Grilled Razor-Shell Clams
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
- 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.
- Put all the other ingredients in a food processor and blitz until well mixed. Spoon the mixture evenly over the clams.
- Heat a grill to medium hot. Grill the clams for about 2 minutes until the breadcrumbs are lightly browned.
- Meanwhile, boil the cooking liquid from the clams to reduce it by half.
- 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.