Razor clams in madras curry, garlic & white wine

What goes in

• 1 kg razor clams, cleaned and rinsed
• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 tbsp Madras curry paste
• 150 ml dry white wine
• 1/2 lemon, juiced
• 100 ml double cream
• 15 g fresh coriander, roughly chopped
• Salt and black pepper, to taste

How to do it

1. 01

   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. 02

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

3. 03

   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. 04

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

5. 05

   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. 06

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