Less is more. That rule goes for most things in life. And I guess for this little snack as well.
You can actually relatively easy pick your own razor clams. And all you need is salt. And a tide calendar. And luck. So yeah, I bought these razor clams. You know our luck. But what you have to do, is go to the beach at the lowest of tides. You should be able to see small crevices in the sand. It looks a bit like keyholes. You sprinkle some kitchen salt into the hole and pour some water over. If there is a razor clam down there, it will pop up. Be gentle, and pull it up.
When cooking the clams, you should be very much aware of dead clams, because it can tie you to the toilet for at couple of days. Not really desirable. So squeeze the clam a little, and you can feel if it is alive. Discard all broken clams.
I removed the clams from the shells and used them for serving the clams, but you could have added the clams on top of grilled bread – bruschetta style – instead. This snack / starter is suitable for 4-6 people. When the clams have been steamed and cleaned, there is not much left.
- 7-800g razor clams
- 2dl dry white wine
- 1 shallot
- 1 carrot
- 15g of butter
- 2 tomatos
- 1 tbsp capers
- 1 lemon
- 1 tbsp olive oli
- Salt and pepper
Finely dice onions and carrot. Sautee in butter until the onions i transparent. Add white wine and close with a lid.
Rinse the clams, discard dead and broken clams.
Steam the clams for two minutes until they open. Remove the clams.
Open the clams, remove the meat. You should only use the clean muscle. Cut it in smaller pieces.
Add diced peeled tomato, finely diced capers, lemon cest and juice, olive oil, salt and pepper to the meat.
Place the tomates and clams back in the shells. Top with basil.
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