Razor clams with jamón & cava vinaigrette

Razor clams with jamón & cava vinaigrette

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

I need to have razor clams whenever I see them on the menu! Served here with jamón ibérico and a glass of cava – dreamy.

In this recipe I clean the clams by taking out the foot and stomach and slicing them to mix with the vinaigrette. I do love them just open – put on the plancha and eat the whole thing in one go.

Ingredients

Quantity Ingredient
24 small fresh razor clams
olive oil, for frying
jamon, finely chopped
1 small shallot, finely chopped
handful chopped parsley
small bunch finely chopped chives
2 tablespoons cava
good squeeze lemon juice
sea salt
freshly ground black pepper
4 tablespoons extra virgin olive oil

Method

  1. Put a large pan with a lid over a high heat. Rinse the razor clams thoroughly under cold running water. Add to the pan with a splash of water and cover with the lid. Cook, shaking the pan, for 30 seconds until the clams have just opened (discard any that stay shut).
  2. Remove the meat from the shells. With a sharp knife cut away the foot/digger – which is the bulbous dark bit at one end – and remove the central stomach sack and intestinal tract so you are left only with the sweet firm white meat.
  3. Meanwhile, heat a little olive oil in a frying pan and fry the jamón until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
  4. Mix the shallot and herbs with the cava and lemon juice and season well. Whisk in the extra virgin olive oil.
  5. Put the frying pan back on the heat and fry the sliced clams in the jamón fat until they have just finished cooking. Serve scattered with the jamón and drizzled with the dressing.
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