Shangurro razor clams
This dish originates in the Basque Country of northern Spain, where it is usually made with crab. Shangurro razor clams are Rick Stein’s delicious take on the recipe, simple to make and perfect for a special dinner.
Ingredients
- 8–12 razor clams in shells, scrubbed and rinsed
- 25ml/1fl oz dry white wine
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 small garlic cloves, finely chopped
- 150g/5½oz plum tomatoes, skinned, seeds removed, chopped
- ½ tsp caster sugar
- pinch dried chilli flakes
- 1 tbsp chopped fresh parsley
- 25–30g/1oz panko breadcrumbs
- 10²µ/â…“o³ú butter, melted
- salt and freshly ground black pepper
- crusty white bread, to serve
For the seaweed salad
- handful fresh or dried seaweed
- 1 small butterhead lettuce, leaves separated
- a little olive oil, soy sauce and red wine vinegar, for dressing
Method
Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor. Remove the flesh from the shells and chop the white meat into 2cm/¾in pieces. Set aside. Put the shells on a baking tray.
Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic. Fry over a gentle heat for 2 minutes, until softened. Increase the heat, add the tomatoes, any liquor from steaming the clams, the sugar, chilli flakes and some salt and pepper and simmer for about 4 minutes, until the mixture has reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells.
Preheat the grill to high.
To make the seaweed salad, blanch the seaweed in boiling water for 4–5 minutes, drain and refresh in ice-cold water. Put the seaweed and some lettuce leaves into a bowl, add a splash of olive oil, soy sauce and red wine vinegar and mix together.
Mix the breadcrumbs with the melted butter, the remaining parsley and garlic. Sprinkle over the shells and grill until the topping is crisp and golden.
Serve the razor clams with crusty white bread and the seaweed salad.