RAZOR CLAMS A LA ANGELO

The key here is to cook everything quickly at a high heat.  If over done the clams lose their juiciness & became hard & chewy.  If you’re worried, experiment with one first.

Ingredients

Razor Clams – as many as you can eat – 6 each is a good steer

Extra Virgin Olive Oil – a good slug

Lemon – nice juicy organic one, cut into ¼’s

Black Pepper – a healthy grind

Flat leaf parsley x 1 tbsp – well chopped (not the end of the culinary world if you don’t have this, or you can use the curly stuff).

Method

1. Wash the clams in cold running water, to make sure they’re free of sand.

2. Heat a griddle, or chunky frying pan until hot. Add a drizzle of olive oil & put on the clams, hinge side down. Don’t pile them up, only one layer at a time, so you may have to do more than one pan full. You can grill them as well, but put them on the bottom of the grill pan, don’t use a wire.

3. The clams will pop open quite quickly, & when they do drizzle over a little more oil & a grind of pepper. Then flip them over, with the flesh side down. Cook for a further 1 min, max.

4. Put onto a warm serving plate, pour over the juices from the pan & a little more oil if necessary. Sprinkle over the parsley & serve with the lemon for the diners to squeeze as they wish. Cut the small muscles, which hold the clams to their shells, which is easily done & dig in. Let the feeding frenzy commence.

Wash down well with a glass of cider, a summer ale, or even a dry Fino sherry.