{"product_id":"island-creek-razor-clams-in-olive-oil-garlic-chili","title":"Island Creek Razor Clams in Olive Oil, Garlic, \u0026 Chili","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProducer\u003c\/span\u003e\u003cspan\u003e: \u003c\/span\u003e\u003cspan\u003eIsland Creek\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocation: \u003c\/span\u003e\u003cspan\u003eNew Bedford, MA\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhat’s Inside\u003c\/span\u003e\u003cspan\u003e: Razor clams, olive oil, garlic, chili\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHow it tastes\u003c\/span\u003e\u003cspan\u003e: The razors are buttery and sweet with a lingering \u003c\/span\u003e\u003cspan\u003ezing\u003c\/span\u003e\u003cspan\u003e thanks to the chili infused olive oil. A toothsome bite perfect with crusty bread, on fresh pasta, or plucked from the tin with a fork. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStory:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Island Creek, we’ve been harvesting and selling razor clams as something of a side hustle for the better part of 30 years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe temperamental, elusive nature of these knife-shaped bivalves is exactly what makes them such a perfect case study for the importance of a cannery within a food system.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNew England razor clams are typically only harvestable during ‘Spring Tides’, or when the tides are lower than average, allowing diggers have better access to the mudflats where the clams live. These Spring Tides only happen a few times a year – so when it’s on\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eit’s on\u003c\/span\u003e\u003cspan\u003e – and you dig for coin while the tides are low.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSelling razors on the fresh market can be fun in its own way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHistorically, demand has only come from niche buyers in places like NYC and LA’s Chinatowns which puts you in situations where you’re hustling to move a highly perishable product before the tide turns or the market gets saturated.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt can also put you in other such situations (like racing through Manhattan in the back of a Ferrari and stalking through the backdoor of restaurants in Chinatown…for instance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese days, live razor clams are becoming a bit more mainstream with both chefs and consumers which is cool to see.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe problem however, is that the demand for fresh razor clams is still pretty limited.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePricing can start out high at first but then quickly tank, leaving you stuck with a huge inventory of highly perishable product whose price is dropping like a sack of rocks off starboard. You might have more inventory to sell and harvesters eager to continue digging while the tides are good, yet the market has been saturated and your buyers are unwilling to pay.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSo, wouldn’t it be nice to have a way for harvesters to still capture some revenue during these short windows of time, at a decent price, even after the fresh market is saturated?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is where the cannery comes in.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen the tides are right, we source directly from a steady roster of diggers, many of whom we’ve bought oysters from for years, if not decades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnything we’re not able to quickly sell on the fresh market, we are able to preserve via tinning at our cannery and then pass on a more affordable can to the end consumer once the market is tapped out and harvest prices drop. Economics or something.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRazors are a bridge between domestic and European conservas traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor avid tinned fish fans, you’re likely familiar with tinned razor clams from Europe. In fact, we’ve been selling tinned Galician razors ourselves for at least three years. Despite there not being much of a difference between Spanish and New England razor clams, (although some say the ones found in Duxbury are the best in the world), Europeans seem to have more of an appetite for weirder species like razor clams, allowing harvesters to fetch higher prices. In a way, American’s historical temperate interest in razor clams is what makes it one of the few things that we’re able to preserve more affordably here in the US.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnd at the end of the day, they just taste damn good.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLike littleneck clams, razors just take to the canning process really well. The texture and quality isn’t compromised under the insanely high heat of the retort, which is essentially a super powerful pressure cooker. Where other shellfish come out chewy or mushy in the can, razors come out tender and toothy. Where some clams leave the tin gamey, razors retain their briny sweetness and luxuriate their bath of golden olive oil and seasonings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eWARNING:\u003c\/strong\u003e Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov\u003c\/span\u003e\u003c\/p\u003e","brand":"ICO","offers":[{"title":"One Tin","offer_id":46434211725462,"sku":"TINISL-NB-RAZ-CG","price":22.0,"currency_code":"USD","in_stock":false},{"title":"4 PACK - Stock Up \u0026 Save 20%!","offer_id":46434211758230,"sku":"4PK-TINISL-NB-RAZ-CG","price":70.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0079\/8462\/files\/ICO-SummerMerch2026-EmilyHagen-52_1.jpg?v=1786545654","url":"https:\/\/shop.islandcreekoysters.com\/products\/island-creek-razor-clams-in-olive-oil-garlic-chili","provider":"Island Creek Oysters | Buy Oysters Online | Buy Caviar Online","version":"1.0","type":"link"}