Razor clams from the grill
The smoky flavor of BBQ with fresh and sour pickled shallots
Ingredients
- 1 kg razors
- 2 shallots chopped
- 2 dl white wine vinegar
- 1 bunch flat parsley minced finely
- 100 ml olive oil
- black pepper
- sea salt
Instructions
- Finely chop shallots and put in vinegar night before.
- Fire up the grill as high as possible
- Poke the razor clams open through one side of the shell (tip: if you don't succeed in opening them with a knife, put them on the grill for a while until they are slightly open)
- Drain razors on paper towels
- Brush the razor clams with the olive oil
- Press razor blades onto the grill with the open side until a grill pattern forms
- Flip the razor blades and wait for the fish to release a bit
- Place them on a platter, drizzle with some more olive oil and add some of the pickled onion
- Sprinkle the parsley over the razor clams and finish with salt and pepper to taste