mixing bowl, toss together the pink peppercorns, garlic, tarragon and shallots.
  4. Heat a cast iron pan with butter to medium-high heat, and add the seasoned clams.
  5. Cook for two to three minutes.
  6. Add white wine and salt, cover and let steam for three to four minutes, or until clams are completely open.
  7. Remove from heat, keeping excess liquid.
  8. Serve immediately.
  9. Serve with romesco sauce (see recipe).


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