Hey, you! Did you know that Razor Clams is called "Couteaux" in France? I found that out when I was shopping at Grand Frais one day. I find that interestingly funny as razor is a blade and a "couteaux" is a knife. Anyways .... 😅😅 This recipe is just one way we like to enjoy Razor Clams. Of course served with rice. Otherwise, we turn this Asian with the use of soy sauce and oyster sauce. That's pretty good too! 😋😋
Sauteed Razor Clams with Garlic and Parsley
500g Razor Clams,
2 tbsps Olive Oil
6 Garlic cloves, minced
Prepare the razor clams by soaking them in salt water for at least 30 minutes. Then rinse with clean cold water.
In a wok, heat the olive oil and the butter on high heat. The olive oil will prevent the butter from burning.
When the butter starts to brown, add the minced garlic to the wok and stir.
When the garlic becomes fragrant, add the razor clams to the wok and stir.
Cook the clams for 2-3 minutes. They will open up. Careful - don't overcook the clams as they will be rubbery.
Season with salt and black pepper.
If the clams release a lot of juice, I like to transfer the clams to a serving dish and I reduce the sauce on high heat until it thickens.
Transfer the sauce to the clams.
Serve hot and enjoy! 😊
Let me know what you think!