{"id":4853,"date":"2021-09-24T05:47:00","date_gmt":"2021-09-23T21:47:00","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=4853"},"modified":"2021-08-30T18:58:06","modified_gmt":"2021-08-30T10:58:06","slug":"razor-clams-au-gratin","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/razor-clams-au-gratin\/","title":{"rendered":"Razor Clams au Gratin"},"content":{"rendered":"\n

Razor clams, also known as  bamboo clams and American jackknife clams<\/a>, are not regularly on our menu but when they are freshly available, we can\u2019t 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.<\/p>\n\n\n\n

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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 marini\u00e8re<\/a><\/strong>, we will gratin them with some grated Parmesan cheese.<\/p>\n\n\n\n

No excuses, if you come across fresh razor clams on your next trip to the market or the fishmonger, don\u2019t hesitate to get some of these delicious shells!<\/p>\n\n\n

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Razor Clams au Gratin<\/h2>\n
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These fleshy clams have texture and flavour, and they fit into any menu from appetisers to main courses.<\/div>\n
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