Popular along the French coastline, razor clams can also be found in local fish markets, having been harvested in South Australia. They have long, narrow shells and a delicious meaty centre.
- 2 garlic cloves, diced
- 4 cm piece ginger, peeled, chopped
- 2 French shallots, diced
- 2 red birdseye chillies, sliced
- 2 tbsp olive oil
- 1 lemongrass stalk, sliced
- 250 ml (1 cup) young coconut juice
- 20 g tamarind pulp
- 1 tbsp fish sauce
- 250 g clams, purged
- 8 razor clams, purged
- 1 lime, rind finely grated and juiced
- 4 cherry tomatoes, halved
- handful of samphire
- 2 tbsp chopped dill
- 1 spring onion, sliced
- ½ tbsp fried garlic
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using a mortar and pestle, pound garlic, ginger, shallot and chilli until a paste forms.
Heat a wok over medium heat. Add olive oil, then lemongrass. Stir-fry for 2 minutes or until fragrant. Add garlic paste and cook for another 1 minute.
Add coconut juice and tamarind, and mash into broth until dissolved. Bring to the boil, then add fish sauce. Stir to combine. Add clams, then place razor clams on top. Cover with a lid and cook for 2 minutes or until clams open.
Add lime rind, lime juice and tomato and cook for 1 minute. Stir, then add samphire, dill and spring onion. Transfer to a bowl, garnish with fried garlic, and serve.