Razor clam in mild chili sauce

 

Razor clam in mild chili sauce

 

This week's seafood delivery has razor clam, from Connemara, North West Ireland, new seasonal item. Decent medium size, tasty with firm texture. 

1. Cover razor clam in salted water with a half a table spoon of coarse whole wheat flour and half of ground almond, to feed them so that they will release the sand in their stomach, for half a day.

2. Place on baking dish, cook with turbo grill at 200˚C for 6 minutes, or longer if you prefer a more cooked tougher texture. 

 

live Connemara razor clam

3. Serve at such. Or make a sauce, sweat celery (or onion), bell pepper and chili pepper until fragrant, season with soy sauce and rice wine, pour on top of cooked razor clam.

 

turbo grilled razor clam

 

Also ordered line caught squid, the size seems to be bigger every week, but still very tender. Cut the body into 'noodle', now getting thick with these bigger squid. Season with salt and olive oil, cook in a little rice wine, until cooked outside and raw inside, delicious.

 

squid 'noodle'