Razor Clams with a Herb and Garlic Crust
Razor clams might require a bit of a treasure hunt at the fishmonger, but the reward is a delicate seafood delight that feels like a coastal escape. In Scotland, these elusive shellfish are a staple for those in the know, offering an aspirational taste of the sea without the sogginess of fresh water mishaps. Their brittle shells demand gentle handling, adding a touch of adventure to the prep that heightens the anticipation of that first bite.
Once poached and topped with a vibrant herb and garlic crust, the clams transform into a symphony of tender, briny flesh contrasted by the crunchy, buttery breadcrumbs infused with mint, coriander, parsley, and zesty lemon. The garlic lends a subtle punch, while the overall flavour profile evokes fresh ocean breezes, leaving a satisfying, luxurious warmth that celebrates simple, high-quality ingredients grilled to golden perfection.
Cook: 10 minutes
Ingredients
Razor Clams
- 1.8-2kg live razor clams
- 75ml white wine or verjuice
- 2 garlic cloves, crushed with the back of a fork
- 1 parsley stalk
- 1 bay life
Herb and Garlic Crust
- 100g butter, melted
- 3 garlic cloves, finely chopped
- 3 tbsp finely chopped mixture of mint, coriander, flat leaf parsley and coriander
- zest of 1/4 lemon
- 80g fresh bread crumbs
- maldon salt
To Serve
- lemon wedges
- creme fraiche
Method
- Razor Clams: Rinse the razor clams under running water until all the sand has been rinsed out.
- Place the razor clams in a saucepan with the wine or verjuice, garlic, parsley and bay leaf. Place over a high heat and cover and cook for 3-5 minutes until all the clams have opened (shake the pan regularly). Discard any clams that refuse to open.
- Drain the clams and remove the flesh from the shell reserving the shells. Cut out the black stomach and rinse the flesh clean. Slice the clams into 3-5 pieces and return the meat to the shells.
- Herb and Garlic Crust: Mix together all the ingredients until well combined. Sprinkle the mixture over the clams so that they are well coated.
- To Cook: Preheat a grill to high. Place the clams on a grill tray and place under the preheated grill cook for 3-5 minutes until the breadcrumbs are golden brown and hot. Serve.
- To Serve: Serve the clams with lemon wedges and creme fraiche.
Recipe
