From Madrid to Hong Kong live Irish Razor clams are enjoyed round the world.  They have a rich sweet flavour with a firm squid like texture.
A couple minutes is enough to cook them through to make sure not to over cook those or they will become tougher.


  1. 1 kg fresh Razor clams
  2. 1 shallot - finely diced
  3. 1 inch fresh ginger - finely grated
  4. 2 cloves garlic - finely chopped
  5. 1 fresh red chilli pepper- sliced (cook with half and keep half to garnish)
  6. 200ml Lager beer 
  7. 2 tablespoons of fresh coriander - chopped (cook with half and keep half to garnish)
  8. Serve crusty bread on the side and a few extra cold beers for good measure


  1. 1 Give the razor clams a quick rinse under cold water.
  2. 2 Put a wide pot on a medium heat on the hob
  3. 3 Add a tablespoon of oil, then add the diced shallot and cook without colour for a couple of minutes.
  4. 4 Add the ginger, garlic, half the chilli, half the coriander, black pepper and cook for a further minute.
  5. 5 Next add the beer, turn up the heat. Bring to the boil, with t he lid on the pot to keep the steam in
  6. 6 Lift the lid and quickly add all the razor clams and put the lid back on.
  7. 7 Give the pot a shake and cook for 3-5 minutes until all the shells steam open.
  8. 8 Once cooked add the razor clams to a serving bowl and pour the spicy beer broth over, scatter fresh chilli and coriander leaves on top.
  9. 9 Serve and eat straight away
  10. 10 Tip: When eating, discard the central dark intestinal tract, leaving only the firm white clam meat.

We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
We are usually too busy to answer the phone, and fault of outsourcing this service in India :) ... We made the choice to simply cut off our neglected phone lines.

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