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Razor Clams in White Wine

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.


  More Starter  Recipes  |    Razor Clams Cooking, Prep & Information    More Spring Recipes



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