“Have you cooked any more elaborate seafood dishes?” A question was asked of me by the Ireland MasterChef team. My answer was “Don’t think so, can’t think of any right now”. My MasterChef application went as far as me not being able to get 6weeks (!) off work. So with my dream being over before it begins, I try to focus on what seemed more important to them.
Today, bought some razor clams to make a more ‘elaborate’ seafood dish. My first time with these clams here are a couple of things you notice immediately about them:
- They are kind of odour less. Very mild and smell like scallops.
- It’s quite meaty, opaque and succulent – again similar to scallops
- They are cheaper than scallops, meatier than clams. Happy mid-table
I followed a recipe from Cookery School. I thought the dish came out great! Succulent clams pieces smothered in a creamy, garlic-y, slightly spicy sauce, topped with crunchy breadcrumbs with added freshness from parsley! Phew! That was a long sentence!
Here is the recipe copied from the book:
For the razor clams:
- 5 tablespoon white breadcrumbs
- 2 tablespoon chopped flat-leaf parsley
- 1 garlic clove, peeled and grated
- 1/2 tablespoon melted unsalted butter
- 16 razor clams, washed and scrubbed under cold running water then drained ( Most fishmongers have already done this step, see above picture)
- 100 ml white wine
For the tomato sauce
- 50g unsalted butter
- 1 garlic clove, peeled and crushed
- 3 ripe plum tomatoes, roughly chopped
- 1 red chilli, finely chopped
- 1 anchovy fillet diced
- 1 tablespoon chopped oregano
- zest of 1/4 unwaxed lemon
- 4 tablespoon double cream
*Preheat the grill to high
- In a small bowl, mix together the breadcrumbs , parsley, garlic and melted butter, then set aside.
- Next make the tomato sauce. Heat the butter in a medium-sized saucepan. Once it has melted, add garlic, tomatoes, chilli, anchovy, oregano and lemon zest, and cook down over a low heat for 25 minutes. Stir in the cream and remove from the heat.
- Meanwhile, put a large sauce pan over a high heat. Place the razor clams and white wine into the saucepan, put the lid on and steam for 2-3 minutes until the clams open.
- Remove the pan from the heat and strain the clams through a piece of muslin placed in a sieve, retaining the cooking liquor. Discard any clams that have not open and remove all the meat from the rest of the shells. Slice the meat into bite-sized pieces and pour the clam cooking liquor into the tomato sauce.
- To serve, lay the empty shells onto the baking tray, spoon in some tomato sauce and divide the sliced clams between shells. Top with the breadcrumb mix. Place the baking tray under the preheated grill for 1-2 minutes or until the breadcrumbs toasted and golden brown.
There you have it! One almost ‘elaborate’ seafood dish.
Thanks for looking and come back soon.