Razor Clams Recipe

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1. 1

   Prepare the Razor Clams

   Rinse the razor clams under cold running water to remove any sand. Soak them in a bowl of salted water for about 30 minutes to further clean them. After soaking, drain and set aside.

2. 2

   Cook the Fioretto

   In a large pot, bring salted water to a boil. Blanch the Fioretto for about 2-3 minutes until tender yet still crisp. Drain and immediately transfer to ice water to stop the cooking process. Once cooled, drain again and set aside.

3. 3

   Sauté the Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Then add the chopped green olives and fresh thyme, cooking for another 2 minutes.

4. 4

   Cook the Razor Clams

   Increase the heat to medium-high and add the cleaned razor clams to the skillet. Stir well to combine with the garlic, olives, and thyme. Cook for about 3-5 minutes until the clams open. Discard any clams that do not open.

5. 5

   Add the Fioretto

   Once the razor clams are cooked, gently fold in the blanched Fioretto into the skillet and squeeze the juice of one lemon over the mixture. Season with salt and black pepper to taste. Cook for an additional 2 minutes to heat through.

6. 6

   Serve

   Remove from heat and serve immediately, garnished with additional fresh thyme if desired.