How to make
Like all clams, razor clams contain quite a bit of sand in their shell and if not properly cleaned, it risks turning our delicacy platter into something quite unpleasant. So an important first step is to help the clams release the sand they contain. There are 3 ways to do this.
One is to leave them in sea water for about 3 hours, this option is impossible for those who live far from the sea.
Second method - pour them with water and add sea salt, at least 1 tbsp. with a tip for 2 cups (500 ml) of water. Leave them for 3 hours, by changing the water 3 times during this period. The sand settles to the bottom.
A third option is to pour them with about 2 cups (500 ml) of carbonated water and leave them in the refrigerator again for 2-3 hours.
The cleaned from the sand clams are washed well and dried.
The olive oil is heated over high heat, but without letting it start to smoke a lot, because it becomes harmful that way. Sprinkle plenty of coarse flaky salt and arrange the mussels on top, spaced apart from each other. If the pan does not fit them all, it is better to cook them twice.
Cook them for 1-2 minutes and turn them for another minute. It depends on how big and thick they are - it can take up to 2-3 minutes, but no more. Do not overcook them, since they will become tough.
Drizzle them with a little lemon juice, olive oil, more flaky salt and as much black pepper as you like and serve them immediately, garnished with lemon slices.
This is a basic recipe and since these clams are so delicious on their own, they don't need any extra strong flavors to overshadow them. However, a good combination is obtained if you add some garlic and parsley to the paste.
Enjoy your meal!
