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8-10 small razor clams
200 g (7 oz) peeled piquillo peppers, finely diced
(available from delis and selected supermarkets)
1 medium sized red onion or 2 shallots, very finely chopped
2 tbsp baby capers
2 tbsp flaked almonds, chopped
1 sprig of thyme
Squeeze of lemon juice
2 tbsp olive oil
150 ml (5 fl oz) oloroso (or regular sherry)
1 tbsp of finely chopped herbs (parsley, chives, dill, coriander)
First prepare the base for the sauce by combining the finely chopped piquillo peppers, chopped onion or shallot, capers, almonds, lemon juice and olive oil in a bowl, season lightly with salt and a few turns of black pepper.
Place the razor clams, the oloroso and sprig of thyme in a shallow pot or pan with a tight fitting lid, place on a high heat and steam quickly and gently for 30-60 seconds depending on the size of the clams. Be very careful not to overcook as the clams will quickly become tough. Place the clams in warm serving bowls and add the sauce base
to the remaining oloroso liquor in the pan and quickly warm through. Add the chopped herbs, check the seasoning.
Dress the razor clams with the sauce and serve immediately.
(Serves 2)
Lochleven Seafood Cafe, Fort William —
Best Seafood Restaurant
Chef Barry Moran
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