Razor Clams with Wild Boar Bacon and Hedgerow Garlic

Name: Razor Clams with Wild Boar Bacon and Hedgerow Garlic
Yield: Serves 4 as a starter
Cuisine: British
Ingredients: handful of hedgerow garlic, chopped; 50 g butter; 1 teaspoon salt; 1 tablespoon vegetable oil; 3 garlic cloves, peeled and roughly chopped; a few parsley stalks; 8 or 12 live razor clams; a few sprigs of thyme; 150 g wild boar bacon or normal bacon, in one piece; ½ glass white wine

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Razor clams are the oddest of shellfish and not commonly found in fishmongers. They have a texture and flavour somewhere between scallops and squid and, like these shellfish, they’ll turn rubbery if you overcook them.

Ingredients

8 or 12 live razor clams
150 g wild boar bacon or normal bacon, in one piece
½

Europe
United Kingdom
Starter
March
Gluten-free
Spring

Method

Preheat the oven to 150°C/gas 2. Wash the razor clams under cold running water for 10 minutes. Meanwhile, chop the bacon roughly into 1 cm pieces, blanch in boiling water for 2 minutes, then drain and set aside.

Put the razor clams into a cooking pot with the white wine, thyme,