A friend brought me a whole lot of food stuff and bottles of vintage reserve wine, lovely lemon sole, some Razor clams, and fresh Lai-Chees. I am supposed to turn these goodies into edible dinner.
I cooked the sole simply in butter. As I have no parsley I used spring onion and it's in fact even better. But, I have never ever cooked razor clams before, so again I just go by the golden rule that all seafood must be very lightly cooked, always rather underdone than overdone. These came out very nice too, except that there seemed to be some fine sand still remaining. I did wash them thoroughly in several changes of water first but ... !
I cooked the sole simply in butter. As I have no parsley I used spring onion and it's in fact even better. But, I have never ever cooked razor clams before, so again I just go by the golden rule that all seafood must be very lightly cooked, always rather underdone than overdone. These came out very nice too, except that there seemed to be some fine sand still remaining. I did wash them thoroughly in several changes of water first but ... !
I am hoping somebody, anyone who knows more than I do about cooking seafood, would kindly give me some idea how to correctly and best cook Razor clams?
Tags:razorclams
- Current Mood:
Hopeful
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