Monday, 3 March 2014

Razor clams with parsley and garlic vinaigrette

I finally made it!. On Friday, as I had been assured, razor shells appeared again at the market Sant Antoni, obviously all of them  alive, because only these are suitable for consumption. Those which I bought had so much vitality that when I tried to take a picture, one of them shot at me with water and almost wet my camera lens:). The natural habitat of these mollusks - just like the other clams - are the sands of the sea, hence don't freak out if you detect creaky sand in your teeth while eating them:). You will probably forget about it very quickly, savouring the delicious taste of these sea creatures.


16 razor clams
2 tablespoons chopped parsley
2 cloves of garlic
juice of half a lemon
olive oil (2 times the amount of lemon juice)


The first step is to clean well the razor shells. For this reason, put them into a container with cold water and a handful of coarse salt. Keep it in refrigerator during 1-2 hours (thus, the majority of sand will be removed). Before using, rinse them thoroughly under running cold water.

In the meantime, prepare the vinaigrette sauce. Put the parsley and garlic in a blender. Add the lemon juice and blend all the ingredients. Then pour the olive oil and mix until the sauce thickens.

Put  the razor shells on a hot frying pan greased with 1 tablespoon of olive oil. Fry them for about 1 minute on each side, and when they start to open pour over each of them a bit of the vinaigrette sauce. Fry for 1-2 minutes or so, but not too long, because the meat may become tough and chewy. Put them on a plate and pour the sauce from the pan atop.

Enjoy !!!

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