Clams with a kick - Fishbox

Clams with a kick - Fishbox
Fishboxer Nick Scroggie from Inverness


1 tbsp. olive oil

6 cloves garlic, sliced

2 chillies, sliced, with or without seeds to taste


6 razor clams, rinsed thoroughly

1/2 glass of white wine or lilet blanc or white vermouth 

A good sprinkling of dried seaweed or 

a handful chopped flat-leaf parsley leaves


Use a frying pan with a lid and gently fry the garlic and chillies in the olive oil for about 5 minutes until nicely softened 


Add the half glass of alcohol and turn the heat up, add in the razor clams and put the lid on


Allow to cook for around 3 minutes until the shells are open and the clams are cooked through


Take off the heat and remove the razor clams 


Mix in the seaweed or parsley into the sauce in the pan


Trim the clams (cut off the dark bits) and thickly slice - lay the pieces out in the shells and spoon over the sauce with the garlic and chillies


Serve with crusty bread