Razor clams are a tender and intriguing shellfish found all over that can make for a delicious evening bite. Place a pan (I use a cast-iron skillet) on one side of your grill. Put a half-stick of butter, a generous splash of dry white wine, a couple of crushed cloves of garlic, and some chopped fresh parsley in the pan and let it melt together. Set the razor clams (and other clams, mussels, and even oysters—variety is good) directly on the other side of the grill. The shellfish will steam in their own liquor and open. Using tongs, toss them into the hot skillet, and spoon some of the liquid into the shells. Serve with a cold Sauvignon blanc or a sharp IPA.