Razor Clams with a Bloody Mary

With a crunchy breadcrumb and garlic topping, Jeremy Lee's steamed shellfish are the perfect match for a savoury vodka cocktail
By Jeremy Lee
Razor Clams with a Bloody Mary
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the razor clams

  • handful coarse breadcrumbs
  • 1 tsp chopped parsley
  • 1 clove garlic, crushed
  • 4 tbsp olive oil
  • pinch salt
  • pinch pepper
  • pinch cayenne pepper
  • 6 razor clams
  • 50 ml white wine

For the Bloody Mary

  • 2 shots vodka, or to taste
  • dash of sherry
  • vegetable juice, such as V8, to top up
  • few drops of Worcestershire sauce
  • few drops of tabasco
  • pinch celery salt
  • horseradish sauce, to taste
  • squeeze of lemon juice
  • 2 sticks celery


1. For the razor clams: mix together the breadcrumbs, parsley, garlic, 2 tablespoons of the olive oil, salt, pepper and cayenne. Spread the mixture out on a baking sheet.

2. Set the oven to 150C/gas 2 and bake until crisp and golden. Remove the breadcrumbs from the oven and turn up the heat to 200C/gas 6.

3. Heat a large saucepan on the hob, put the clams inside, splash in the white wine and steam for no more than 3 minutes. Be very careful not to overcook them, as they can quickly become very chewy and unpalatable.

4. Lift out the clams and remove the meat from the shell, cutting away the stomachs and any dark matter. Cut into small pieces and return to the shells. Strew with the breadcrumbs and put in the oven for two minutes.

5. For the Bloody Mary: in a cocktail shaker or pitcher filled with ice, mix together the vodka, sherry and vegetable juice according to the quantities you like. Season with the Worcestershire and Tabasco sauces, celery salt, horseradish and lemon juice, according to taste. Pour into two glasses and garnish with the celery sticks.

6. Put the rest of the olive oil in the saucepan with the wine and clam juices. Bubble away to a sauce consistency and pour it over the clams. Serve hot with the Bloody Mary.

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