Razor Clams with Fennel and Pickled Chiles
User Reviews
4.9
Razor Clams with Fennel and Pickled Chiles
Description
Razor Clams with Fennel and Pickled Chiles blends fresh razor clams sautéed with aromatics like garlic, shallot, and chopped fennel bulb in extra virgin olive oil. The clams are quickly steamed in dry white wine with chile flakes just until open and tender, preserving their natural sweetness and texture. The cooking liquid is reserved and combined with thinly sliced clams, fennel stems, lemon juice, and olive oil. Each cleaned clam shell is lightly smeared with Calabrian chile paste, then topped with this clam salad mixture. The dish is served chilled on ice, offering a refreshing seafood starter with gentle spice and bright acidity from lemon and chile.
The combination of fresh seafood, crisp fennel, and bold Calabrian chile paste creates a balance of sweet, tangy, and spicy notes. Preparing the clams just to doneness avoids toughness, and presenting them in their shells enhances the dining experience, emphasizing the clam's oceanic character.
Ingredients
- 24 razor clams live
- 2 tablespoons olive oil extra virgin
- 3 cloves garlic
- 1 shallot small
- 1/2 fennel chopped, head
- 8 ounces white wine dry
- 1 pinch chile flakes
- 16 razor clam shells
- 2 teaspoons razor clam steaming fluid
- 4 fennel stems leaves removed, sliced thinly
- 1 tablespoon lemon juice fresh squeezed
- 2 teaspoons olive oil extra virgin
- pinch maldon salt
- 2 teaspoons calabrian chile paste
Instructions
- Rinse the razor clams to remove all residual sand.
- In a large sauté pan over medium heat, add the EVOO, garlic, fennel, shallot and cook for 30 seconds.
- Add the razor clams and chiles, followed by the white wine and cover with a lid.
- Cook for 2 minutes or until the first wisps of steam escape – immediately remove from heat and check that all the razor clams are open and just firm.
- Strain the liquid and reserve.
- When the clams are cool enough to handle, remove the straight firm muscle from the surrounding belly.
- Slice thinly on a bias and reserve in a small mixing bowl.
Plating
- Clean the razor clam shells by separating the halves, rinsing them and reserve them on a towel.
- In a small bowl, mix the sliced razor clam with the fennel tops, lemon, razor clam steaming liquid, maldon salt and EVOO.
- Place a small portion of the calabrian chile paste on the end of each razor clam shell.
- Add a spoonful of the razor clam mixture to each shell and serve on ice.
Notes
User Reviews
Overall Rating
4.9
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