I am quite happy to admit that this is not everyone’s ideal present but this has cheered me up intensely. Work is quite intense at the moment, I have 2 quite large projects underway, along with a large delivery for next week Tuesday. Busy busy busy. As some might say, it keeps me out of trouble.
But that’s okay, because Simon went to pick up some pictures from the framers for me. And came back with some of these amazing looking razor clams. Last time I had razor clams, I was in Spain, Malaga to be precise, en-route to see the ever amazing Mishka & Dan, and we’d stopped for a quick tapas lunch while sight seeing. And as is our custom, ordered something we had no idea about. It turns out that Navajas means razor clams and we were hooked.
Not only did he manage to collect these fresh razor clams, but he also managed to call in at Avery’s Wine Merchants. Avery’s is a great place. Well, it’s a great place if you like wine. If you’re into buying wine when it’s 3 for £10, it’s not a great place. He purchased a quite delicious spanish white to accompany the razor clams – a Sabartes sauv blanc. Light and crisp – perfect for serving with shellfish and starters.
They are basically incredibly easy. Rinse the clams as much as possible. Leave them in a little chilled water for a while so that you really get all the grit out of them. This is probably the most time consuming part. Then once rinsed, heat a little olive in a frying pan and once hot, put the clams in, hinge side down (you’ll see the hinges). Cook until they have opened up – this takes about a minute. Turn them over to cook the meat side down for 1 minute. Serve with lemon.
If they are too rubbery, they’re overcooked.
We had duck pad thai for main course. Simon misread the recipe, and used double the amount of chillis in it. I nearly died and had to drink lots of wine to compensate.