Baked Razor Clams with Parsley and Garlic from Le Caprice by AA Gill and Mark Hix
Razor clams are not often seen on the fishmonger’s slab. The idea came from a meal in Spain, where they were cooked very simply; and that’s the only way to prepare these phallic-looking objects.
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Ingredients
- 3 cloves garlic, peeled and roughly chopped
- 1 small onion, peeled and roughly chopped
- 50 ml white wine
- 10 g thyme
- 2 kg live razor clams
- salt
- freshly ground black pepper
- stalks from the parsley
- 2 tsps salt
- 90 g butter
- 120 g butter
- 15 g parsley, stalks removed and reserved, washed and finely chopped
- 4 cloves garlic, peeled and crushed
- 60 g fresh white breadcrumbs
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