Razor Clams with Garlic Lemon and Parsley - Fishbox

Ingredients

Melted 25g of butter

2 cloves Garlic - crushed

Half a lemon

small bunch of parsley

Razors from your fishbox!

Crusty bread 

Spaghetti

pesto

olives 

cherry tomatoes

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Method

If having as a main - Cook your spaghetti in boiling water for 10 mins, drain and add the pesto, olives and cherry tomatoes and heat through. Keep warm, ready for serving with your razors!

Preheat the grill to a medium heat with a foiled tray inside

Carefully rinse the razors with cold running tap water

Bring a pan of salted water to the boil.

Drop your razors into the boiling water for 20 seconds or until they open. (Don’t overdo this stage or they’ll go rubbery!)

Remove the hot tray from the grill and place your razor clams on the tray with the flesh side up (they will have opened up to reveal their flesh).

Smother with the garlic, chopped parsley and squeeze over lemon juice.

Grill the razors for a few minutes or until the butter melts. Serve with crusty bread and a glass of white wine!