Razors are a bivalve mollusk with an elongated shape reminiscent of barber’s razors, from which they have taken their name. It is a relatively affordable shellfish that I usually prepare at appetizer time, cooking them in the oven or in stews with sauce.
Today we are going to prepare the most classic recipe, the grilled razor clams recipe, one of the tastiest ways to enjoy this product, normally from the Galician coast.
It is important clean razors well leaving them in water for a few hours and changing it from time to time, just as we do with clams, to avoid leaving us with dirt, which can spoil the pleasure of eating this tasty and meaty product. Once clean, grilling them is a simple task as you will see below.
To thoroughly clean the razor clams, place them in a container with water and a little salt and they are left there for several hours so that the knives expel the sand they contain inside. Then they are taken out and washed with fresh water.
Heat the griddle and add a splash of oil, which is then removed with a piece of paper. When the griddle is very hot, place the knives on the griddle, seasoning them with a little salt.
It will be enough to leave them on the griddle for two minutes so that they are on point. While the razor clams are cooking, finely chop the garlic cloves and parsley, mixing them evenly.
When removing the blades from the plate, a teaspoon of that mixture on each one and are served piping hot. The special touch is achieved by spreading the oil and water that have been released on the griddle over the razor clams.
Jata GR195 Grill Pan Cooks Equally on the Entire Surface 46 x 25 cm Non-stick PFOA Free Very scratch resistant Easy cleaning with Sauce Collection Tray, Black Color
With what to accompany grilled razor clams
The grilled razor Freshly made and warm, they are delicious without further additions, although there are those who prefer to add a squeeze of lemon. To accompany them, a Ribeiro, Albariño wine or any Galician wine of your choice.
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