Julie Cyr – Spanish Style Razor Clams

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.

4 servings

Ingredients

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

Kosher salt

Ground black pepper

Lemon wedges

Prep + Cook

1.  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.
2.  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.

Serve

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.

Julie Cyr
Outdoor Line Contributor