Fish of the month
Razor clams with garlic, lemon and Welshman's caviar
Razor clams are fantastic! Such lovely meaty texture I cannot get enough of them. This is just a very quick simple recipe combining classic flavours of lemon and garlic with a touch of laver seaweed.
1 kg of Razor clams
100g of butter
5 cloves of garlic
Sprinkle of Welshmans Caviar
Heat a heavy based frying pan and add the butter and clams. Once it begins to sizzle add the garlic and lemon juice (from 2 lemons). As soon as the clams open they are ready to eat so be sure to take them off the heat as soon as possible otherwise they will overcook and get a little rubbery. Serve in a large bowl, sprinkle on top some Welshmans Caviar and slice the remaining lemon into wedges and place on top. Happy eating!