A goddamn summer sensations. Big a$$ prawns and naughty little razor clams cooked in white wine and garlic with LASHINGS, yes LASHINGS of tarragon butter, served with crusty bread and vino. Razor clams are like a sweet, firmer, CHEAPER scallop. This is your sign to make yourself something utterly lush but super simple for dinner tonight. Bon appetite!
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INGREDIENTS:
Fresh prawns and razor clams. (From J’s fishmonger, Southampton)
A bunch of tarragon finely chopped
6 cloves garlic, chunky slices
1 large glass dry white wine
1 lemon
4tbs butter
Drizzle of olive oil
•to serve•
Crusty bread
Olives
MORE WINE
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METHOD:
Razor clams first. Rinse them under cold water to remove any sand and grit, then place in a bowl of cold water for 10 minutes and rinse again. They need to be alive and super fresh. They should open when gently tapped. I cooked my razor clams whole and in with the prawns so u need to know which part ur going to eat when it arrives at the table. Razor clams are full of sand so cleaning beforehand is essential. You can either remove the foot and sand/intestines after steaming OR just remove these as you eat. The latter is easier so that’s what we are doing.
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In a large , deep frying pan heat the butter and some olive oil until starting to bubble and foam. Throw in the garlic and cook for approx 3 mins. Add the prawns and razor clams. Turn up the heat slightly and add white wine and salt. Cover with a lid and cook for 4 minutes, or until the prawns are pink and the clams are open and supple.
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Remove the lid and finish with tarragon, more butter and a squeeze of lemon. Bask in these oceanic delights and don’t forget to dip that bread!
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