Grilled Razorshell Clams

Grilled Razor-Shell Clams

Serves 2-4

These curious-looking but delicious elongated clams make a wonderful and unusual starter. Allow two or three per serving, depending on size.


  • 6 large or 12 small 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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