{"id":18973,"date":"2016-11-02T20:51:09","date_gmt":"2016-11-02T19:51:09","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18973"},"modified":"2019-07-27T19:18:18","modified_gmt":"2019-07-27T17:18:18","slug":"grilled-razor-clams-with-garlic-and-parsley","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=18973","title":{"rendered":"Grilled Razor Clams with Garlic and Parsley"},"content":{"rendered":"

\"couteauxp\"I love razor clams for their\u00a0delicate taste, still recognisable in the\u00a0presence\u00a0of strong seasoning, and, most of all, for their texture: soft, but slightly al dente. For years, imagining\u00a0they were tricky to prepare and\/or clean, I was too scared to\u00a0buy them and ruin\u00a0the whole big bunch (they are sold in bunches here). Last weekend\u00a0I finally dared cooking them\u00a0for the first time and…\u00a0they\u00a0turned out to be\u00a0the best razor clams of\u00a0my life!\u00a0I still cannot believe such a simple process\u00a0yields such outstanding results. You can easily serve\u00a0them as a starter, as a\u00a0light\u00a0main course with a salad or simply have them as a gourmet snack (which\u00a0begs for a glass of chilled ros\u00e9!).<\/p>\n

For this first experience with razor clams I didn’t use any particular recipe. I simply\u00a0chose\u00a0the most popular French\u00a0way to serve this shellfish, i.e. grilled with a\u00a0mixture of\u00a0parsley, garlic and butter. Some recipes also add some breadcrumbs for an additional crunch, but I chose to skip them this time. There is also a choice between seasoning the clams before the grilling process and after. I preferred to add parsley butter before. As much as I didn’t search a precise recipe, I did look well\u00a0for\u00a0best\u00a0ways to clean the clams. Luckily\u00a0salt water soaking was cited everywhere as the best way to get rid of sand (the laziest seafood cleaning method I can imagine).<\/p>\n

TIPS: You can use only olive oil in the parsley mixture and skip the butter.<\/p>\n

Preparation: about 30 minutes + 1 hour soaking<\/em><\/p>\n

Ingredients (serves two as a main course or four as a starter):<\/em><\/p>\n

500 – 600 g\u00a0razor clams<\/em><\/p>\n

several tablespoons salt<\/em><\/p>\n

extra virgin\u00a0olive oil<\/em><\/p>\n

(freshly ground pepper)<\/em><\/p>\n

Parsley and garlic butter:<\/em><\/p>\n

2 tablespoons softened butter<\/em><\/p>\n

about two handfuls of roughly chopped parsley leaves<\/em><\/p>\n

2 garlic cloves, crushed<\/em><\/p>\n

1 teaspoon salt<\/em><\/p>\n

Place the razor clams into a big bowl filled with cold salted water (count at least two tablespoons per litre) and leave them for one hour. This way they will get rid of their sand.<\/p>\n

In the meantime prepare the parsley butter, mixing the garlic, the butter, the salt and the parsley leaves in a food processor.<\/p>\n

Wash the\u00a0razor clams in cold water and rinse well.<\/p>\n

Place them in an empty pan at medium heat and warm until all of them open up (you can put a lid to accelerate the process, but usually it takes about 3 minutes).<\/p>\n

Do this in several batches, so that you don’t overcrowd the pan. Drain on paper towels. (Don’t worry if some of them fall completely out of their shells, you will put them back into their homes afterwards).<\/p>\n

Remove the upper shell’s part (it’s not necessary, but this part is completely useless and takes space on a baking tray). Place the open razor clams in a baking dish\/tray on\u00a0their shell’s lower part and brush with garlicky butter.<\/p>\n

Heat the oven grill\/broiler and grill them until the garlic bits start becoming golden (this should take about ten minutes). Make sure the garlic doesn’t brown too much; it will become bitter.<\/p>\n

You can also grill them in a normal grill and spread the garlic butter juste before serving.<\/p>\n

Sprinkle them with olive oil while they are still hot and serve them simply with good quality\u00a0bread or baguette (you can also season them with ground pepper).<\/p>\n","protected":false},"excerpt":{"rendered":"

I love razor clams for their\u00a0delicate taste, still recognisable in the\u00a0presence\u00a0of strong seasoning, and, most of all, for their texture: soft, but slightly al dente.…<\/p>\n","protected":false},"author":1,"featured_media":18979,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[204,10,33,191,85],"tags":[],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18973"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18973"}],"version-history":[{"count":14,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18973\/revisions"}],"predecessor-version":[{"id":20751,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18973\/revisions\/20751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18979"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}