Authortapasonline
RatingDifficultyBeginner

Razor clams with garlic - they may be available frozen and ready to cook, but if they are fresh, soak them before you use them to remove any sand and don’t eat the little black bit inside - it’s the stomach and can taste bitter and gritty. Chopped red chilli is an option.

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 1 kg Razor Clams
 4 cloves of Garlicpeeled and finely chopped
 50 ml White Wine
 handful of Flat Leaf Parsleychopped
 large pinch of Sea Salt
 4 tbsp Olive Oil
1

Rinse the razor clams under running water and discard any which do not close with a gentle tap.

2

Heat the oil in a frying pan and cook the garlic over medium heat for about five minutes, until beginning to turn pale golden.

3

Add the razor clams and the wine and cook, covered, for about three minutes, until all the shells have opened.

4

Add the salt and stir the parsley through.

5

Place on a serving plate and drizzle with the sauce.

CategoryCooking Method

Ingredients

 1 kg Razor Clams
 4 cloves of Garlicpeeled and finely chopped
 50 ml White Wine
 handful of Flat Leaf Parsleychopped
 large pinch of Sea Salt
 4 tbsp Olive Oil

Directions

1

Rinse the razor clams under running water and discard any which do not close with a gentle tap.

2

Heat the oil in a frying pan and cook the garlic over medium heat for about five minutes, until beginning to turn pale golden.

3

Add the razor clams and the wine and cook, covered, for about three minutes, until all the shells have opened.

4

Add the salt and stir the parsley through.

5

Place on a serving plate and drizzle with the sauce.

Navajas al Ajillo