Barbecued Razor Clams with Asparagus by Fred Berkmiller of l’escargot restaurants in Edinburgh

This dish will turn an ordinary barbecue into something really special. If you’re looking for that ‘wow’ dish to serve your guests then this is the dish for you.

Razor clams are similar to other shellfish in Scotland – they’re so underestimated and so underused! I don’t understand why as they’re easy to cook with and they’re so rewarding.

My top tips for this dish would be to cook it as quickly as possible. Also, buy your razor clams from a trusty fishmonger and make sure the clams are lively! Don’t buy dead clams. I get my clams from Welch Fishmongers in Newhaven Harbour - their service is second to none and they’re always willing to help.

For more information on l’escargot restaurants visit http://lescargotblanc.co.uk or https://www.lescargotbleu.co.uk

Prep Time: 10 minutes

Cook time:  10 minutes


Ingredients: Serves 4

500g fresh razor clams
500g fresh asparagus
1 onion, finely sliced
1 sprig of thyme
Salt and pepper, to season
1 bunch of fresh parsley
3 tbsp. olive oil
1 lemon, juice only
10 garlic cloves, crushed

Method

  1. Put the barbecue on.
  2. Clean the clams under running water and put to one side.
  3. Prepare your asparagus. If you have fine asparagus they don’t need peeling. If they’re larger asparagus then peel the bottom part, wash and pat dry.
  4. Mix the clams with the olive oil, salt and pepper, thyme and the asparagus.
  5. When your barbecue is piping hot use a pair of tongs to place the clam and asparagus mixture on top to cook. Sprinkle the crushed garlic over the top and keep turning everything every 20 seconds to cook through. The clams should be wide open once they’re cooked – this should take no longer than five minutes.
  6. Place them on a serving dish and sprinkle the parsley and lemon juice on top.

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