Razor Clams with Kielbasa

Recipe from David Chang

Adapted by Mark Bittman

Updated November 4, 2025

  • Ruby Washington/The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(29)
Comments
Read comments

It’s not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks a little meat makes them better. Even his fish gets the meat treatment. When you look at Mr. Chang's razor clams with kielbasa, you see a dish that, with a couple of exceptions, like the addition of soy and ginger, could have originated in Portugal. Of course that country's cuisine has as much respect for the tradition of including meat in nearly everything as Mr. Chang's own. —Mark Bittman

Featured in: THE CHEF: DAVID CHANG; Fish and Vegetables, Cozying Up to Meat

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 4 tablespoons neutral oil, like grapeseed or corn

  • 1 large onion, sliced

  • Salt and pepper

  • 24 razor clams, cleaned, or littleneck or Manila clams, scrubbed

  • ¼ pound kielbasa or other garlicky sausage, sliced

  • ½ cup sake or not-too-dry white wine

  • 2 tablespoons finely chopped scallions

  • 1 tablespoon minced ginger

  • ¼ cup soy sauce

  • 1 tablespoon sherry vinegar

  • Chopped fresh jalapeños or other fresh chilies for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 46 milligrams cholesterol; 217 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 1 gram fiber; 1613 milligrams sodium; 19 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Put half the oil in large skillet over medium-high heat; add onions, salt and pepper and cook for a minute, stirring occasionally, until they soften and start to brown.

  2. Step 2

    Add clams and raise heat to high; stir for another minute. Add sausage and stir for a minute.

  3. Step 3

    Add sake or wine, cover, and cook until the clams are tender (or open, if you're using littlenecks), about 5 minutes.

  4. Step 4

    Meanwhile, combine remaining oil with scallions, ginger, soy sauce and vinegar in a bowl.

  5. Step 5

    Put clams, onions, sausage and their juices in a bowl and spoon sauce over them; garnish with chilies and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
29 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Dan

Well, a razor clam is featured prominently in the picture, and it's about the equal of the other six clams. The photo clearly shows us that the recipe, although originally made with razor clams, will work with other types of clams. If I prepare this I'll probably use littlenecks.

RE

Delicious but use only 2 tablespoons soy sauce and as soon as the clams open throw in a couple of hand fulls of the leafy greens of your choice (not kale or broccoli rabe) and steam 1 minute. Then add sauce and stir.

KT

One half pound razor clam meat & chopped worked well

lucysky

Why title a recipe "Razor Clams..." and then show predominately little neck and Manila clams?

Dan

Well, a razor clam is featured prominently in the picture, and it's about the equal of the other six clams. The photo clearly shows us that the recipe, although originally made with razor clams, will work with other types of clams. If I prepare this I'll probably use littlenecks.

Private comments are only visible to you.

Credits

Adapted from David Chang

Recipe Tags

or to save this recipe.