Baked Stuffed Razor Clams

Name: Baked Stuffed Razor Clams
Cuisine: British
Ingredients: 500 Grooved razor shell; 8 tablespoons Grated bread; 1 clove Garlic; 4 tablespoons extra virgin olive oil; 2 tablespoons White wine; Parsley; salt and pepper

Massi Chef Channel @massichefchannel

Ireland

Sea razor clams (or cappalunga) like other molluscs such as mussels, are excellent seafood appetizer, but we can also consume them as a light meal perhaps alongside a nice sauté of seafood and a mixed salad. #mycookbook

Massi Chef Channel @massichefchannel

Saved

Ingredients

500Grooved razor shell
8 tablespoonsGrated bread
1 cloveGarlic
4 tablespoonsextra virgin olive oil
2 tablespoonsWhite wine
Parsley
salt and pepper

Saved

Steps

1

Let's start preparing the razor clams,leaving the razor clams to soak in water and salt so that they purge all the impurities and sand for about 40/60 minutes.
2

To clean the razor clams, start by gently opening the valves. At this point, move the foot of the mollusk aside until you discover the black sac which is about halfway through the body. Now all that remains is to gently tear the bag, being careful not to detach the rest of the mollusk from the valves. Wash them under running water.
3

In a bowl pour the breadcrumbs, the oil, the garlic that you have crushed or chopped very finely (alternatively you can also use garlic powder), parsley, extra virgin olive oil, a pinch of salt, pepper and white wine, mix everything together to obtain a homogeneous mixture.
4

Cover the baking sheet with parchment paper and arrange the open razor clams, put in each a little flavored breadcrumbs to cover the pulp, and add a drizzle of oil
5

Heat the static oven to 180 ° and when it is hot, bake and cook for 15 minutes, serve the razor clams gratin hot