Pan-fried Razor Clams

6 fresh razor clams, shucked
2 T butter
1 T extra-virgin olive oil
Chopped parsley for garnish

Heat butter and oil in a small frying pan. When the oil is very hot drop in the clams. Cook for 30 seconds and then turn. Cook another 30 - 45 seconds. Remove from pan, sprinkle with parsley, salt and pepper and serve.

Makes 2 generous servings.

Notes:

The key with razor clams is to not overcook them. Better they be a bit undercooked than over cooked.