9 September, 2015
Couteaux de mer / razor clams
I read about these in a French cooking magazine some time ago, but despite having a very good fishmongers’ next to me, I never came across these until some day during our Spanish Holidays! It turns out that these are nothing special in the Alicante area, and you can have a nice bag of shells for barely 4 EUR!
So obviously, I got the bag and rushed home to make them! And making them is really easy, pretty much like mussels. The key here is to rinse them thoroughly several times in salted water (unless you like sand, but I guess not), and not overcook them.
Ingredients
- 30-40 razor clams
- butter or olive oil
- 2-3 cloves garlic
- 1 glass of dry white wine
- Fresh parsley, chopped
- Fresh ground black pepper
Instructions
- Rinse the clams several times in salted water.
- Drain them well
- Heat a pan and add butter or olive oil and garlic.
- Cook it until translucent.
- Add the clams, and white wine and cook just a few minutes.
- Add parsley and pepper and serve with fresh bread!
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