Georges Payen’s Razor Clams

Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a quick and delicious way of serving razor clams – couteaux – with garlic and chilli, perfect for a warm summer night on the beach. At my grandfather’s house you could catch the clams – if you were very patient and quiet – when the tide was out, and finding and catching these shellfish was one of my favourite pastimes as a child, although it took me a long time to enjoy eating the clams themselves! These elusive creatures live deep in the sand and come out only when the tide is high. You have to sprinkle salt around the clam’s hole to fool it into believing the tide has come in, then, when it pops out – only for a split second – you have to grab it very fast, or it disappears again for good. In those days before computer games, it was a great exercise in hand-eye co-ordination. Now, of course, you can buy clams from the fishmonger, which is less time-consuming (but much less fun). Serve with lots of warm bread to mop up the cooking juices.

Ingredients

    Method