Today I'm making baked razor clams with garlic and parsley, an easy recipe to bring all the fresh flavor of the sea straight to the table. With just a handful of ingredients and a quick garlic-parsley drizzle, you get a wonderful starter to share among four. I love serving them fresh from the oven, while they're tender and juicy, without anything masking their natural taste.
If you want to know how to cook razor clams effortlessly, the secret is purging them thoroughly to get rid of any grit and keeping a close eye on the cooking time. This recipe takes 30 minutes of prep and just 8 minutes in the oven: make sure not to overbake them so they don't turn rubbery. A fantastic starter for any family meal.
To round out a seafood spread, try my Baked white prawns and my Mussels with pesto, two wonderful dishes for sharing.
In this recipe they need about 8 minutes. Keep an eye on them while baking and avoid leaving them in longer than necessary, as they can quickly become dry and tough.
Stand them upright in a tall container filled with cold salted water so they can purge the sand. Change the water if it gets cloudy and rinse them thoroughly before arranging them on the baking sheet.
I recommend keeping the garlic and parsley oil ready in the fridge and baking the clams right before serving. If you have leftovers, place them in an airtight container in the fridge within two hours and enjoy them the following day.
Fish & seafood
Fish & seafood
Fish & seafood
Fish & seafood
Fish & seafood
Fish & seafood
Fish & seafood
Fish & seafood
