Navajas are the Chilean razor clams — long, slender shellfish from the cold southern Pacific, eaten raw with lemon and a touch of merkén (Chilean smoked chili), or lightly steamed. Prized for their sweet, briny, slightly mineral flavor, they are the delicacy of the Chiloé and southern coast, served at every coastal restaurant.
Navajas (razor clams, Ensis macha) are a prized shellfish of the Chilean southern coast, particularly around Chiloé and the Patagonian channels. The cold, pristine waters of the Chilean south produce razor clams with an exceptionally sweet, clean flavor. They are traditionally eaten raw (the most prized way), with just lemon and a sprinkle of merkén (the Chilean smoked chili powder), or lightly steamed. They are a staple of the Chiloé seafood tradition and are served at every coastal restaurant. The raw preparation with merkén is distinctly Chilean.
A long, pale, translucent strip of razor clam, glistening with seawater, on a half-shell. The taste is sweet, briny, clean — like the ocean in a single bite. A squeeze of lemon, a dust of merkén for a faint smoky heat. It is the most primal, most Chilean seafood experience.
Navajas must be extremely fresh (within hours of harvest). For raw service, they are simply shucked from the shell, arranged on ice, and served with lemon and merkén. For steamed, they are placed in a pot with a little white wine and garlic for 2-3 minutes until they just open. Overcooking makes them rubbery.
Variations
Some serve them with salsa verde; some grill them briefly; some use them in ceviche; the raw version is the most prized.
On the Palate
Where Navajas sits in the Chilean flavor cloud
Ingredients
Serves 4How it's made
6 steps · 10 min active + 5 min waiting
- 15 min
Clean 12 fresh navajas (razor clams); rinse in seawater.
- 23 min
For raw: shuck each from its shell; arrange on a bed of crushed ice.
- 31 min
Serve with lemon wedges and a small bowl of merkén (Chilean smoked chili powder).
- 41 min
To eat: squeeze lemon, sprinkle merkén, eat the clam raw.
- 53 min
For steamed (optional): place navajas in a pot with 100 ml white wine and 2 minced garlic cloves; steam 2-3 minutes until they open.
Watch outSteam the razor clams just until the shells gape open, two to three minutes — the instant they open they're done; any longer and they turn rubbery.
- 61 min
Serve hot with butter and parsley.
