Roasted Razor Clams
These little chaps are hold to get hold of but when they are available be sure to snap them up. They are simple to prepare and cook and make a great starter or addition to a tapas platter. Soak them before you cook them to remove any sand and don’t eat the little black bit inside. It’s the stomach and can taste bitter and gritty.
- 1 kg razor clams,
- 2 fresh red chillies
- 3 cloves of garlic
- 3 sprigs of fresh rosemary
- olive oil
- 1-2 lemons
1. Heat your oven to its hottest temperature
2. Clean the clams under running water, ensuring any seaweed is removed at that they are all closed. Give them a gentle tap, they should shut. Discard any open ones.
3. Place the clams in a roasting tin
4. Chop the chilly and garlic finely and scatter over the clams.
5. Place the rosemary sprigs over the top and drizzle with olive oil.
6. Roast until the shells start to open. This should take around 5 minutes.
7. Once all the clams are open, remove them from the oven and squeeze over the juice from half a lemon.
8. Place the clams onto a serving plate and squeeze over more lemon juice.
9. Drizzle with extra virgin olive oil.
10. Serve with French bread to mop up the delicious seafood and lemony juices.