Clams with a kick - Fishbox
Ingredients
1 tbsp. olive oil
6 cloves garlic, sliced
2 chillies, sliced, with or without seeds to taste
6 razor clams, rinsed thoroughly
1/2 glass of white wine or lilet blanc or white vermouth
A good sprinkling of dried seaweed or
a handful chopped flat-leaf parsley leaves
Method
Use a frying pan with a lid and gently fry the garlic and chillies in the olive oil for about 5 minutes until nicely softened
Add the half glass of alcohol and turn the heat up, add in the razor clams and put the lid on
Allow to cook for around 3 minutes until the shells are open and the clams are cooked through
Take off the heat and remove the razor clams
Mix in the seaweed or parsley into the sauce in the pan
Trim the clams (cut off the dark bits) and thickly slice - lay the pieces out in the shells and spoon over the sauce with the garlic and chillies
Serve with crusty bread
