📝 About This Recipe
Transport yourself to the sun-drenched coast of Galicia with this quintessential Spanish 'tapa' that celebrates the pure essence of the sea. Razor clams, or 'navajas', are prized for their sweet, meaty texture and delicate oceanic flavor, which truly shine when seared quickly on a scorching hot griddle. Finished with a vibrant splash of garlic-parsley oil and a squeeze of fresh lemon, this dish is a masterclass in Mediterranean simplicity and elegance.
🥗 Ingredients
The Seafood
- 24 pieces Fresh Razor Clams (Navajas) (alive and tightly closed or reacting to touch)
- 2 tablespoons Sea Salt (for the purging soak)
- 2 liters Cold Water (for purging)
Salsa Verde and Aromatics
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality Spanish oil like Picual)
- 1/2 cup Fresh Flat-Leaf Parsley (finely minced)
- 3 pieces Garlic Cloves (very finely minced or grated)
- 2 tablespoons Dry White Wine (Albariño or Fino Sherry) (for deglazing the griddle)
- 1 piece Lemon (half for juice, half cut into wedges for serving)
- 1 pinch Maldon Sea Salt Flakes (for finishing)
- 1/4 teaspoon Red Chili Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Begin by purging the razor clams to remove any internal sand. Place the clams vertically in a tall, narrow container (like a pitcher) with the 'foot' facing down. Fill with cold water and 2 tablespoons of sea salt. Let them sit for 30-45 minutes in a cool spot.
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2
While the clams purge, prepare the salsa verde. In a small bowl, whisk together the extra virgin olive oil, minced garlic, finely chopped parsley, and a squeeze of lemon juice. Set aside to let the flavors infuse.
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3
Carefully lift the clams out of the salt water. Do not pour them into a colander, as the sand settled at the bottom will fall back onto them. Rinse each clam individually under cold running water.
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4
Pat the clams thoroughly dry with paper towels. Moisture is the enemy of a good sear; if they are wet, they will steam rather than grill.
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5
Heat a large cast-iron griddle (plancha) or a heavy-bottomed skillet over high heat until it is smoking slightly.
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6
Lightly brush the hot surface with a tiny amount of olive oil using a heat-proof brush or paper towel held with tongs.
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7
Place the razor clams onto the hot griddle in a single layer. You should hear an immediate, aggressive sizzle.
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8
Cook for about 1-2 minutes without moving them. As they heat up, the shells will begin to pop open.
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9
Once the shells have opened, flip the clams over so the meat side makes direct contact with the hot metal. If the shells don't open within 2 minutes, discard those specific clams.
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10
Drizzle the white wine or Sherry over the clams. The liquid will evaporate almost instantly, creating a flavorful steam that finishes the cooking.
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11
Immediately spoon the prepared garlic and parsley oil over the open clams while they are still on the heat. Let it sizzle for just 30 seconds.
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12
Using tongs, quickly transfer the clams to a warm serving platter. Scrape any remaining crispy garlic bits from the pan over the top.
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13
Finish with a generous sprinkle of Maldon sea salt flakes and a final squeeze of fresh lemon juice.
💡 Chef's Tips
Purging is non-negotiable; razor clams live in sand, and nothing ruins the experience like grit. Always use high heat; the goal is to sear the meat quickly (under 3 minutes total) to keep it tender and juicy. If you don't have a plancha, a large cast-iron skillet is the best substitute for even heat distribution. Don't overcook them; as soon as the meat turns opaque and firm, they are ready. Overcooked razor clams become rubbery. Ensure your parsley is bone-dry before chopping to prevent the salsa verde from becoming a paste.
🍽️ Serving Suggestions
Serve with a chilled glass of Albariño or a crisp Galician Ribeiro wine. Accompany with thick slices of crusty sourdough bread to soak up the garlic-infused juices. Offer as part of a traditional tapas spread alongside Pimientos de Padrón and Patatas Bravas. A side of garlic aioli can be provided for those who enjoy a creamier dip with their seafood. Pair with a light tomato and onion salad dressed in sherry vinegar to cut through the richness of the oil.