Jamie Magazine
By Pete Begg
About the recipe
Be sure to wash these beforehand, or just leave them in a bucket of water for a few hours to get rid of any sand. Don’t eat the little black bit inside, which is the clam’s stomach – it can be a bit gritty.
Recipe From
Jamie Magazine
By Pete Begg
1kg razor clams, from sustainable sources
2 fresh red chillies
3 cloves of garlic
3 sprigs of fresh rosemary
olive oil
extra virgin olive oil
1-2 lemons
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