Appetizer: Spain – Navajas En Salsa Verde (Razor Clams in Green Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

12–16 razor clams, cleaned, about 1.3–1.8 lb total (600–800 g total)
4 tbsp (60 ml) extra-virgin olive oil
2 cloves garlic, finely chopped
1 cup (30 g) tightly packed flat-leaf parsley leaves, finely chopped
1 / 4 cup (60 ml) dry white wine
1 / 4 cup (60 ml) light fish or vegetable stock (optional)
Salt, freshly ground pepper, and lemon to taste
Crusty bread to serve

Instructions

1. Prepare and rinse razor clams, keeping them cold until use.
2. Heat olive oil in a shallow pan, gently sauté garlic until fragrant but not brown.
3. Add chopped parsley and briefly wilt, then deglaze with white wine and add stock if using; simmer 1–2 minutes.
4. Add razor clams, warm through for 1–2 minutes until just cooked; season with salt, pepper and a squeeze of lemon.
5. Serve spooned over toasted crusty bread, ensuring plenty of the green sauce.