Razor clams
Fish tales
Magazine

Razor clams with sauce vierge

Recipe

Razor clams! They look like something from another world, but they are so delicious. Cooked in just a matter of seconds, and available throughout the whole year, these little shellfish are amazing to cook with! Enjoy.

  • 1

    Heat some olive oil in a frying pan and place the closed razor clams in the pan, make sure there is enough space between them so they can all open. Cover the pan with a lid and wait until they are ll open.

  • 2

    When all the shells are open take them out of the pan and remove the meat from the shells. Don't throw away the shells but save them for later. Before making the sauce cut the meat of the razor clams in smaller pieces and set them aside.

  • 3

    To make the sauce, chop the shalot and garlic into small pieces and quarter your tomato. Before chopping the tomato into small cubes make sure the skin and seeds are removed.

  • 4

    Heat up a small sauce pan with some olive oil and add the shalot and garlic and let them become soft. After 2-3 minutes take the pan off the heat and add the tomato, capers, lemon zest, salt and finely chopped basil to the pan. Mix everything well together and set aside.

  • 5

    Place the frying pan back on the heat with some olive oil, pan fry the razor clam meat to add some more flavour. After 1 minute add some butter let it fry for a little bit.

  • 6

    When you are done frying, place the shells on a plate and put the meat on top of them. Pour the sauce over the razor clams and finish with some olive oil.

Ingredients

  • - 16 razorclams

  • - 1 tomato

  • - 1 shalott

  • - 1 tbsp. capers

  • - 2 tbsp. lemon zest

  • - 1 tbsp. fresh basil

  • - olive oil extra vierge

  • - butter

  • - olive oil

  • - salt

  • 25
  • 4 persons