Steamed Razor Clams, Wild Garlic and Iberico Ham

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.

Method

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 and increase the heat.
Pour in the White Wine
Quickly cover and 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 and 2 tablespoons of Clam liquor into a small pan. Warm gently- Season with Olive Oil, Lemon Juice and Maldon Sea Salt.
Spoon the Clam mixture into the reserved shells and serve immediately.