Razor Clams A La Plancha Recipe
Make Razor Clams A La Plancha Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Razor clams & finishing
Garlic-chili finishing oil
Method
Razor clams & finishing
- 1
Prepare clams
If your razor clams are whole and in shell, rinse them under cold running water to remove sand. If not pre-cleaned by your fishmonger, open one shell, remove the clam meat, and rinse thoroughly to remove grit. Pat the clams dry on paper towels. Trim any dark or tough parts from the foot and cut the siphon slightly if very long so they lay flat on the griddle.
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Cook clams a la plancha
Brush the hot surface with the remaining 1 tbsp olive oil. Arrange the razor clams flat-side down (or in shells if kept in half shells) in a single layer, leaving small gaps between them. Cook without moving for 45–60 seconds until the edges begin to curl and light golden char marks form. Flip each clam and cook an additional 20–30 seconds — razor clams cook very quickly and become firm and slightly opaque. Avoid overcooking to prevent toughness.
- 5
Finish with butter and lemon
Reduce heat to medium-high. Add 2 tbsp unsalted butter to the plancha and let it foam. Tilt the pan slightly and spoon the butter over the clams once or twice to baste. Squeeze the whole lemon over the clams (reserve a few wedges for serving). Remove clams to a warmed platter as they finish cooking, spooning any browned butter from the griddle over them, and scatter the chopped parsley on top.
Garlic-chili finishing oil
- 6
Make the flavored oil
While the clams rest (or make ahead), warm a small saucepan over low heat. Add 4 tbsp neutral oil, the 3 minced garlic cloves, 1/2 tsp red pepper flakes, 1/4 tsp smoked paprika (if using), and 1/4 tsp fine sea salt. Gently warm — do not fry or brown the garlic — for 2–3 minutes until fragrant. Remove from heat and let the oil steep for 3–5 minutes so flavors meld. Taste and adjust salt or chili level.
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