Cheese-crusted Razor Clams With Garlic, Chilli And Lemon Thyme
This delectable recipe combines the delicate flavors of fresh razor clams with aromatic leeks, fennel, and a hint of chili, all simmered in a white wine reduction. Topped with crunchy sourdough breadcrumbs and Pecorino cheese, this dish is a true seafood delight that will surely impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 150g/5oz butter
- 1 tbsp fresh lemon
- 2 leeks
- 2 fennel
- 1 red chilli
- 3 garlic
- 300ml/10½fl oz white wine
- 1kg/2lb 2oz fresh razor clams
- 110g/4oz fresh sourdough breadcrumbs
- 20g/¾oz Pecorino
- wedges, to serve lime
Instructions
- Preheat the grill to its highest setting.
- Heat a heavy-based frying pan until hot. Add 75g/2½oz of the butter, the lemon thyme, leeks, fennel, chilli and garlic and fry over a low heat until the vegetables are softened, but not browned.
- Heat a deep-sided frying pan with a lid and add the remaining 75g/2½oz of butter and the leek and fennel trimmings and fry for 2-3 minutes.
- Add the white wine, bring to the boil and cook to reduce by half the original volume.
- Add the razor clams. Cover with the lid and cook for 4-5 minutes, or until the clams are open and just cooked (discard any clams that haven't opened). Pour the contents of the pan into a sieve over a heatproof bowl. Reserve the cooked razor clams and discard the remaining sieve contents.
- Add 200ml/7fl oz of the cooking juices to the softened fennel, leek and chilli mixture and boil to reduce the liquid by half.
- Meanwhile remove the clam flesh from the shells. Slice the clam meat on an angle into 1cm/½in pieces, then add to the pan of reduced vegetable mixture.
- Wash the razor clam shells and place onto a baking sheet, then spoon the clam and vegetable mixture into the shells.
- Place the sourdough breadcrumbs and Pecorino into a food processor and blend to combine.
- Sprinkle the breadcrumb and cheese mixture over the filled shells then place under the grill and cook until the topping is golden-brown.
- Serve on plates with wedges of lime.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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