Baked Razor Clams with Garlic and Chili

Turn on the oven to top and bottom heat and set to 220 °C.

Slice the garlic and chilies and separate the thyme into individual sprigs.

Wash the razor clams under cold running water and check that none of them are open; set aside any open ones and do not use them further. Dry them and arrange them on a baking sheet with parchment paper. Drizzle with olive oil, sprinkle with garlic and chilies.