Entertain Like a Chef: Spanish Edition
Grilled Razor Clams with Chilli and Mint
There’s no better way to prepare these long, narrow razor clams from the Atlantic—sometimes called Jacknife clams because of their resemblance to a switchblade—than to give them a few minutes on the grill. The little bit of smoke they pick up before cracking open to reveal the plump, tender clam within offsets their natural saltiness. A good fishmonger should have access to them and you can usually find them in Chinatowns across the country. In a pinch you could use another type of clam (cherry stone or little neck would be good) as long as they’re big enough not to fall through the grill.
Ingredients
16 Razor clams (between 2 and 3 pounds)
Handful of mint leaves, chopped
2 cloves garlic, minced
1 jalapeno, cayenne or serano pepper, thinly sliced into rounds
1 lemon
¼ cup olive oil
Salt and Pepper
Method
1. Heat a charcoal grill (gas will work in a pinch) to medium (350F to 400F).
2. While your coals are heating up, wash the clams well under cold running water to remove any sand.
3. Combine the mint, garlic and chilli in a bowl with the juice from the lemon and slowly drizzle in the olive oil, while mixing everything together.
4. Season with salt and pepper.
5. Lay the razor clams in a single file across the grates of the grill. They’ll start to pop open in a couple of minutes, and as they do, remove each one from the grill and place on a plate. Don’t overcook them or they turn tough. If one or two refuse to crack throw them away. When all of the clams are done drizzle the mint, chilli dressing over top and dig in.
