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Try this..link. I don't remember having used Razor Clams in anything other than dip, or clam sauce, and the link has a recipe for the dip. I have always thought of them as utility clams, as in you can chop them into any clam recipe but not eat them raw..

RIGATONI WITH SHRIMPS AND CLAMS FRA DIAVOLO

1 lb. fresh shrimp deveined with tail
1 lb. fresh mussels
1 lb. fresh razor (chopped) or even little neck clams (whole)
1 can (32 oz.) of plum tomatoes
1/2 can (16 oz.) of puree tomatoes, add 2 tbl. of paste
1/4 cup of extra virgin olive oil
1/2 cup of red Table wine (save the good stuff to drink)
4 cloves of garlic (halved)
1 dry red pepper or red pepper flakes
fresh basil (finely chopped)
1 lb. dry pasta rigatoni
1/2 tsp salt

Soaking the Clams
Rinse the clams and mussels under cold water and leave them submerged under the cold water for 1/2 hour to remove all sand and grit. Rinse once again and set aside.

Preparing the Tomato FraDiavolo Sauce
In a large skillet, add 1/4 cup of extra virgin olive oil, salt, red pepper flakes, 4 cloves of garlic and sauté for a few minutes. Add 1 jar (20 oz) of plum tomatoes (use a blender for 1 second to crush) and 1/2 jar of puree tomato sauce.
(If you do not have puree sauce —add 2 tbl. of paste for thickness and richness). Add finely chopped basil and cook for 15 to 20 minutes on medium to low flame to condense sauce.

Now begin to add the deveined shrimp, mussels, and clams, add the homemade wine or white wine and cover with lid and cook for additional 8 — 10 minutes until clams have opened and shrimps are tender to the touch.

Pasta
Drain the pasta and pour the tomato fradiavolo sauce over and toss — Serve hot and enjoy with a hearty crusty wedge of Italian bread.

Tips: For an alternate in fish, try fresh calamari.