Buy all ingredients right below the recipe
Ingredients
- 500 g razor clams
- 2 fresh red chili peppers
- 3 garlic cloves
- 3 sprigs fresh thyme
- 3 tbsp extra virgin olive oil
- 1 organic lemon
- 2 slices sourdough bread
Preparation
- 1Preheat the oven to 220 °C top/bottom heat. Slice the garlic cloves and chili peppers finely. Divide the thyme into small sprigs.
- 2Rinse the razor clams thoroughly under cold running water. Important: Discard any already open clams that do not close when touched and do not use them. Pat the clams dry and place them on a baking sheet lined with parchment paper.
- 3Drizzle the clams with olive oil and sprinkle evenly with the garlic slices, chili, and thyme. Bake in the preheated oven for about 5 minutes, until all clams have fully opened.
- 4Arrange the cooked clams on plates. Pour the aromatic liquid from the baking sheet over them and refine with fresh lemon juice and a little extra olive oil. Serve with toasted sourdough bread.
Tip
When buying, ensure absolute freshness. The clams should be tightly closed and smell pleasantly of the sea.
For a particularly intense aroma, you can briefly toast the sourdough bread in the oven while the clams are cooking.
Knuspr-Küche
Wussten Sie, dass Schwertmuscheln auch als 'Navajas' bekannt sind? Sie verdanken ihren Namen ihrer länglichen Form, die an ein altmodisches Rasiermesser erinnert. Ein Spritzer hochwertiges Olivenöl am Ende hebt den feinen Eigengeschmack der Muscheln perfe