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    • Chilli and Garlic Razor Clams

    Mark Sharron
    Easy
    15 minutes
    2 to 4
    The razor clam is one of the most prized coastal treats in Britain. All you have to do is add some basic ingredients and pop them in the oven.
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    Ingredients

    • 1 1⁄2 lb. razor clams, washed thoroughly
    • 5 tablespoons extra-virgin olive oil
    • 4 cloves garlic, minced
    • 3–4 dried chiles de Arbol, crumbled
    • 1⁄4 cup white wine
    • 1 1⁄2 cups flat-leaf parsley leaves, minced
    • Salt and pepper to taste

    Method

    • Step-by-Step Method for Chilli and Garlic Razor Clams
    • Wash razor clams thoroughly under cold running water to remove any sand or grit
    • Mince flat-leaf parsley leaves and set aside
    • Mince garlic cloves and set aside
    • Crumble dried chiles de Arbol and set aside
    • Heat a large sauté pan over medium-high heat
    • Add extra-virgin olive oil to the hot pan
    • Once oil is shimmering, add minced garlic and crumbled chiles
    • Sauté for 45-60 seconds until garlic is fragrant, stirring frequently
    • Add washed razor clams to the pan in a single layer
    • Season clams lightly with salt and pepper
    • Sauté clams, tossing occasionally, for 1 minute
    • Pour in white wine, allowing it to sizzle and deglaze the pan
    • Cover the pan and steam clams for 2–3 minutes until shells open and meat is opaque
    • Discard any clams that do not open
    • Remove pan from heat and immediately transfer clams and pan juices to a serving platter
    • Scatter minced parsley evenly over the top
    • Spoon pan juices over the clams for extra flavor
    • Serve immediately with grilled crusty bread or over steamed rice, if desired
    • Plate with lemon wedges for brightness and garnish with extra parsley if desired