Authortapasonline
RatingDifficultyBeginner

Razor clams roasted with red chilli - 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. Good quality olive oil is important.

Yields4 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins
 1 kg Razor Clams
 2 fresh Red Chilliessliced lengthways
 3 cloves of Garlicpeeled and sliced
 3 sprigs of Fresh Rosemary
 2 Lemons
 Extra Virgin Olive Oil
 small handful of Flat Leaf Parsleyroughly torn, to garnish
1

Heat the oven to hot.

2

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

3

Place in a roasting tray and sprinkle the chillies and garlic over. Top with the rosemary and drizzle with olive oil.

4

Roast for about five minutes, until the shells begin to open.

5

When all the shells have opened, remove them from the oven and squeeze over the juice from half a lemon.

6

Place on a serving plate and spoon over any tray juices. Drizzle with olive oil, scatter with parsley and serve with wedges of lemon to squeeze over.

CategoryCooking Method

Ingredients

 1 kg Razor Clams
 2 fresh Red Chilliessliced lengthways
 3 cloves of Garlicpeeled and sliced
 3 sprigs of Fresh Rosemary
 2 Lemons
 Extra Virgin Olive Oil
 small handful of Flat Leaf Parsleyroughly torn, to garnish

Directions

1

Heat the oven to hot.

2

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

3

Place in a roasting tray and sprinkle the chillies and garlic over. Top with the rosemary and drizzle with olive oil.

4

Roast for about five minutes, until the shells begin to open.

5

When all the shells have opened, remove them from the oven and squeeze over the juice from half a lemon.

6

Place on a serving plate and spoon over any tray juices. Drizzle with olive oil, scatter with parsley and serve with wedges of lemon to squeeze over.

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