Mures Blue Eye Trevalla a la Creme - Recipe by Chef Nathan Chilcott
The Mure family pioneered the Blue Eye Trevalla fishery in Tasmania, and this is a recipe is base...
Razor clams were so hard to find until De Costi, my favourite fish supplier, imported them all the way from Scotland. They are the same shape as a flute or bamboo cane and the flavour is very distinctive. They are quite expensive but are a treat that we deserve sometimes. I would love to have them for lunch every day if I were a millionaire. They're best cooked very simply with garlic, chilli, olive oil and of course a splash of lemon—absolutely delicious.
Prep time: 5 minutes
Cooking time: 1 minute
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 long red chilli, finely chopped
750g (1lb 12½oz) razor clams (about
1 tablespoon chopped flatleaf parsley
juice of 1 lemon
lemon wedges to serve
Heat a medium pan on high. Add olive oil, garlic, chilli, and razor clams and cook for about 1 minute, until clams are opened and opaque.
Stir in parsley and lemon juice. Serve immediately with lemon wedges.