Cava steamed razor clams with iberico
These razor clams are steamed in Spanish sparkling wine to give them a luxurious flavour. Made with salty Jamón iberico, manchego cheese and breadcrumbs, this seafood dish is addicting and so easy to make.
YIELDS
12
Ingredients
- 2 cups (470 ml) cava (Spanish sparkling wine)
- 24 small fresh razor clams
- 2 tablespoons (30 ml) butter, cold
- 1/3 cup (80 ml) olive oil, for frying
- 3 1/2 ounces (100 g) jamón Iberico, finely chopped
- 2 small shallots, finely chopped
- 1 lemon, zest only
- 1/2 cup (120 ml) chopped parsley
- 1/2 cup (120 ml) finely chopped chives
- 4 tablespoons (60 ml) grated Manchego cheese
- 1/4 cup (60 ml) panko breadcrumbs
- Black pepper, to season
- Lemon wedges, to serve
Directions
- Preheat oven to 450°F (230°C).
- Heat Cava in a large pan with a lid over high heat.
- Rinse the razor clams thoroughly under cold running water.
- Add clams to the Cava in the pan and cover. Cook, shaking the pan, for 90 seconds until the clams have just opened (discard any that stay shut).
- Remove the clams from the Cava and continue boiling for two to three minutes until reduced by three-quarters. Remove from the heat and swirl in the cold butter.
- Remove the meat from the shells and cut away the foot/digger (the round dark bit at the end) and remove the stomach and intestinal tract, leaving only the firm white meat. Slice the cleaned meat into thin slices.
- Clean and reserve the shells for presentation.
- Meanwhile, heat olive oil in a frying pan and fry the jamón until crispy. Remove with a slotted spoon and set aside, reserving the fat at room temperature.
- Mix the shallot with parsley, lemon zest, Manchego, and panko and season with pepper. Fold in the reserved fat.
- In a separate bowl, gently fold together the clam meat, crispy jamón, chives, and the cava-butter reduction.
- Spoon the clam meat-jamón mixture into the shells, then top with the panko-Manchego mixture and bake for one to two minutes until just golden.
- Serve warm, with lemon wedges. Enjoy!
