Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


Razor clams are not very popular in the UK, but in Spain they are a delicatessen. The best way to eat them is grilled. You need:
- a couple of razor clams per person
- 4 tablespoons olive oil
-2 cloves of garlic
- parsley
- half a lemon
- salt

Fill a bowl with cold water. Add a generous amount of salt (a couple of spoonfuls), put the clams into the bowl and let them rest for a couple of hours. That way you will ensure there is no sand inside the clams as the sand miraculously gets out win you add the salty water (without you having to clean the clams one by one)

Then blend the oil and garlic in a blender or just by mincing the garlic and adding it to the oil (I usually blend half a glass of oil with garlic in the weekends and keep it in a glass jar. It lasts for a week and you can use it for grilling and also for roasting vegetables)

Heat a grilling pan, add the oil and garlic, immediately afterwards add the clams and wait for a minute (a minute and a half at the most) Put the clams on the serving plate and sprinkle them with parsley and lemon juice. I think they do not need salt, but if you disagree, then add some.

The shape of these clams is interesting for kids, because they look like knives. In fact in Spain they are called 'navajas', i.e. pen-knives.