Find a recipe

Browse recipes

by Key Ingredient
  • View All
  • Cocktail
  • Fish
  • Meat
  • Pasta
  • Rice
  • Savoury
  • Sweet
by Restaurant
  • View All
  • 34 Mayfair
  • Daphne's
  • J Sheekey
  • Le Caprice
  • Rivington
  • Scott's
  • Urban Caprice
  • Sexy Fish
  • Balthazar
by Type
  • View All
  • Canapes
  • Cocktail
  • Meat Starters
  • Fish Starters
  • Vegetarian Starters
  • Meat
  • Fish
  • Savouries
  • Pastas and Risottos
  • Desserts

Scott’s Pan Fried Razor Clams with Wild Garlic and Broad Beans

Made at Scott's | Serves 4

Share this

1kg live razor clams
10g butter
10ml olive oil
60g shelled broad beans
½ tbs parsley, coarsely chopped
½ tbs wild garlic, coarsely chopped
1 clove garlic crushed and chopped fine

Wash the razor clams in cold running water for 10 minutes then place in a pan with white wine, cover with a lid and cook on a high heat for 2 minutes, giving the occasional stir, until all the shells open. Drain in a sieve (keeping the cooking liquor) and leave to cool.

Carefully remove the clams from the shells, keeping the shell intact.  Cut away the dark looking sack and the mouth, discard. Wash the shells under cold running water and dry. Meanwhile heat a frying pan till very hot. Have all your ingredients ready because if you cook the razors for to long they become chewy. Add the razor clams, butter, broad beans, garlic and parsley (but not the wild garlic) and stir well, season and add the wild garlic (the cooking should take no more than 1 min).

To serve
Place the shells onto warmed plates.  Load the shells with the clam and garlic mix and serve.

Our Latest Dishes