One of good things about the weekend is that local fishmongers are very freshly stocked with their “catch of the day”. I love that feeling when standing in front of iced shelves fully covered by sea food and you just simply don’t know what to buy?
Every time when I think I’ve had enough time to make a decision whilst queueing, and I hear “what can I get you, Sir?”, my fishmonger can read from my eyes – I DON’T KNOW! Are you after some fish? Had it last time, I reply back. Scallops? He continues. Not this time. Why don’t you have a bunch of Razor clams? Why don’t I! I reply enthusiastically. Never mind the inpatient clients behind me, waiting to be served. I just got I didn’t know I wanted! Which makes my weekend a bit more exciting.
Razor clams are this type of seafood which doesn’t require a lot of preparation; good old salt and pepper plus, shaved shallots, butter and ginger…and they’re ready to go in the oven!
Roast them at 200C for about 10min on greaseproof paper, turning the tray around to ensure that clams cook evenly. Once they open, sprinkle generously freshly grated gruyere cheese and roast for another 5mins until cooked through.
Once they’re ready, serve on a piece of bread or baguette, garnished generously with chopped parsley or chives.
PS. Just make sure the clams are rinsed throughly of sand before seasoning them.
ENJOY !
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