This recipe asks for a fresh, bright green herb dressing but you can also try topping the clams with chilli, fennel, thyme and coarse breadcrumbs. Another favourite is an ALMOND, GARLIC, BUTTER and BREADCRUMBS topping…
                30 razor clams
                2 cloves of garlic crushed
                pinch of fleur de sel
               10 sprigs of parsley
               10 leaves of basil
               2 pinches of Piment d’Espelette
               extra virgin olive oil
Place the clams in a bowl of salted water and leave an hour to get rid of the sand. Then rinse abundantly under running water.
In a pestle and mortar pound the garlic with a little salt, add the parsley and basil and pound until you have a paste while adding some olive oil.
Heat the plancha (or heavy frying pan) and brush with olive oil – place the clams upside down, press down and grill for 3 minutes.  Arrange on a serving plate, drizzle each clam with the herb mixture, then sprinkle with Espelette.
Alternatively, place the clams under a preheated hot grill and cook for 1-2 minutes. Then briefly grill to reheat with the filling.