razor clams

ha all anybody got a nice receipt for cooking razor clams and cockels dugn them fresh this morning......

keep the razor for bait!! haha
We used to dig cockels for my granny, just placed them in their shells into boiling water in a pot on the stove untill they all opened which ensured they were cooked. We just took em out of the shell after that and i dunno if she ate em like that or what but she sai they were delicious

thanks chris,, but i dug a bit too much razor so some for bait and some for the belly..... might try a creamy pasta with them...... uhm...

FLash fry em in a hot pan, lemon juice, yum...
secret is , like squid, dont over cook em or they go rubbery

ha all anybody got a nice receipt for cooking razor clams and cockels dugn them fresh this morning......

Alan, the secret is keep it simple, very good site here: http://www.cookitsimply.com/category-0020-08l.html
appetising suggestions indeed

hey lucky just hope u gave them a wash from their own salt water before u brought them home to clean the sand out.when at home just give them a rinse under the tap and put in a pot.no need 4 boiling water.they produce their own water.same process 4 the razors.when they open they produce their own water.just cover and cook slowly.i put the cockles in a white sauce and cover over me spuds.i live beside a cockle and razor bed here so was brought up eating them enjoy.razors are great bait but i read too that anglers can underestimate cockles.lots in uk use them as tipping baits and anglers are very pleased with the results so maybe keep a few.

Brian

There must be a decent razon recipe out there somewhere, but I looked without success before. The east coast sea bed around Baldoyle and Skerries and further north is been torn to pieces for this shell fish for export, so someone out there likes them.

ha all anybody got a nice receipt for cooking razor clams and cockels dugn them fresh this morning......

Alan, the secret is keep it simple, very good site here: http://www.cookitsimply.com/category-0020-08l.html
appetising suggestions indeed

thanks martin im going to try the fresh clams with pasta that was on that site.. let you know how i get on... and thanks all who gave me some ideas......

I keep the razors in a bucket of clean sea water over-night to allow them to purge themselves. Get a fryingpan with a lid, heat some olive oil, finely cut onion garlic and ginger until softened. Add some white wine bring to a simmer. Add the razors and steam till opened. Remove the razors, thicken the sauce and add cream and chopped parsley.Por sauce over the razors.
If you have cockles and razor, catch a nice pollack and make chowder.

Ingredients
16 razor clams
A chunk of sausage, about 15og
75g unsalted butter
Olive oil
2 garlic cloves, finely chopped
1 fresh red chilli, finely chopped (optional)
1 glass of white wine
A handful of parsley, chopped
Salt and freshly ground black pepper
Method: How to make razor clams with sausage
1. Heat a large, deep frying pan or wide, shallow saucepan over a high heat.

2. Thickly slice or roughly chop the sausage and fry in a little olive oil for about 5 minutes.

3. Add the butter and a dash more olive oil.

4. Scrub the clams well in cold water.

5. Add the garlic, the chilli, if using, and the clams to the pan with the sausage.

6. Toss the clams in the butter, then let them fry for a couple of minutes until they start to open.

7. Pour in the wine and let it bubble for a further minute.

8. Then add the parsley and season with salt and pepper.

9. By this time, all the clams should be open (discard any that stay firmly shut) and the flesh perfectly cooked.

10. Serve the clams in warmed dishes, with the delicious cooking liquor spooned over them. Some good bread for mopping juice is essential.

Noel the chef! Must give that recipe a go.

nice one noel... im going to try that one tomorrow....

Ingredients
16 razor clams
A chunk of sausage, about 15og
75g unsalted butter
Olive oil
2 garlic cloves, finely chopped
1 fresh red chilli, finely chopped (optional)
1 glass of white wine
A handful of parsley, chopped
Salt and freshly ground black pepper
Method: How to make razor clams with sausage
1. Heat a large, deep frying pan or wide, shallow saucepan over a high heat.

2. Thickly slice or roughly chop the sausage and fry in a little olive oil for about 5 minutes.

3. Add the butter and a dash more olive oil.

4. Scrub the clams well in cold water.

5. Add the garlic, the chilli, if using, and the clams to the pan with the sausage.

6. Toss the clams in the butter, then let them fry for a couple of minutes until they start to open.

7. Pour in the wine and let it bubble for a further minute.

8. Then add the parsley and season with salt and pepper.

9. By this time, all the clams should be open (discard any that stay firmly shut) and the flesh perfectly cooked.

10. Serve the clams in warmed dishes, with the delicious cooking liquor spooned over them. Some good bread for mopping juice is essential.

Noel the chef! Must give that recipe a go.

say thanks to hugh, its a river cottage recipe,did it last year, it tastes beautiful!

a that fe...r would eat anything....

Noel the chef! Must give that recipe a go.

say thanks to hugh, its a river cottage recipe,did it last year, it tastes beautiful!

a that fe...r would eat anything....

Noel the chef! Must give that recipe a go.

say thanks to hugh, its a river cottage recipe,did it last year, it tastes beautiful!

now don't be bad mouthing hugh like that!!

When is the next big tide ? I'm drooling after reading that recipe .

Is that 3 posts ? Can I look at the fishing reports again now ?

Noel the chef! Must give that recipe a go.

say thanks to hugh, its a river cottage recipe,did it last year, it tastes beautiful!

Thanks Hugh

Just wish I could eat the Dublin Bay ones

Just wish I could eat the Dublin Bay ones

Where abouts in Dublin Bay........