Sweet and salty, and oh-so-versatile, razor clams seem to be a cross-cultural treat! Some of these dishes are a breeze to pair, while others are a bit more challenging. Let’s take a look at what we’ve got and see what’s for dinner.
Photo credit: Cortes de Cima via Flickr/Creative Commons
Portuguese Razor Clam Rigatoni
Wow, talk about starting off on the right foot. Portuguese razor clam rigatoni with spicy linguica sausage! Oh baby, this is right up my alley and while I might be tempted to reach for a Portuguese wine, I think I would have to fall back on a recently tried Spanish white, the 2010 Trascampanas Verdejo Rueda, but most Verdejo would make a fine pairing here.
Pacific Fried Razor Clams
Fried razor clams, man these recipes are tempting! This buttery delight sound addictive and are begging to be washed down with a wine as exotic as the clams. My first choice has to be Txacoli, but seeing as that is frequently my first choice and we don’t want this to be an all-Spanish list, a little thought quickly delivers me to a nice dry Riesling! Keller has been on fire lately so his Trocken Von der Fels makes for a perfect match!
Herb-Crusted Razor Clams
A take on clams casino, you say. This sounds very Mad Men meets James Bond to me for some reason. Plenty of fresh herbs here, check, time to whip out that old standby and rock the Sancerre. Something nicely fruity with just enough herb to marry well with my full house of razors casino, Miss Moneypenny. By that I mean Claude Riffault’s Sancerre Les Baucauds!
Grilled Razor Clams with Meyer Lemon-Chive Vinaigrette
Grilled razor clams with Meyer lemon and chive vinaigrette? This is definitely a bit of a challenge, since I don’t want to be too repetitive (why did I blow my Verdejo with that first dish!). I am fast burning through my great options… or am I? What’s that up my sleeve, you ask? Why yes, it is in fact Gruner Veltliner! And it’s Schloss Gobelsburg’s Steinsetz, what more could you ask for? This has enough mineral cut to highlight the bright, simple flavors of the dish and then blind your attackers. Oh wait, that was the last recipe.
Razor Clam Salad (Goi So Mong Tay)
Now this is a crazy dish, all pickled and spicy and raw. Yowsers. This is going to call for a Superwine! Something with a touch of sweetness and exotic flavor that can stand up to all the powerful ingredients in this dish. I could think of many wines that would work here (guessing!). Though the truth is the more I worked through this the more I realized that I had to be careful not to create a clash of the titans, so I actually ended up with something a bit more mainstream. The Willakenzie Pinot Blanc has just a hint of sweetness to help round things out, plus a nice hint of bitterness that should weave wine and dish together nicely!
Razor Clam Risotto
And now to round out the dishes, one of my absolutely favorite razor clam preparations: risotto! I actually took a look around to see if anyone was serving some razor clam risotto while writing these recommendations, such is my love for the dish. It is freaking insanely good and a dish like this deserves a little local pairing. After reacquainting myself with Soave recently, I have to admit that a fine Soave jumps immediately to mind here. Gini’s La Frosca is a great choice and while I might look for one with a few years on it, the 2008 is a fine pick!