Razor Clams with Chile-Lime Vinaigrette

Course Appetizer, Main Dish


  • 12 razor clams
  • 3 tbsp extra-virgin olive oil plus 1 tbsp more for drizzling
  • 1 zest of a lime
  • 2 tbsp fresh lime juice
  • 1 tbsp cilantro for garnish
  • 3 Thai chiles finely minced
  • 1 clove garlic
  • kosher salt to taste


  • In a large bowl of cold water, soak the razor clams for 10 minutes. Remove and place razor clams in metal colander. Bring a pot of water to a rolling boil. Dunk razor clams in boiling water for 10 seconds, or until the clams open and the meat easily falls out of the shell. Pre-heat a large cast-iron pan over very high heat for 10 minutes.
  • In a small bowl, combine 3 tbsp of olive oil, lime zest, lime juice, Thai chiles, and garlic. Season with salt.
  • Remove the clams from the water and clean them. Place the meat on a work surface and remove the siphon, gills, and digestive track (all the dark parts). Kitchen shears make the job quick and easy.
  • Sear the clams in the hot pan, with olive oil, gentling pressing with a spatula to brown, about 2 minutes. Do not flip the clams — this will ensure a good sear and prevent overcooking.
  • Transfer the clams to a serving platter and drizzle the chile-lime vinaigrette over the top. Scatter the cilantro leaves over the clams and serve.
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