Razor Clams are highly desirable and a great simple dish to cook. Being from the mollusc family, they have similar traits. Their meat is a mixture of mussels and scallops – tender and sweet.
Ingredients (serves 2)
– 8 Large Razor Clams
– 140ml Dry White Wine
– 60ml Olive Oil
– 80g Iberico Ham- Thinly Sliced
– 30g Wild Garlic Leaves-Roughly Chopped
– 2 Shallots-Finely Chopped
– 1 Clove Garlic- Pureed
To ensure to properly clean and prepare razor clams before cooking; Check the clams are closed – any open shells should close when gently tapped – discard any open or damaged shells.
Place all the clams in a colander and continually run cold water over them to remove any sand
Heat a tablespoon of Olive Oil in a large sauce pan with a tight fitting lid- Add the Shallots & Garlic – cook gently for 1 minute.
Add the Clams & increase the heat.
Pour in the White Wine
Quickly cover & allow to steam for 2 minutes until the clams have opened- reserve any cooking liquor.
Remove the meat from the shells- reserving the shells.
Remove the ‘foot’ of the clam.
Remove the dark central intestinal tract- leaving only the firm white clam meat.
Put the reserved clam meat, Iberico Ham, Wild Garlic & 2 tablespoons of Clam liquor into a small pan. Warm gently- Season with Olive Oil, Lemon Juice & Maldon Sea Salt.
Spoon the Clam mixture into the reserved shells and serve immediately.