Fry chopped garlic in 1/2 cup oil until golden and crispy and set aside. Take 1½ tbsp of the oil and combine with the sauce ingredients in a small bowl. In a pot, bring the sauce to a quick boil.
Clean razor clams. Remove the meat from the shells. Place the meat on the opened-up shells. Steam over rapid boiling water for four to five minutes. (Do not overcook or steam the clams as the meat will turn rubbery.) After steaming, pour away any excess liquid. Pour the sauce over the clams.