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.
Servings 4
Calories 106kcal
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: 106kcal | Fat: 11g | Saturated Fat: 1g | Sodium: 2mg | Vitamin A: 15IU | Vitamin C: 4.3mg | Iron: 0.1mg