Razor clams Rockefeller

Razor clams Rockefeller

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
350g spinach
small knob butter
small pinch nutmeg
8 razor clams
2/3 quantity Hollandaise
1 teaspoon worcestershire sauce
1 teaspoon anchovy essence
cayenne pepper, to taste
freshly ground black pepper


  1. Wash the spinach, removing any large stalks. Heat a large, heavy-based saucepan until hot. Add the spinach, with just the water clinging to the leaves after washing, to loosely fill the pan, then cover with a lid. Stir every 30 seconds or so until all the spinach has completely wilted, then transfer to a sieve to drain, pressing out as much liquid as possible with the underside of a ladle.
  2. Finely chop the spinach. Heat the butter in a frying pan until foaming. Quickly sauté the spinach for 30 seconds, adding a little nutmeg, salt and pepper. Stir well to ensure the seasoning is well distributed. Preheat the grill to its highest setting.
  3. Wash the razor clams under cold running water to remove any grit, then lay on a lipped baking tray. Grill for 1 minute, or until they just open. Set aside to cool, then pull the clams from the shells. Cut off the central dark intestinal tract, leaving only the firm white cylinder of clam meat. Break the shells at the hinge and discard the top half-shell.
  4. Spoon the spinach into each of the 4 reserved half-shells, spreading it along the shell, and place 2 clams on top (cutting the clams into pieces first if you prefer).
  5. Flavour the hollandaise with the Worcestershire sauce, anchovy essence and cayenne pepper to taste. Spoon 1 tablespoon of sauce down the length of each shell. Grill for 1 minute, or until the hollandaise has lightly browned. Remove the clams from the grill and sprinkle with a little more cayenne pepper. Serve immediately.


  • Oysters Rockefeller: For this classic recipe, use oysters in place of razor clams. Omit step 3. Open the oysters and continue as above.
Leiths School of food and wine
cookery course
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