Ein Holztisch, auf dem ein Teller mit gegrillten Austern und ein Grillrost mit gegrillten Austern und Schwertmuscheln platziert sind. Rechts oben ist eine Austernverpackung von HOENST CATCH zu sehen und aus einer Austr wird gerade das Fleisch mit einer Gabel entnommen.

Grilled oysters and razor clams

25 minutes

Leicht

4 people

Fine seafood – effortlessly prepared for summer. Oysters and razor clams are true delicacies, even grilled, and surprisingly easy to prepare. The heat enhances the natural flavors, while a delicate garlic butter with herbs provides the perfect finishing touch. An ideal choice for a relaxed barbecue on warm days.

Ingredients

12 oysters, open in half shell
2 x 250 g razor clams, pre-cooked
100 g butter
2 cloves garlic, finely chopped
1 tbsp lemon juice
2 tbsp chopped parsley
1 tbsp chopped rosemary
1/2 tsp salt
Pepper from the mill

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Slowly melt 100 g of butter in a small saucepan or an ovenproof dish on the grill. Stir in the 2 finely chopped garlic cloves, 1 tbsp of lemon juice, 2 tbsp of chopped parsley, and 1 tbsp of chopped rosemary. Season with salt and pepper, then keep warm.
Place the oysters, domed shell down, directly on the hot grill. Heat over medium heat for 3–4 minutes, or until they start to gently simmer. Drizzle the grilled oysters with a little garlic herb butter and serve immediately.
Ideally, place the razor clams on a hot griddle or plancha. Brush them with a little garlic herb butter and grill for 2–3 minutes, until they fully open. Serve immediately.

Tip: Don't overcook the razor clams! They're ready as soon as they fully open; overcooking will make them tough. A chilled glass of HONEST CATCH Pinot Gris is the perfect complement to this dish.