Razor Clams in Wine and Garlic
Razor clams are simply delicious and this recipe for razor clams in wine and garlic is a tapas specialty if you can find a good seafood tapas bar. From time to time the Orce fishmonger sells razor clams and a popular way to cook them is simply ‘a la brasa’ or grilled, steamed clams in a tomato salsa are also a popular. For this recipe though we are using white wine, garlic and butter along with plenty of seasoning. Make sure the fresh bread is handy for mopping up all that delicious infused liquor.
Preparation: 10 minutes
Cooking: 10 minutes
Serves 2 – 3
20 x Fresh razor clams
200mls white wine
4 Garlic cloves, chopped
1 Fresh chilli, chopped
2 Tbsp fresh parsley, chopped
Black peppercorns, ground
- Heat a generous splash of olive oil in a terracotta cazuela.
- Add the butter and once melted add the garlic, chilli and pepper.
- Meanwhile, scrub the razor clams under a cold running tap.
- Throw the clams into the cazuela and add the wine, turn up the heat until the wine begins to bubble.
- Add the chopped parsley and season with salt and pepper.
- Serve clams in the cazuela with plenty of fresh crusty bread.