Shopping cart

Jump to Recipe Print Recipe

Razors clams with iberico

Razor clams with salty ham and a fresh-sweet dressing


  • 1 kg razors clams
  • 75 gram iberico ham
  • 1 shallot
  • 1 lemon
  • 1 glass cava
  • 7 gram fresh flat parsley


  • Poke open the razor clams and cut the meat into pieces
  • Then cut the Iberico ham into small thin slices
  • Chop the shallot
  • Grate the zest of the lemon and squeeze out the juice
  • Heat a cast iron pan on the barbecue or on the stove
  • Fry the ham and meanwhile make a dressing from the cava, lemon juice, grater and shallots
  • Remove the ham from the pan and fry the razor clams in the fat from the ham
  • When they are cooked deglaze with the dressing, reduce and add the ham again
  • Add some parsley on top and enjoy!
Print Recipe Pin Recipe

Copyright © 2024 Krijn Verwijs Yerseke BV. All rights reserved.
Web design: YZCommunicatie