Razor clams, carrot and fennel chutney, jalapeño yoghurt

Razor clams, carrot and fennel chutney, jalapeño yoghurt

By
From
Everyday Seafood
Serves
4 as a starter

Every time I buy razor clams I smile as I think of the very first person who ate them – they must have been adventurous and very hungry. If you’ve ever seen a live razor clam, you will understand what I mean. Thank goodness they are so tasty! Here, I lightly pickle the razors and serve them with a crunchy carrot and fennel chutney and a spicy and cooling yoghurt… delicious.

Ingredients

Quantity Ingredient
20 live razor clams
sea salt

For the pickling liquor

Quantity Ingredient
75ml cider vinegar
75ml cider
75ml water
50g caster sugar

For the carrot and fennel chutney

Quantity Ingredient
1 fennel bulb, tough outer layer removed
2 carrots, peeled
1 shallot, peeled and finely sliced
1 red chilli, deseeded and finely sliced
50ml cider vinegar
50g caster sugar
1 teaspoon fennel seeds
1 teaspoon onion seeds
2 tablespoons finely sliced coriander
1 tablespoon finely sliced mint, plus extra to finish

For the jalapeño yoghurt

Quantity Ingredient
200g full-fat greek yoghurt
3 teaspoons chopped jalapeno chillies in vinegar, drained
2 teaspoons chopped mint

Method

  1. Set up a steamer. Lay the razor clams on a tray and steam for 2 minutes until they open. Carefully remove the razors from the steamer and save their juices. Allow to cool slightly, then remove from their shells. Prepare the razors by cutting away the dark and sandy parts, reserving the white, creamy pieces. Clean the 12 best shells and set aside for use later.
  2. For the pickling liquor, put all the ingredients into a pan and heat to dissolve the sugar, then bring to a simmer and simmer for 2 minutes. Add a pinch of salt, remove from the heat and leave to cool.
  3. When the pickling liquor is cold, add the razor clams, cover and place in the fridge to pickle for at least 30 minutes.
  4. For the chutney, finely slice the fennel, using a mandoline if you have one. Grate the carrots or cut into very fine julienne and place in a bowl with the fennel. Put the shallot and chilli into a small pan with the cider vinegar, sugar, fennel seeds and onion seeds. Heat to dissolve the sugar, then bring to a simmer and pour the mixture over the carrot and fennel. Mix well and season with salt to taste. Finally, stir through the coriander and mint.
  5. For the yoghurt, in a bowl, mix the yoghurt with the chopped jalapeños and mint. Season with salt to taste, then cover and chill until required.
  6. To serve, mix the razor clam meat and chutney together. Spoon into the cleaned shells and place three on each serving plate. Spoon some of the jalapeño yoghurt onto each shell and sprinkle with a little extra mint. Serve straight away.
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