Razor Clam in chili lemon zest sauce
Without a large steamer to steam all the razor clam in one go, I used this steam then bake method with excellent result, very crunchy sweet flesh.
1. Blend a sauce with sweet red bell pepper, chili, lemon zest, rice wine and olive oil, season with salt and pepper.
2. Steam razor clams, take out when just open, around a minute.
3. Place all opened razor clams on baking tray, drizzle sauce on top, turbo grill at 200˚C for 4 minutes to warm up.
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