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Easy
Published 1999
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.
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