As I was strolling through the market this weekend, I spotted a bunch of razor clams just waiting for me! This shell instantly transports me to vacation!
Razor clams are simple to prepare and perfect as a starter or appetizer, accompanied by a good glass of white wine!
No griddle... never mind! I prepared them in the simplest way possible: baked in the oven, with a garlic and parsley stuffing. The little extra? The Urfa pepper added just before serving gave them that PERFECT kick!
Ingredients (for about thirty razor clams)
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1 bunch of flat-leaf parsley
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3 cloves of garlic
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40g butter
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20g breadcrumbs
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Salt, pepper
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Urfa pepper "MAISON BARTHES" (1 to 2 teaspoons, according to your taste)
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1 lemon
The recipe
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Soak the razor clams in cold water for 1 hour to remove impurities.
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In a blender, combine the peeled and destemmed garlic cloves, parsley, breadcrumbs, and butter. Season with salt and pepper.
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Blend until a homogeneous paste is formed.
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Preheat the oven to grill mode.
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Drain the razor clams, open them with a small knife (just cut the muscle).
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Arrange the open razor clams on a baking sheet, then fill them with the parsley stuffing.
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Bake under the grill for 5 minutes.
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When they come out of the oven, drizzle with lemon juice and generously sprinkle with Urfa pepper.
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Serve immediately, while hot.
