We really wanted to show off a product that people generally think of as a hard-to-get, hard-to-cook shellfish.
We decided to go with our cooked and canned Spanish razor shells clams. They slip easily into the dish at the end, bringing it together. We have used a selection of reasonably standard household ingredients to produce an alternative lunch or light dinner.
What do you need?
- Tinned, cooked Razor Shell Clams ( we recommend 1 tin per serving)
- White wine 50ml
- A bunch of asparagus
- A small handful of flat leaf parsley (garnish)
- Lardons 50g
- Butter 50g
- Lemon 1
- Salt & Pepper
- Heat your pan, melt your butter & add your asparagus
- When the asparagus is beginning to visibly cook, season it with a good pinch of salt, pepper and a squeeze of lemon juice. Remove the asparagus from the pan and rest in a uniformed pile on your serving plate. (Remember not to over cook the asparagus as it will still keep slowly cooking whilst resting.)
- Into the same pan add your lardons and fry until crispy brown. It is important to keep all of the fat released in the pan as this make the base for the razor shell clams jus. Once cooked to you preference, remove the lardons and set aside.
- Whilst the pan is still hot, add the wine to the mix of: butter, lardon fat and lemon juice. Once the jus has given off its initial puff of steam, add the drained tin of razor shell clams. Once added, roll them around for 60-90 seconds, heating them through and incorporating the flavors within the pan.
- Remove the razor shell clams and place them equally along the stems of your asparagus. Sprinkle on the crispy lardons and pour the jus gently over the dish. Serve it with a sprinkle of parsley and a wedge of lemon.
- To drink white wine would be advisable….. 🙂