Grilled razor clams with savoury crumb topping and Pernod cream

Grilled razor clams with savoury crumb topping and Pernod cream

By
From
British Seafood
Serves
4
Photographer
David Loftus

Razor clams are very tasty and I’ve been a big fan for a long time. In this dish the flavours of fennel, Pernod and razor clams dance together beautifully. When the heat of the grill hits the clams they pop open, releasing their tasty juice, which forms the base for an amazing sauce. Make sure your razor clams are alive!

Ingredients

Quantity Ingredient
20 live razor clams, well rinsed
75g fine breadcrumbs
1 shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 tablespoons wild fennel herb
1 lemon, zest finely chopped
50g parmesan, grated
50ml olive oil, plus extra to drizzle
75ml pernod
100ml double cream
50g unsalted butter, in pieces
cornish sea salt
freshly ground black pepper

Method

  1. Preheat your grill to its highest setting. In a large bowl, mix the breadcrumbs, shallot, garlic, fennel herb, lemon zest and Parmesan together well. Season with salt and pepper and add the olive oil to bind the mixture. Set aside.
  2. Lay the clams on a large baking tray, season with salt and drizzle over some olive oil and the Pernod. Place the clams under the grill until they pop open; this will take about 3 minutes. As they open, pull them out from under the grill and carefully remove the meat from the shell. Strain the juice released by the clams into a pan and let bubble over a medium heat to reduce to about 100 ml.
  3. Prepare the clams, removing the dark part, then roughly chop them and mix through the crumbs. Spoon the mixture back into the shells, dividing it equally. Set aside while you finish the sauce. (Rather than chop them, you can simply cover the whole clams with the crumb mixture if you prefer.)
  4. Stir the cream into the clam juice and simmer for 2 minutes. Taste for seasoning and then whisk in the butter.
  5. To serve, place the clams back under the grill for 3–4 minutes until golden. Divide between warmed plates and spoon some sauce over each clam. Serve at once.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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