Grilled razor clams with a garlic parsley butter

Grilled razor clams with a garlic parsley butter

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 garlic clove
1/2 bunch flat-leaf parsley
1 lemon
75g butter
8 razor clams
salt
freshly ground black pepper

Method

  1. Heat the grill to its highest setting.
  2. Peel and crush the garlic, coarsely chop enough parsley leaves to give you 1 tablespoon and juice the lemon.
  3. Melt the butter in a small saucepan and add the garlic, parsley and a little lemon juice. Season with salt and pepper.
  4. Wash the razor clams under cold running water to remove any grit, then place on a lipped baking tray and grill for 1 minute, or until they just open.
  5. Remove from the grill, set aside to cool, then pull the clams from the shells. Cut off the central dark intestinal tract, leaving only the firm white cylinder of clam meat. Cut this into 1 cm pieces.
  6. Break the shells at the hinge, divide the razor clams between 4 half-shells and spoon over a little garlic and parsley butter. Grill again for 2 minutes, then transfer to a platter and spoon over more of the flavoured butter. Serve immediately.

Variation

  • Grilled razor clams with a ponzu dressing: Omit the garlic butter. Mix together 4 tablespoons rice wine vinegar, 2 tablespoons mirin, 3 tablespoons light soy sauce, 1 tablespoon lemon juice and ¼ teaspoon grated fresh ginger. At step 6, when the clams are back in the shell, spoon over a little of the dressing and grill for 2 minutes. Transfer to a platter, add a little more dressing and sprinkle with 1 finely sliced spring onion.
Tags:
Leiths School of food and wine
cookery course
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