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By Well Seasoned, Feb 28 2019 02:00AM

If you’re brave enough to go to the beach in late Winter, try hunting for razor clams (or, as they’re known in Scotland, ‘spoots’.) These elongated molluscs resemble the shape of a cut-throat razor, hence the name, and they make for excellent eating.


Despite the risk of some pretty inclement weather, February is a good time to collect and eat shellfish because most will spawn during the warmer summer months. For some reason (as with many of our shellfish) we don’t eat many razor clams in the UK, but they are gobbled up by our continental cousins, and for good reason. Their flesh is firm and meaty, and although it has a fairly subtle taste, it partners very well with some big, bold flavours. In Portugal and Spain they are frequently cooked up with chorizo and other spicy meats.


If you want to try catching your own, first you need to locate a likely razor clam bed. There’s nothing like a bit of local knowledge, so do some research and ask around first, but sandy, flat beaches are their preferred habitat. You’ll need to check tide tables and aim to be on the beach at the beginning of the slack, low, spring tide (the very lowest tide) in order to have an hour at the lowest water line. Then look for little keyhole-shaped holes in the sand.


Using a large spouted bottle, pour several tablespoons of fine table salt into the hole and wash it down with water from a squeezy washing-up-liquid bottle or similar. The high salt levels irritate the clam and after a few moments you should see the surface being pushed upwards before the top erupts out of the sand. Grip the shell between two fingers, then firmly but slowly pull the clam out from its burrow. Make sure you grab the shell quickly and hold on; if you let go or wait too long they will bury themselves back in almost as quickly as they came out.


Your razor clam should be at least 10 centimetres (4-inches) in length. If it is, put it in your bucket. If not, put him back for another day.


If you draw blank or don't fancy the bracing weather, your local fishmonger should be able to help you out, with a bit of notice.


Razor clams are a little fiddly to prepare but once the clams are steamed open, the meat will pull easily from the shell and the inedible parts can be cut away.


Lay the clam flat on the board with the rounder end to the left, cut this off close to the dark sac. Lift the frilly wing up and slice off the cylindrical piece of meat with the pointed end. Now trim the wing away from the dark sac. Scrape off any odd bits of sand as you go. Now the meat can be sliced into halfcentimetre pieces ready to use. If you’re unsure at any point, the internet has plenty of useful videos on fish and shellfish preparation.

By Well Seasoned, Jul 11 2017 03:14PM

Last weekend, in glorious sunshine, Russ did a demo at the Dorset Seafood Festival. Centred around Weymouth harbour, the festival is a celebration of all things fishy and although squid was on the menu for the demo, we took the opportunity to hand out our very first piece of official marketing material for the Well Seasoned book. This recipe for razor clams features in the book's February chapter but you might still be able to find some clams on your fishmonger's slab, so we thought we'd share it with you. Enjoy (and keep an eye on the blog for more sneaky previews as we approach March 2018)!


RAZOR CLAMS WITH HERB CRUMB, LEMON AND PARSLEY BUTTER


These are a little fiddly to prepare but for this particular recipe all the prep can be done in advance so it will take the pressure off! Once the clams are steamed open, the meat will pull easily from the shell and the inedible parts can be cut away. Lay the clam flat on the board with the rounder end to the left, cut this off close to the dark sac. Lift the frilly wing up and slice off the cylindrical piece of meat with the pointed end. Now trim the wing away from the dark sac. Scrape off any odd bits of sand as you go. Now the meat can be sliced into half centimetre pieces ready to use. If you're unsure at any point, the internet has plenty of useful videos on fish and shellfish preparation.


Serves 4 as a starter


For the clams

1kg live razor clams, thoroughly washed

75ml white wine


For the butter

50g unsalted butter

½ lemon, grated zest only

1 dsp lemon juice

freshly ground black pepper

reduced clam cooking liquid

1 dsp chopped flat leaf parsley


For the crumb

1 tbs olive oil

1 clove of garlic, smashed

40g day old bread, preferably a rustic loaf, torn into pieces.

1 tbs chopped flat leaf parsley


Method


Before you start cooking the clams, have a roasting tin of ice ready to chill them as soon as they are cooked.


To cook the clams, heat a large casserole or sauté pan that has a tight fitting lid. When really hot, drop in the clams and pour in the wine. Put the lid on immediately and steam over a high heat for 1 minute until the clams are open. Use tongs to drop the clams onto the ice. Pass the cooking liquid through a fine sieve into a small clean pan and reduce until syrupy. Allow to cool. Prepare the clams as described above and then chill the sliced meat for a few minutes. Beat the butter together with the lemon zest, juice and a few grinds of pepper. Gradually beat in the clam cooking liquid, checking for seasoning as you go. The liquid will be salty so stop when the butter is well seasoned. Add the parsley and mix in the clam flesh. Select eight of the largest and best looking shells, give them a scrub and then place in a pan of water and bring to the boil to sterilise. Drain and dry off. Allow to cool.


For the crumb, heat a tablespoon of olive oil in a small pan and add the garlic. Cook, turning frequently, to make a garlicky oil. Don't let the garlic go beyond golden or it will start to take on some bitter notes. Blitz the bread with the parsley, garlic and oil to make coarse breadcrumbs.


To serve


Fill the clam shells with the buttery clam meat and top with the breadcrumbs, grill under a hot grill for 2 minutes until bubbling and golden. Serve immediately with lemon wedges and bread for mopping up the juices.


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