Baked Razor Clams with Parsley and Garlic

Name: Baked Razor Clams with Parsley and Garlic
Cuisine: Spanish
Ingredients: 15 g parsley, stalks removed and reserved, washed and finely chopped; 60 g fresh white breadcrumbs; 90 g butter; 4 cloves garlic, peeled and crushed; salt and freshly ground black pepper; 10 g thyme; 3 cloves garlic, peeled and roughly chopped; 2 kg live razor clams; 50 ml white wine; stalks from the parsley; 120 g butter; 1 small onion, peeled and roughly chopped; 2 tsps salt

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Razor clams are not often seen on the fishmonger’s slab.

The idea came from a meal in Spain, where they were cooked very simply; and that’s the only way to prepare these phallic-looking objects.

Ingredients

2 kg live razor clams
50 ml white wine
10 g

Europe
Spain
Fish course
Pescatarian
Mediterranean

Method

Carefully wash the razor clams in cold running water for 10 minutes.

Put them into a saucepan with the white wine, thyme, garlic, onion, salt and parsley stalks, cover with a lid and cook on a high heat for a few minutes, giving the occasional stir, until all the shells open.

Drain in a colander, reserve the liquid, and leave to cool.

To make the parsley crust, melt the