Razor Clams in White Wine

Here's a simple starter which won't break the bank. It's easy to prepare and ready to serve in about 20 minutes. A classic mix of flavours which are bound to please.  Serves 4.  


240ml Dry White Wine
2 tbsp of finely chopped shallots
2 garlic cloves, crushed
Salt and black pepper
12 live razor clams (in their shells)
2 tbsp of freshly chopped parsley
240ml double cream


1. Place the wine, shallots, garlic, salt and pepper in a large saucepan, bring to the boil and continue to simmer for 2-3 minutes.

2. Wash the razor clams under cold running water and discard any that don't close when handled. Add the razor clams, cover with a tight fitting lid and cook for 2-3 minutes until all the shells are open. Discard any clams which have not opened.

3. Stir in the cream and parsley, bring back to simmering point and cook for a further 2 -3 minutes. Serve immediately.  

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