Razor Clams in
HT HD 20mins
Serves 4 Hot
Shellfish Seafood Herbs Alcohol Hors d'oeuvre
Starter Appetizer Gluten Wheat Free Eggless
240ml/8fl.oz. Dry White Wine
2 tbsp of Finely Chopped Shallots
2 Garlic Cloves, crushed
Salt and Black Pepper
12 Live Razor Clams (in their shells)
2 tbsp of Freshly Chopped Parsley
240ml/8fl.oz. Double Cream
1. Place the wine, shallots, garlic, salt and pepper in a large saucepan, bring
to the boil and continue to boil rapidly for 2-3 minutes.
2. Wash the razor clams under cold running water and discard any that don't
close when handled. Add the razor clams, reduce the heat, cover with a tight
fitting lid and cook for 2-3 minutes until all the shells are open. Discard any
clams which have not opened.
3. Stir in the cream and parsley, bring back to simmering point and cook for a
further 2 -3 minutes. Serve immediately.
Tip: It is a good idea to warn diners to cut off and discard the black “digger”
tip from the razor clams as they can be very gritty.
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