Razor clams with garlic and parsley

Razor clams with garlic and parsley

Cape longhe con aglio e prezzemolo

By
From
Venice
Photographer
Helen Cathcart

At Mascaron, a packed little restaurant in Venice, we drank wine out of small tumblers and ate bowls of razor clams with our fingers served on brown paper squares on wooden tables. Warm bread was on hand in baskets to mop up the delicious juices. This was my first taste of baby razor clams that had been fried in olive oil and garlic. The clam season had just begun and this meant the young clams were ripe for eating. A few weeks into the season they become long and chewy and can only be chopped up and used in a fish stew. I understand now why they are so good to eat, as I had tried to make them in the UK before but we were cooking the clams when they were old and tough. These babies melt in your mouth.

Ingredients

Quantity Ingredient
Clams in ginger broth, replacing clams with razor clams and omitting the ginger

Method

  1. Discard any dead or damaged razor clams; if you tap the open clam and it doesn’t close it’s dead.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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