Razor Clams with Chile-Lime Vinaigrette
- 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.
Tried this recipe?Let us know how it was!