Navajas a la Plancha

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Ensure the razor clams are thoroughly cleaned by rinsing them under cold running water and gently tapping them to remove any sand. Discard any clams that are open and do not close when tapped.

   Omtrent 5 min

   Kokkens tips: If possible, soak the clams in cold, lightly salted water for 30 minutes to an hour before cooking to encourage them to expel any remaining sand.

2. 2

   Heat a large griddle or heavy-bottomed frying pan over high heat until very hot.

   Omtrent 2 min

   Kokkens tips: A very hot pan is crucial for searing the clams quickly and preventing them from becoming rubbery.

3. 3

   Add the olive oil to the hot pan, then immediately add the garlic and cook for about 30 seconds until fragrant.

   Omtrent 1 min

   Kokkens tips: Do not let the garlic brown, as it will become bitter.

4. 4

   Place the razor clams in a single layer on the griddle and sear for 1-2 minutes per side, or until they open fully and the meat is opaque.

   Omtrent 3 min

   Kokkens tips: Overcooking will make the clams tough; they cook very quickly.

5. 5

   Remove the cooked clams from the pan and arrange them on a serving platter.

   Omtrent 1 min

6. 6

   Sprinkle the fresh parsley over the clams, then season with sea salt and black pepper to taste.

   Omtrent 1 min

7. 7

   Serve immediately with lemon wedges for squeezing over the clams.