Thursday, 18 August 2016

Razor Clams with Choritzo, Spring Onion and Parsley.

Clean the clams in cold water and place in a large sauce pan with a tight fitting lid and a glass of white wine - cook on a high heat for about a minute until the clams open. remove from the heat.

Remove the meat from the clams and cut away the dark sack in the centre. Rinse where the sack was to remove any sand and cut the clams into three pieces.
Heat a little oil in a pan and add chopped cooking choritzo cook on a medium heat for a few minutes. When the choritzo is releasing its oils add chopped spring oinion and the clams and reheat for a couple of minutes.
When cooked transfer back into the clean shells and scatter with chopped parsley.

No comments:

Post a Comment