When I came across some crow garlic (by the sea as it happens) and some Wild Rocket, they seemed like great ingredients to transform into gremolata to go with these Razor Clams. Unfortunately, I am yet to find wild lemons growing in the Southwest, hence the ‘almost’ – maybe some sorrel would fit the bill. You can also barbecue the Razor Clams until just open before sprinkling with the gremolata. This recipe will work with any other Clams you can lay your hands on.
- Yield: 4 Servingsas a starter 12 Razor Clams
- 1 large lemon grated zest
- 2 crow garlic (or ordinary garlic) cloves, peeled and grated
- A small handful of Wild Rocket, very finely chopped
- Preheat the grill until it is as hot as it will get.
- Laythe Clams on a sturdy baking sheet and place under the grill until they open. Remove from the grill and allow to cool for a minute while you make the gremolata.
- In a small bowl, mix together the lemon zest, garlic and chopped Rocket.
- Carefully prise open the clam shells until they are flat and remove the black stomach. Sprinkle on the gremolata. You can serve the Clams like this or pop them under the grill for a further minute if you like.