Wednesday, July 13, 2011

Razor clam gratin with sauce vierge - recipe

Every now and then you come across a recipe that totally blows you away and this razor clams dish is definitely one of them.  I made it for my sister at the weekend and we practically hoovered it up - these were some tasty clams!  The cheesy breadcrumbs added a nice crunch and the tomato sauce perfectly complemented the sweet, juicy clams.

It would make a great starter for a dinner party - it's fairly quick and simple to prepare, looks great and tastes fantastic.  A real crowd pleaser this one.

The recipe comes from the lovely James Martin from Saturday Kitchen.  My version below.

Ingredients (Serves two as a starter or snackette)
4 razor clams, rinsed
50 ml white wine
2 tbsp chives, finely chopped
3 tbsp fresh breadcrumbs
2 tablespoons finely grated cheese (I used parmesan)

For the sauce vierge:
Glug of olive oil
A quarter of a red onion, finely chopped (or a shallot if you have one)
1 garlic clove, finely chopped
1 tomato, deseeded and finely chopped (I didn't bother skinning mine)
Small handful of fresh herbs ( I used parsley and basil), finely chopped
Juice of half a lemon


Preheat the grill to high.
Heat the wine in a saucepan.  Add the clams.  Cover with a lid and steam for 1-2 minutes. Drain the clams and discard any that don't open.
Remove the clams from their shells, reserving 6 of the shells.  Cut the grey bit off the clams and throw it away.
Lay the shells on a baking tray.  Roughly chop the clam meat, then distribute between the shells.  Put to one side.
Mix together the chives, breadcrumbs and grated cheese and sprinkle over the clams.
Place under the grill for 3-4 minutes, until golden brown.
In the meantime, to make the sauce vierge, heat the oil in a frying pan over a medium heat.  Add the garlic and onion and fry gently for 1 minute.  Add the tomatoes and cook for a further 2 minutes.  Add the parsley, basil and lemon juice.  Season with salt and pepper.
To serve, lay the shells on a plate and spoon the sauce vierge over the top. 
Razor clam gratin with sauce vierge

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