Photo: Grilled Razor Clams with Meyer Lemon-Chive Vinaigrette Recipe
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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By julie_poncelet_...
New York, NY
on June 12, 2010
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Although not specified, I believe that this recipe calls for ATLANTIC razor clams also known as Atlantic Jackknife clams - these are long and very slender clams; the meat is very tender. As the previous reviewer is from the west coast, I would assume that he/she is making reference to PACIFIC razor clams - which are much, much larger than the Atlantic variety.
This recipe - specifically the cooking method of grilling - works very well with the Atlantic variety of razor clams, but would not work for the pacific variety.
By m.h.wentworth_1...
on March 02, 2010
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Who ever wrote this recipe does not have a clue about Razor Clams. I live on the Oregon Coast and dig them regularly. Before cooking the clam their shells must be removed and the clam's lungs stomach and digestive system also removed. This recipe may work fine for other types of clams however it will not work for Razor clams.... Normally, they are prepared by frying. I would love to find a way of grilling them, so was hopeful about this recipe. My experience in trying to frying them created only very tough very rubbery clams..
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