This dish will turn an ordinary barbecue into something really special. If you’re looking for that ‘wow’ dish to serve your guests then this is the dish for you.
Razor clams are similar to other shellfish in Scotland – they’re so underestimated and so underused! I don’t understand why as they’re easy to cook with and they’re so rewarding.
My top tips for this dish would be to cook it as quickly as possible. Also, buy your razor clams from a trusty fishmonger and make sure the clams are lively! Don’t buy dead clams. I get my clams from Welch Fishmongers in Newhaven Harbour - their service is second to none and they’re always willing to help.
Serves 4
Prep Time: 10 minutes
Cook time: 10 minutes
Ingredients
500g fresh razor clams
500g fresh asparagus
1 onion, finely sliced
1 sprig of thyme
Salt and pepper, to season
1 bunch of fresh parsley
3 tbsp. olive oil
1 lemon, juice only
10 garlic cloves, crushed
Method
- Put the barbecue on.
- Clean the clams under running water and put to one side.
- Prepare your asparagus. If you have fine asparagus they don’t need peeling. If they’re larger asparagus then peel the bottom part, wash and pat dry.
- Mix the clams with the olive oil, salt and pepper, thyme and the asparagus.
- When your barbecue is piping hot use a pair of tongs to place the clam and asparagus mixture on top to cook. Sprinkle the crushed garlic over the top and keep turning everything every 20 seconds to cook through. The clams should be wide open once they’re cooked – this should take no longer than five minutes.
- Place them on a serving dish and sprinkle the parsley and lemon juice on top.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here