1 can of clams
4 tablespoons basil pesto (or 10 fresh leaves, chopped)
1 cup mayonnaise
Salt, pepper, drops of chilli sauce
Open the can and lightly season the razor clams.
Mix mayonnaise, pesto and parsley.
Season with salt, pepper and chilli.
Serve with cocktail sticks and savoury crackers or toast.
Note: A pinch of sugar or a few drops of palm syrup may be added to tone down the strong flavour of the basil.