Grilled Razor-Shell Clams
Fish code 155655 Serves 2-4
These curious-looking but delicious elongated clams make a wonderful and unusual starter. Allow one or two per serving, depending on size.
4 razor shell clams
100 ml/4 fl oz Noilly Prat or dry vermouth
50 g/ 2oz home-made breadcrumbs
2 garlic cloves, crushed
2 generous tbsp fresh parsley leaves
2 tbs olive oil
1 tsp ground coriander
1 tsp flaked dried sea weed (optional)
half tsp grated lemon zest
salt and freshly ground pepper
1 Put the clams in a wide, shallow saucepan with the Noilly Prat, bring to the boil, cover and steam for 20 - 30 seconds. Take them out of the saucepan, remove the top shells (you may need to snip the hinge with scissors) and lay the bottom shells in a grill pan, clams upwards.
2 Put all the other ingredients in a food processor and blitz until well mixed. Spoon the mixture evenly over the clams.
3 Heat a grill to medium hot. Grill the clams for about 2 minutes until the breadcrumbs are lightly browned.
4 Meanwhile, boil the cooking liquid from the clams to reduce it by half.
5 Take the clams out of the grill pan and put them on plates. Pour the cooking juices from the grill pan into the reduced cooking liquid and serve separately.
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