📝 About This Recipe
Transport yourself to the sun-drenched coast of Spain with this classic 'a la plancha' preparation, where the high heat of a flat-top grill coaxes out the natural sweetness of the razor clams. This dish celebrates simplicity, relying on the contrast between the charred, smoky shells and the tender, oceanic meat inside. Finished with a vibrant splash of citrus and a fragrant garlic-herb oil, it is an elegant yet rustic appetizer that captures the true essence of Mediterranean seaside dining.
🥗 Ingredients
The Shellfish
- 2 pounds Razor Clams (fresh, live, and thoroughly purged)
- 2 tablespoons Sea Salt (for the purging water)
The Aromatic Oil
- 1/4 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 4 cloves Garlic (very thinly sliced or minced)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
Finishing Touches
- 1 Lemon (half for juice, half cut into wedges for serving)
- 2 tablespoons Dry Sherry (Fino or Manzanilla) (to deglaze the pan)
- 1 pinch Maldon Sea Salt (for finishing)
- 1 tablespoon Unsalted Butter (cold, for a silky finish)
👨🍳 Instructions
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1
Begin by purging the razor clams to remove any internal sand. Place them upright in a tall narrow container filled with cold water and 2 tablespoons of sea salt; let them sit for 30-45 minutes.
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2
Lift the clams out of the water carefully (don't pour them out, or the sand at the bottom will fall back on them) and rinse under cold running water. Pat them very dry with paper towels.
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3
Prepare the aromatic oil by combining the olive oil and sliced garlic in a small saucepan over low heat. Cook until the garlic is fragrant and just begins to turn golden, about 3 minutes.
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4
Remove the oil from the heat and stir in the red chili flakes and half of the chopped parsley. Set aside.
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5
Heat a large cast-iron griddle, plancha, or heavy-bottomed skillet over medium-high heat until it is wisps of smoke begin to rise.
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6
Lightly brush the hot surface with a teaspoon of plain olive oil. Lay the razor clams onto the hot surface in a single layer, meat-side down if they are already slightly open.
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7
Press down slightly with a spatula to ensure good contact. Sear for 2 minutes without moving them until the shells begin to pop open and the meat takes on a golden-brown char.
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8
Flip the clams over carefully using tongs. They should now be open, exposing the tender meat.
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9
Pour the dry sherry directly onto the hot surface around the clams. The steam will help cook the meat through while adding a nutty depth of flavor.
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10
Drizzle the prepared garlic and chili oil over the open clams, ensuring the aromatics fall into the shells.
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11
Add the cold knob of butter to the pan, letting it melt and mingle with the juices for 30 seconds to create a light emulsion.
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12
Squeeze the juice of half a lemon over the entire pan and immediately remove from heat to prevent the clams from becoming rubbery.
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13
Transfer the clams to a warm platter, pouring all the flavorful pan juices over them.
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14
Garnish with the remaining fresh parsley and a generous sprinkle of flaky Maldon sea salt.
💡 Chef's Tips
Always buy razor clams that are tightly closed or retract when touched; this ensures they are alive and fresh. Purging is the most critical step—razor clams live in sand, and nothing ruins the experience like a gritty bite. Use a very high heat for the 'plancha' effect; you want a quick sear to caramelize the sugars without overcooking the delicate interior. If a clam does not open after 3-4 minutes of high heat, discard it immediately as it was likely dead before cooking. Don't over-clean the shells; the slight char on the outside adds a wonderful smoky aroma to the dish.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or a crusty baguette to soak up the garlic-butter juices. Pair with a chilled glass of Albariño or a dry Manzanilla Sherry to complement the brine and acidity. A simple side of blistered Padron peppers makes for a complete Spanish tapas experience. Offer extra lemon wedges on the side for those who prefer a brighter, more acidic finish. Serve immediately while piping hot; razor clams lose their tender texture as they cool.