Razor clams in madras curry, garlic & white wine

How Maurice does it

1. 1

   Heat the olive oil in a large pan over medium heat. Add the sliced garlic and cook briefly, just until fragrant — do not let it brown.

2. 2

   Stir in the Madras curry paste and cook for a few seconds until aromatic.

3. 3

   Add the razor clams, then immediately pour in the white wine and lemon juice. Cover and cook for a maximum of 2 minutes, just until the clams open and are tender.

4. 4

   Remove the clams from the pan with tongs and set aside, leaving the sauce behind.

5. 5

   Add the cream and chopped coriander to the sauce. Warm gently for up to 8 minutes, without boiling, until slightly thickened. Season with salt and pepper to taste.

6. 6

   Pour the sauce over the reserved clams and serve immediately, with bread for dipping.