Julie Cyr – Spanish Style Razor Clams Leave a reply
SThis Spanish-inspired quick-cooked razor clam preparation comes together in a flash. It’s an elegant, flavorful tapas course that’s great for company or weekend clam digs. Dried chilies and garlic lend the dish some plant-based antioxidants.
¼ cup extra virgin olive oil
4 gloves garlic, minced
4 dried chilies, crumbled
2lbs. razor clams, rinsed and sediment removed
¼ cup dry white wine
1 bunch flat-leaf parsley, coarsely chopped
Ground black pepper
Prep + Cook
- Prep the clams and parsley
- Scrub or rinse the clams and remove any broken shell or sand.
- Rinse the parsley and lay flat to dry, then coarsely chop; set aside for garnish.
- Slice lemon into wedges for garnish.
- Cook the garlic and chilies
- In a large pan over medium heat, warm ¼ cup olive oil until hot but not smoking. Add the chilies and garlic, and cook, stirring occasionally, about 5 minutes. Add the clams and white wine and bring to a boil. Add the lid; reduce to a simmer, and cook, gently turning clams halfway through, 3-5 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the clams to individual bowls or a large serving platter and top with chopped parsley. Garnish with extra chile flakes as you like. Serve the lemon wedges on the side.
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