Jamie Magazine
By Pete Begg
15 mins
Super easy
serves 4
About the recipe
Be sure to wash these beforehand, or just leave them in a bucket of water for a few hours to get rid of any sand. Don’t eat the little black bit inside, which is the clam’s stomach – it can be a bit gritty.
Recipe From
Ingredients
1kg razor clams, from sustainable sources
2 fresh red chillies
3 cloves of garlic
3 sprigs of fresh rosemary
olive oil
extra virgin olive oil
1-2 lemons
Method
- Preheat the oven to full whack.
- Rinse your clams under cold running water and pull off any seaweed. Make sure the shells are all tightly closed. Spread out in a roasting tray.
- Slice the chillies and unpeeled garlic lengthways, then scatter over the clams. Pick over the rosemary leaves, then drizzle everything with olive oil and pop in the oven.
- Roast for 5 to 6 minutes, or until the shells start to open.
- Turn the tray around to make sure the clams cook evenly, then return to the oven until all the clams are open.
- Remove them from the oven and squeeze over the juice from half a lemon. Using tongs, lift the clams onto a serving dish and spoon any tray juices over the top.
- Drizzle with extra virgin olive oil and serve with crusty bread. Cut the remaining lemons into wedges and serve on the side for squeezing over.
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