default.logo_alt

Easter 2025

HAPPY EASTER!

The online order book has now closed for collections over the Easter Weekend, but we will still have lots of fish and shellfish available for you to come and select from our counters. We open at 8am each morning and we'll have good availability at the start of each day, but with many people visiting we will run out of things as the morning progresses. On Friday and Saturday we will be closing at 1pm

You can send a text to 07354 849465 to find out about availability, but please bear in mind it is going to be really busy in the shop so I will respond as soon as I can but it may be 'after hours'. 

If I don't see you over the weekend, I hope you have the most wonderful Easter, and remember, we will be closed on Tuesday 22nd due to Bank Holiday Monday. 

Sue

  

Ensis

Razor Clams

Tap to zoomClick to zoom
Offcanvas
Quantity Weight Price Total

Basket Items

View Basket
Checkout
You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

Available mainly through the winter months, razors are very recognisable by their long shells, likened to a cut-throat razor, our clams are harvested in Scotland. Also known as spoots they really are are quite the catch! You can find lots of different recipes for these, and some are quite complex, but as with many things, simple is often best. They smell of sandy beaches and taste similar to a very firm scallop or meaty squid.

We only buy large razors and these can be a little hard to come by, so its always best to call and check to find out if we're getting them.

Put a little liquid, water or wine, in a large frying pan. Get it hot and steam and then place the razors, hinge side down, onto the pan. As soon as the hinge feels the heat, the razors will pop open and you can remove them from the pan, you're just opening them, NOt cooking them. Next you need to remove the edible clam 'tube' from the inedible gut. You'll see the end of the edible meat, where the frilly bits of their 'weird intestines' starts. Simply cut the long clam from the gut, give a little rinse to remove and sand from the tube and then you can simply pan fry for seconds in a little oil, with garlic parsley and a squeeze of lemon juice. It's so important that you don't over cook these as they'll become really tough if you do.

Click and Collect

Secure Payments

Opening Hours

Easter Opening
Tuesday 15th April (9am - 4pm)
Wednesday 16th April (8am - 4pm)
Thursday 17th April (8am - 4pm)
Friday 18th & Saturday 19th (8am - 1pm) Sunday 20th - Tuesday 22nd CLOSED
OPEN Wednesday 23rd at 9am

Standard Opening Hours
Tuesday (9am - 4pm)
Wednesday to Friday (8am - 4pm)
Saturday (8am - 2pm)
Sunday & Monday (Closed)

Locations

110a Frimley Road
Camberley
Surrey
GU15 2QN

Telephone Number

07354 849465

Links

Our Newsletter

Join our Email Newsletter

Follow Us

© Passionate about fish Limited All Rights reserved 2025
Company Registration Number: 05495568