Recipe Razor clams with Seaweed and Black Garlic
Hi!
We started with some recipes for those occasions when guests arrive home without waiting for them.
Do not worry, we have the solution for these moments, and all of them with tins of conserves that sure we we all have in the pantry!
Easy? Lets enjoy!
Method
Peel the cloves of black garlic and put to one side.
Soak the seaweed in water for 5 minutes and drain. Then put in boiling water with salt for 3 minutes, drain and put to one side.
Wash the clams, removing the intestine and leaving you with only the meat. Cut some of them into small cubes.
Put one part rice vinegar to three parts olive oil in a bowl, with a pinch of salt and the chopped clams, and mix well.
FINISHING THE DISH:
Place the clams in a star shape in a shallow dish, without letting them touch so that they form a circle in the centre of the plate.
Place a clove of black garlic and a teaspoon of chopped clams alternately between each clam.
Place the seaweed in the gap left in the centre of the plate and dress with the vinaigrette and the chopped clams.
CHEF'S TIPS_Miguel Ángel Mateos:
- This dish is very rich in flavour and easy to make, as it is made using tinned clams.
- If you prefer, you can use fresh razor clams instead of tinned ones, lightly browning them in a pan so that they don’t lose their juiciness.
- It is always best to take away the black part of the razor clams, so as to avoid finding dirt on them when eating.