Grilled Razor Clams with Meyer Lemon-Chive Vinaigrette

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 48 razor clams, soaked and scrubbed
  • Extra-virgin olive oil, for tossing with clams, plus 1/2 cup for vinaigrette
  • Juice of 3 Meyer lemons
  • 1 bunch chives, chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely diced red bell pepper
  • 1 tablespoon finely diced yellow bell pepper
  • Kosher salt and freshly ground black pepper
Directions

Preheat a grill or grill pan to medium-high heat.

Place cleaned clams in a large bowl and drizzle with enough olive oil to coat generously. When grill is hot, arrange clams on grill and cook until shells open, about 5 minutes.

Meanwhile, whisk lemon juice, chives and garlic together in a medium bowl. Slowly whisk in remaining 1/2 cup olive oil until emulsified. Stir in peppers. Season vinaigrette, to taste, with salt and pepper.

When clams have opened, arrange in their shells on a serving platter. Discard any that have not opened. Drizzle with vinaigrette and serve immediately.


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