Baked Stuffed Razor Clams is a modern British recipe for a classic starter of razor clams baked with a bread, oil, white wine, garlic and parsley topping. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Stuffed Razor Clams.
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Ingredients:
500g razor clams (in their shells)
8 tbsp slightly-stale bread, Grated
1 garlic clove, crushed or very finely chopped
4 tbsp extra-virgin olive oil
2 tbsp White wine
2 tbsp flat-leaf Parsley, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Begin by preparing the razor clams. Soak them in salted water so that they purge all the impurities and sand for about 40/60 minutes.
Once this is done, gently open the valves. At this point, move the foot of the mollusk aside until you discover the black sac which is about halfway through the body. Now all that remains is to gently tear the bag, being careful not to detach the rest of the mollusk from the valves. Wash them under running water.
Pre-heat your oven to 180°C.
In a bowl combine the breadcrumbs, the oil, the garlic, parsley, extra virgin olive oil, a pinch of salt, black pepper and white wine. Mix everything together to obtain a homogeneous mixture.
Cover a baking tray with parchment paper and arrange the open razor clams on top. Place a little of the flavoured breadcrumbs on each razor clam to cover the meat, and add a drizzle of oil.
Transfer the razor calms to the centre of your pre-heated oven and bake for 15 minutes. Serve immediately.
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