How to make razor shells with garlic butter

Ingredients for two portion meal, or for three starters:

• Razor clams, live. Dozen
• Garlic, one bulb. Three cloves for butter, and the rest for the wine boiling.
• Parsley, small bunch
• Thyme, small bunch
• Coriander, small bunch
• Bay leaves, 2-3 leaves
• Mint, 3-4 small sprouts
• Butter, 100 grams. You can use salted or unsalted butter, but the extra salt, added to the mixture will be different.
• Zest of ¼ lemon.
• Table salt for butter, to make it a bit over-salted for the taste.
• White wine. Half pint.
• Bread crumbs, 80 grams.

Bring to boil wine in a shallow pan with pressed garlic, bay leaves, thyme and parsley stems (parsley leaves will be used for the butter).

Place razor shells into a boiled wine and boils under the lid for 3 minutes.

Take out razors from the pan and chill down at room temperature. Discard unopened shells, if any.

Mix pressed garlic, chopped coriander, parsley and mint leaves, lemon zest and butter. Leave in a warm place to make butter soft.

Add salt and bread-crumbs to the butter and mix everything well.

Prepare razor shells. Remove meat from the shells and leave shells for future use. Chop off the food bag from the razor body. Remove razor clam gills. Chop the meat into a few pieces.

Place empty shells on the baking tray. Fill the shells with the chopped meat. It is much better to use one shell for the meat from the two razors.

Cover meat in the shells with the garlic butter. At this stage you can freeze these shells and use latter. Place tray with shells under the top grill and gill until the garlic butter with bread-crumbs will browned.

Remove razor shells from the grill and serve.