Razor clams. One of my favourite molluscs.
The first time I came across these oddly-shaped critters was at La Boqueria in Barcelona – that amazing food market that has the tourist flocking and the locals very well fed.
Then I saw them at the Sydney Fish Market one time and didn’t think twice about grabbing a handful. Not that I even thought about how I’d prepare them. I’d think of something to do with them!
Pan-seared in lots of butter, garlic and oregano? Sounds perfect, but that didn’t happen.
How about grilled?
One of the dandelion plants I’ve been nurturing in my little vegetable & herb garden is big enough to be picked, so I’ve wizzed up a few leaves with butter and black garlic. I’m loving black garlic at the moment and pleased that it’s so readily available at the supermarkets these days.
I’m sure this dandelion & black garlic butter would go nicely on mussels or oysters, even prawns, but I’m more than happy with how it performs with the razor clams.
Not the prettiest looking things after they come out of the grill, thanks to the dark colour the garlic brings, but the flavour is bang on. And not as bitter as you’d expect, considering there’s dandelion in there.