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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
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