Cava steamed razor clams with iberico

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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

30 Mins

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!