©Knives|Estelle COHIER
The knifeThe hidden gem of seashells

The knife

Cooked well, it’s sure to surprise you!

The knife,

the sea snail!

The razor clam isn’t as popular with anglers as the clam or the razor clam. However, cooked well, it will surprise you.

It’s a burrowing bivalve mollusc. Its elongated, symmetrical shape, colors and smooth surface give it the appearance of a real knife, hence its name. Its soft body is protected by two interconnected shells.

At one end, we find its head composed of two antennae that enable it to observe its surroundings, and at the other end, a powerful suction-cup foot that allows it to sink into the sand.

Where, when and how

fishing for the knife?

It’s found on sandy foreshore: it lives under the sand, several tens of centimeters deep. It can be fished all year round, during high tides. They live in colonies, never far from the sea. They can be spotted by the two “8”-shaped holes they make in the sand. Its legal size is 10 cm. No quota.

This is great fun fishing with the kids, as the hardest part is catching it. There’s no need to dig in the sand, just place a pinch of fine salt on the two holes to bring it out of its hiding place. When it surfaces, you need to be quick to capture it firmly between your two fingers. It’s advisable not to cast a shadow over your hole, to avoid being spotted!

Recipe and tips for enjoying the knife

Although not the king of shellfish, razor clams can be enjoyed because their firm, flavorful, iodized flesh is appreciated by many.

There are several ways to cook them: cooked a la plancha, pan-fried or au gratin in the oven.

As with clams and cockles, it is essential to drain razor clams in salt water before cooking them.


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