Tinned Razor Clams in White Wine Garlic Butter Sauce

Tinned razor clams in white wine garlic butter sauce - Donostia Foods

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Our first in a series of customer serving suggestion favorites (thanks, Jim L.!) was also a tapa of great renown at Bar Biscay in Chicago (thanks chef Johnny!), that particular incarnation featuring radishes, if you'd like to mix it up a bit.

Get your hands covered in butter and wine and enjoy. 

Tinned Razor Clams in White Wine Garlic Butter

Total Time: 10 minutes.

Ingredients

  • 2 tins Donostia Foods Razor Clams in Brine
  • a couple slabs of butter, really good butter
  • 2 garlic cloves, minced
  • olive oil, a tiny pour
  • dry white wine in an amount of your choosing
  • freshly ground black pepper
  • chopped parsley, if you'd like
  • mandatory fresh crusty bread

Directions

1. Heat butter and olive oil in a pan of appropriate size, then add that minced garlic until the wonderful scent begins wafting through the kitchen. We'll say this is a minute or two.

2. Pour in the wine, then drink some, because drinking wine while cooking is one of life's great pleasures.

3. Bring it to a simmer and add the razor clams, until the clams are desirably warm. Maybe add a bit more butter here? You really can't go wrong with more butter, but the choice is yours.

4. Top with freshly ground black pepper with an option for a sprinkling of chopped parsley, and serve alongside a sizable loaf of freshly baked bread, very crusty, good for breaking off big chunks to then soak in the sauce so you get every last drop.

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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.