Razor clams, so named for his or her straight-razor-like form, develop within the shallow waters of sandy seashores all over the world. In Languedoc-Roussillon, chef Laurent Chabert of Château l’Hospitalet steams the fragile shellfish rapidly, then drizzles them with their very own cooking juices and a shiny inexperienced and garlicky persillade sauce, the realm’s parsley-based reply to basil pesto. Discover razor clams at your native fishmonger, or organize them on-line from a good supply, comparable to FultonFishMarket.com. When not obtainable, this preparation can be utilized for any small, tender bivalves, together with little necks, mussels, and even shrimp.
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Couteaux en Persillade (Razor Clams in Parsley Sauce)
Slender razor clams shine in a easy inexperienced sauce on this Southern French recipe. When razors usually are not obtainable, any contemporary shellfish will do.
Yield: serves 4
Time:
20 minutes
Substances
- 2 lb. razor clams
- 2½ cups Italian parsley, picked and cleaned (2 oz.)
- 8 garlic cloves, peeled (2 oz.)
- 1 tbsp. almond flour
- ½ cups plus 2 Tbsp. extra-virgin olive oil, divided
- Kosher salt
Directions
- Clear the razor clams: Examine the shells for cracks and discard any that are broken or stay open after scrubbing. Fill a big bowl with chilly water and add the clams. Utilizing your arms, agitate the water to rinse, then switch the clams to a different bowl or strainer, discarding the water. Repeat till the water runs clear.
- Make the parsley sauce: Within the bowl of a meals processor, mix the parsley, garlic, almond flour, and ½ cup of olive oil, and course of to a nice paste. Season to style with salt and put aside.
- Warmth a big skillet over excessive warmth; add the remaining olive oil and the clams in a single layer. Cowl with a lid and prepare dinner simply till the shells have opened and the flesh seems to be opaque, 1–2 minutes.
- Utilizing tongs, switch the cooked clams to a platter. Pour any collected cooking juices over them, then drizzle over the reserved parsley sauce. Serve sizzling.
