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Chilli Grilled Razor Clams with Thyme

HT   MC   35mins

Serves 4       Hot   Shellfish   Seafood   Herbs   Spices   Main Course   Eggless

175g/6oz Butter
1 tbsp Olive Oil
1 small Red Onion, very finely chopped
1 Small Fresh Chilli, deseeded and finely chopped
2 Garlic Cloves, crushed
1 tbsp Fresh Thyme Leaves
Salt and Pepper
180ml/6fl.oz. Water or light Fish Stock
1kg/2lb.2oz Fresh Live Razor Clams, (in their shells) washed and drained
100g/4oz Fresh White Breadcrumbs
50g/2oz Cheddar Cheese, finely grated
25g/1oz Parmesan Cheese, finely grated
Lemon Wedges to serve


1. Heat the butter and oil in a large saucepan, add the onion and sauté for about 5 minutes until soft and translucent.

2. Add the chilli and garlic and sauté, stirring constantly,  for  1-2 minutes then add the thyme, water or stock, salt and pepper and bring to the boil. Reduce the heat and simmer for 2-3 minutes.

3. Add the razor clams, cover with a tight fitting lid and cook for 4-5 minutes, or until the clams open then remove the razor clams from the pan, discarding any clams that haven't opened. Reserve the remaining contents of the pan.

4. Preheat the grill to hot. Remove the meat from the shells. Cut away the dark sac then and cut the clams into three or four pieces then return to the pan containing the onion mixture and mix well.

5. Place the razor clam shells into the grill pan in a single layer, then using a slotted spoon, divide the clam and vegetable mixture between the shells.

6. Mix the breadcrumbs and cheeses together in a mixing bowl, then sprinkle over the filled shells and grill for 3 – 5 minutes or until the topping is crisp and golden-brown. Serve with lemon wedges.



 Razor Clams Cooking, Prep & Information   |    More Spring Recipes   |  General Fish Prep & Cooking Times  


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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