Razor Clam with
Sauce Vierge
Ingredients
• 16 razor clams
• 1 tomato
• 1 shallot
• 1 tbsp. capers
• 2 tbsp lemon zest
• 1 tbsp fresh basil
• olive oil extra virgin
• butter
• olive oil
• salt
Indulge in a Culinary Masterpiece: Razor Clam Delight with Vierge Sauce
Step-by-Step Guide
STEP 1:
Heat some olive oil in a frying pan and place the closed razor clams in the pan, making sure there is enough space between them so they can all open. Cover the pan with a lid and wait until they are all open.
STEP 2:
When all the shells are open, take them out of the pan and remove the meat from the shells. Save the shells for later. Cut the meat of the razor clams into smaller pieces and set them aside.
STEP 3:
To make the sauce, chop the shallot and garlic into small pieces and quarter your tomato. Remove the skin and seeds before chopping it into small cubes.
STEP 4:
Heat up a small sauce pan with some olive oil and fry the shallot and garlic until they become soft. After 2-3 minutes, take the pan off the heat and add the tomato cubes, capers, lemon zest, salt and finely chopped basil into the pan. Mix everything well together and set aside.
STEP 5:
Place the frying pan back on the heat with some olive oil, pan fry the razor clam meat to add
more flavour. After 1 minute, add some butter and fry them for a little bit.
STEP 6:
Once done frying, place the shells on a plate and put the meat on top of them. Pour the
sauce over the razor clams and finish with some olive oil.
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RAZOR CLAMS
Razor-shells are fished in pure waters at the right time in order to ensure all its quality. The razor natural oil which appears on the surface when the can is opened indicates its best quality.