Razor clams, also known as bamboo clams and American jackknife clams, are not regularly on our menu but when they are freshly available, we can’t ignore them! They originate from America, but they also have been introduced in Asia and Europe where they are still rare but very much appreciated.
These fleshy clams have texture and flavour, and they fit into any menu from appetisers to main courses. We chose to keep it simple today and after cooking them marinière, we will gratin them with some grated Parmesan cheese.
No excuses, if you come across fresh razor clams on your next trip to the market or the fishmonger, don’t hesitate to get some of these delicious shells!
Razor Clams au Gratin
- 24 pcs razor clams
- 150 ml razor clams cooking juice
- 40 gr unsalted butter dices
- 2 tbsp chopped parsley
- 2 tbsp chopped coriander
- 1 tsp ground dried chili
- 1 tsp fresh ground pepper
- 50 gr grated parmesan cheese
- After cooking the razor clams marinière, remove them from the shell, remove the intestines and cut the meat into large pieces.
- Bring the clam juice to a boil, add the parsley, coriander, dried chili and pepper and stir in the cold butter parcels, season to taste.
- Add the razor clam meat into the sauce and coat them well.
- Arrange the clams and the sauce equally in the shells and grate the parmesan cheese on top.
- Place the clams under the grill until golden brown. Serve with fresh lemon wedges.