Spanish cuisine · Fish & Seafood

Grilled Razor Clams

Razor clams seared in seconds on the sizzling griddle and drizzled with garlic oil and lemon.

Ingredients · for 4 servings

• 1 kg razor clams
• 4 garlic cloves
• 1/2 bunch flat-leaf parsley
• 6 tbsp good olive oil
• 2 lemons
• 1 tsp coarse sea salt
• Pepper

Instructions

1. Soak the razor clams in cold salted water for 30 min., then scrub under running water and discard any that don't close when tapped.
2. Slice the garlic paper-thin, finely chop the parsley, and mix both with 3 tbsp olive oil and the juice of half a lemon.
3. Heat a cast-iron griddle empty over high heat for 5 min. until water droplets evaporate instantly.
4. Lay the clams open-side up close together on the griddle, drizzle with the remaining olive oil and cook for 2–3 min. until the shells open wide and the meat just turns opaque.
5. Remove from the griddle immediately – after about 4 min. the meat turns rubbery and shrinks.
6. Arrange on a warmed platter, pour the garlic oil over, season with coarse sea salt and pepper and serve with lemon wedges.