Tapa de Navajas @home
April 28th, 2018 | starter
Once again, on Saturday morning, it made “pling” and a WhatsApp from our fishmonger announced razor clams. Mmhh, we knew it from the tapas restaurants in Barcelona and the Algarve, but we had never cooked it ourselves. So, today tapas at home!
Granted, you have to be patient with removing the sand, but it’s definitely worth it. Razor clams are a delicacy that is rarely offered in Germany. If you get them somewhere, you should definitely try them, they taste delicious!
The method to remove the sand of razor clams I have read in the cookbook “The big book of seafood” from Teubner Verlag. The recommendation reads as follows: Put a deep plate upside down in a bowl, place the razor clams on the plate, add a teaspoon of sea salt and cover with cold water. Keep the bowl cool for about an hour. Then the sand should be under the plate.
That worked well, but I rinsed out every single shell again. I hate it (!) when food crunches between my teeth. Before you put the mussels in the pot, drain well.
After this action I better understood the question of Stefan – that’s our fishmonger – if I had time to cook that day… Most mussels, such as clams or scallops, today you get already pre-washed and cleaned. Razor clams live on sand or even buried in the sandy soil and are therefore not only externally sandy, but also have sand in their shells. We also know that from tapas bars in Spain…
Anyway, ours were well cleaned and tasted delicious. Thanks, Stefan!
Razor clams with Mediterranean seasoning oil
(6 servings as tapas/appetizer)
And this is how the wife of the captain does it
This Mediterranean seasoning oil goes well with any type of grilled seafood. For example, we like to grill calamari “a la plancha” (on a hot cast iron plate) and then sprinkle the oil. It also tastes great with other types of mussels, octopus, prawns etc.
Serve with some potatoes or baguette bread – delicious!
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