Couteaux A Lail Et Au Persil Recipe

As I prepared to dive into the ocean’s culinary treasures, my kitchen was filled with the tantalizing aroma of garlic and fresh herbs, promising a delightful experience with every bite of these perfectly sautéed razor clams.

I love making uncomplicated dishes that showcase natural flavors, like Couteaux A Lail Et Au Persil. Fresh razor clams have such a delicate texture they are a perfect medium for pairing with aromatic garlic and bright parsley.

We drizzle this dish with olive oil, which mayonnaise enhances the “nutrient-dense carrot and knife” that Washington State Sea Grant describes clam eating.

Couteaux A Lail Et Au Persil Recipe Ingredients

• Razor Clams: Rich in protein, low in fat, perfect for seafood lovers.
• Olive Oil: Healthy fats, enhances flavor, heart-protective properties.
• Garlic: Antioxidant-rich, boosts immune health, adds pungent flavor.
• Fresh Parsley: Vitamin-packed, detoxifying properties, vibrant green spice.
• Lemon Wedges: Vitamin C, adds tangy brightness, enhances seafood flavor.

Couteaux A Lail Et Au Persil Recipe Ingredient Quantities

• 1 kg razor clams (couteaux)
• 3 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 1 bunch fresh parsley, finely chopped
• Salt, to taste
• Black pepper, to taste
• Lemon wedges, for serving

How to Make this Couteaux A Lail Et Au Persil Recipe

1. Start by very carefully rinsing the razor clams under cold running water to remove any sand and debris. You want to make sure there are no clams left in the shell when you rinse them off.

2. In a big frying pan or skillet, warm the olive oil over medium heat until it shimmers.

3. Into a pan, add the garlic that has been chopped finely and brown for 1-2 minutes. Then even just for a while, make it sauté to become fragrant but not browned.

4. In a single layer, add the razor clams to the pan. Cook for 3-4 minutes, shaking the pan gently from time to time, until the clams are open.

5. Take clams that have opened and remove them with care. Set them aside, and cover them with foil to keep them warm.

6. After removing all the clams, add the fresh parsley, salt, and black pepper to the pan. Stir well to combine with the garlic and oil.

7. Put the opened razor clams back into the pan, and toss them gently, so they get coated with the mix of parsley and garlic.

8. Cook for another 2-3 minutes so that the tastes blend together properly.

9. Move the razor clams to a serving dish. Pour any residual garlic and parsley oil over the top.

10. Present right away with lemon wedges beside them, which are meant to be squeezed over the clams. Enjoy!

Couteaux A Lail Et Au Persil Recipe Equipment Needed

1. Colander or fine-mesh sieve
2. Large frying pan or skillet
3. Knife
4. Cutting board
5. Measuring spoons
6. Tongs or slotted spoon
7. Aluminum foil
8. Serving dish or platter
9. Spoon (for stirring)

FAQ

• What are razor clams and where can I buy them?Razor clams, or “couteaux” in French, are a shellfish with long, thin shells. They can be found in good fish markets or in the seafood sections of nice grocery stores. They are frequently available both fresh and frozen.
• Can I use dried parsley instead of fresh?In a pinch, dried parsley can be used, but it is not as good as fresh parsley, which has the vibrant flavor that any given dish with parsley deserves. If you are substituting dried parsley for fresh parsley in a recipe, use about one-third the amount of dried parsley compared to fresh.
• Are there alternative herbs I can use?If you cannot find fresh parsley, cilantro or basil can be used for flavoring instead. They will give a different flavor profile, which can work in many dishes calling for fresh parsley.
• How do I clean razor clams before cooking?Remove any sand or debris from them by rinsing them under cold running water. It can also be helpful to first soak them in saltwater for about an hour and then rinse them.
• What’s the best cooking method for razor clams?Cooking razor clams, as recommended in this recipe, isn’t difficult and can be done in a flavorful way that doesn’t obscure the clams’ natural taste. This dish is served with a sauce that nearly approaches a classic tomato sauce, although it uses a combination of fresh and dried tomatoes, along with sweet red pepper, instead. The razor clams, meanwhile, are cooked quickly after being sliced open and then dish them up with grated Parmesan cheese and chopped fresh parsley.
• How do I know when razor clams are cooked?The shells will open, and the meat will become opaque. Do not overcook, because they can become tough.
• Can I make this dish in advance?This dish is best eaten when it is still fresh. It is, however, possible to prep the clams ahead of time and have them cleaned and ready to go. The actual cooking of the clams should happen right before you serve the dish.

Couteaux A Lail Et Au Persil Recipe Substitutions and Variations

Couteau clams (razor clams): You can substitute any other kinds of shellfish, such as mussels or littleneck clams.
Olive oil: Replace with vegetable oil or butter for a different flavor profile.
Cloves of garlic: Garlic powder can be used, but it should be adjusted to taste since it is more concentrated.
Fresh cilantro or basil: Substitute for fresh parsley to use a different herb in a dish.
Lime wedges: When you need something with a similar zest and acidity, use lime wedges.

Pro Tips

1. Soak the Clams: Before rinsing, soak the razor clams in cold water with a pinch of salt for about 20 minutes. This helps them expel any remaining sand and ensures a cleaner dish.