Razor Clams with Nduja Butter, Garlic Crumbs and Parsley

⏱ 25 min · Serves 2

Sweet, briny razor clams flashed open in a pan, cloaked in melting spiced nduja butter and showered with crisp garlic breadcrumbs and parsley. Ten minutes of work for something that tastes like a coastal trattoria — eat with your fingers and mop the shells with bread.

Per serving: 710 kcal · 38.0g protein · 31.0g carbs · 47.0g fat

Ingredients

• 8 large razor clams (about 800g), live
• 60g nduja, skin removed, broken up
• 50g unsalted butter, softened
• 60g coarse sourdough breadcrumbs (day-old, torn and blitzed)
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, 2 finely sliced, 1 grated
• 100ml dry white wine
• Zest of 1 lemon, plus wedges to serve
• 20g flat-leaf parsley, finely chopped
• Pinch of sea salt and black pepper
• Crusty bread, to serve

Method

1. Rinse the razor clams under cold running water, then soak in cold salted water for 15 minutes to purge grit. Discard any that stay wide open when tapped.
2. Mash the nduja into the softened butter with the lemon zest and grated garlic. Set aside.
3. Heat 2 tbsp olive oil in a frying pan over medium heat. Add the breadcrumbs and sliced garlic and fry, stirring, for 4-5 minutes until golden and crisp. Tip onto kitchen paper, season with salt and stir through half the parsley once cool.
4. Drain the clams. Heat a large, wide pan (or two pans) over a high heat with the remaining 1 tbsp oil. Add the clams in a single layer, pour in the wine and cover immediately. Steam for 90 seconds-2 minutes, just until the shells gape and the flesh turns opaque. Do not overcook.
5. Lift the clams onto a warm platter. Add the nduja butter to the pan juices and swirl over the heat until you have a glossy, fiery orange sauce.
6. Snip away the dark sac from each clam if you like, then spoon the nduja butter along the shells. Scatter generously with the garlic crumbs and remaining parsley, add lemon wedges and serve at once with bread.