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Razor Clams with Pancetta & Wild Garlic

HT  HD  25mins

Serves 4       Hot    Shellfish  Seafood  Herbs  Alcohol   Hors d'oeuvre  Starter  Appetizer  Gluten Wheat Free Eggless

12 Live Razor Clams (in their shells)
240ml/8fl.oz. Vermouth
180ml/4fl.oz. Water
50g/2oz Butter
1 tbsp Olive Oil
175g/6oz Pancetta , cut into small dice
12 Wild Garlic Leaves
Salt and Black Pepper


1. Wash the razor clams well under cold running water, discarding any that don't close when handled, then place in a large saucepan together with the vermouth and water. Bring to the boil over a high heat then cover with a tight-fitting lid and cook for 2 minutes or until the clams have opened. Remove the pan from the heat.

2. Remove the clams from the pan then take the meat from the shells. Cut away the dark sac then and cut the clams into three pieces. Set aside.

3. Heat the butter and oil in a large frying pan, add the pancetta and sauté for 2–3 minutes over a high heat, turning once in a while.

4. Reduce the heat, add the wild garlic leaves and reserved razor-clam meat, season with salt and pepper and cook for 2-3 minutes until the garlic leaves are just wilted and the clam meat is heated through.

5. To serve - spoon the razor clam mixture back into the shells and serve immediately.


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



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