03/09/2026
Razor Clam & Foraged Salsa
to 2022 when we made this banger with razor clams we foraged and purged from a clean sustainable source.
A little taste of the coast, with a bit of the hedgerow thrown in.
For this recipe, we steam fresh razor clams in homemade elderflower champagne, just enough to make them open and release their delicate, sweet meat. Once opened, the clams are refreshed, removed from their shells and finely diced before being folded through a bright, punchy salsa made from a mix of larder staples and foraged ingredients.
The chopped razor clam gives the salsa a lovely texture and subtle sweetness, while the foraged ingredients bring acidity, freshness and a bit of wild character.
Once everything is mixed together, the salsa is spooned back into the cleaned razor clam shells and served straight from the shell.
It’s a simple dish, but it brings together two of my favourite things about wild food: what you can find along the coast and what you can make from the landscape around you.
Please only forage Razor Clams if you are in an area where it is allowed and where the water is graded safe to eat, you also need to purge or sterise the molluscs to render them safe to eat.
