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Before starting this Stuffed Razor Clams recipe, make sure you have organised all the necessary ingredients.
Place the clams in a large bowl filled with cold water. Soak for at least 1 hour to remove any sand.
Drain the clams, then place them on a cooking tray. Cook in a hot oven for 5 minutes, until the shells open.
Remove from the oven and set aside to cool.
Finely chop the parsley. You can use herb scissors for an easier operation.
Peel and finely chop the garlic and shallot, using a slicing knife.
Place the soft butter in the food processor bowl.
Mix until smooth. There should be no butter chunks.
Add the chopped parsley, sliced garlic and shallot, salt, ground pepper, Espelette pepper and almond powder.
Cover the bowl with a lid.
Mix until fine and homogeneous.
Add the juice of one lemon (or lime). Set aside.
Using a small palette knife, stuff each cold razor shell with the flavoured butter.
One by one, repeat the operation.
Dip each clam in breadcrumbs in order to coat the surface.
Arrange the razor clams on a baking sheet and refrigerate.
Up to this stage, this recipe can be prepared in advance. You can store the razor clams in the freezer. On the day, simply remove the clams from the freezer, then cook in a hot oven (grill function) or in a salamander for a few minutes, until the butter has melted and the surface is golden.
On the day: Arrange the clams on a baking sheet, then cook in a hot oven (grill function) or in a salamander.
Cook for a few minutes, just long enough for the butter to melt and for the surface to be golden.
Let cool a little...
... before arranging them on a serving plate, in a criss-cross stack. Enjoy!