Razor Clams W/fioretto, Olives + Thyme Recipe

Cooking Instructions

1. 1

   Prepare the Razor Clams

   Start by cleaning the razor clams under cold running water. Use a brush to scrub the shells to remove any dirt or sand. Then, soak them in a bowl of salted water for about 30 minutes to help expel any sand trapped inside.

2. 2

   Cook the Fioretto

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fioretto and sauté for about 5-7 minutes, until tender but still crisp. Season with salt and pepper. Remove from the skillet and set aside.

3. 3

   Sauté the Garlic and Olives

   In the same skillet, add another tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn it. Add the sliced black olives and cook for an additional 2 minutes.

4. 4

   Cook the Razor Clams

   Add the soaked and drained razor clams to the skillet. Pour in the lemon juice, add the fresh thyme, and stir gently to combine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.

5. 5

   Combine Ingredients

   Once the razor clams are cooked, gently fold in the sautéed fioretto. Drizzle with the remaining tablespoon of olive oil and adjust seasoning with salt and pepper to taste.

6. 6

   Serve

   Transfer the clams and fioretto to a serving platter. Optionally, garnish with additional thyme or a squeeze of lemon. Serve immediately.