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    Butter and parsley are always classic, but I prefer something brighter and less rich like a bold chile-lime vinaigrette.

    Razor Clams with Chile & Lime

    If there’s one dish that embodies the sea, it’s clams. They are briny, versatile, and cooking them couldn’t be easier. Just steam them in a skillet with a little wine, toss them on a hot grill, or sear the meat directly as in the case with these razor clams.


    While you can opt for littlenecks, I suggest you go for razor. Razor clams have a delightful sweetness, unlike other clams. Butter and parsley are always classic, but I prefer something brighter and less rich like a bold chile-lime vinaigrette.

    The trick to tender clams is to get a grill or pan blazing hot so they cook quickly. Once they are just cooked, take them off the heat and serve immediately.

    Razor Clams with Chile & Lime

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    Razor Clams with Chile & Lime

    Razor Clams with Chile-Lime Vinaigrette

    Razor clams have a delightful sweetness, unlike other clams. Butter and parsley is always a classic, but I prefer something brighter and less rich like a bold chile-lime vinaigrette.
    Course Appetizer
    Servings 4
    Calories 106 kcal

    Ingredients
     
     

    • 1 dozen razor clams
    • 3 Tbsp extra-virgin olive oil (plus 1 Tbsp more for drizzling)
    • 1 tsp chile oil
    • 1 zest of a lime
    • 2 Tbsp fresh lime juice
    • 2 Tbsp fresh cilantro (roughly chopped, plus more leaves for garnish)
    • 1 Thai chile (finely minced)
    • 1 clove garlic
    • kosher salt
    • freshly ground black pepper

    Instructions
     

    • In a large bowl of cold water, soak the razor clams for 10 minutes. Pre-heat a large cast-iron pan over very high heat for 10 minutes.
    • In a small bowl, combine 3 Tbsp of olive oil, chile oil, lime zest, lime juice, cilantro, Thai chile, and garlic. Season with salt and pepper.
    • Remove the clams from the water and shuck them by dislodging the meat from both sides of the shell. Place the meat on a work surface and remove the siphon, gills, and digestive track (all the dark parts). Kitchen sears make the job quick and easy. Drizzle with the remaining 1 Tbsp of olive oil and season with kosher salt and pepper.
    • Sear the clams in the hot plan, 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 and a pinch of salt over the clams and serve.

    Notes

    I highly suggest investing in a Microplane. Grated garlic is far more pungent than sliced or chopped garlic. Use this to your advantage. A single clove can add bite, and in this case, contrasts the tart yet spicy vinaigrette and the sweetness of the clams.

    Nutrition

    Calories: 106kcalFat: 11gSaturated Fat: 1gSodium: 2mgVitamin A: 15IUVitamin C: 4.3mgIron: 0.1mg
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