Razor Clams Fantasia

Razor Clams Fantasia
Razor Clams in White Wine Sauce
Colatura, an Italian fish sauce, brings an umami note to this simple appetizer of meaty razor clams.Michael Turek

Colatura, an Italian fish sauce, brings an umami note to this simple appetizer of meaty razor clams. Featured in: Hong Kong, Italian-Style

Razor Clams Fantasia
Meaty razor clams are topped with a wine, colatura, scallion, and garlic sauce.
Yield: serves 4-6

Ingredients

  • 3 lb. razor clams
  • Kosher salt, to taste
  • 1 cup plus 3 tbsp. olive oil
  • 2 tbsp. fresh lemon juice, plus halves
  • 12 tsp. Colatura
  • 12 scallions, thinly sliced, 1/4 cup sliced greens reserved
  • 8 cloves garlic, grated
  • 1 (6") piece ginger, peeled and grated
  • 34 cup dry white wine

Instructions

  1. Submerge clams in a large bowl of heavily salted cold water and let sit for 15 minutes to purge them of sand; drain and set aside. Stir 1 cup oil, the lemon juice, colatura, half each the scallions, garlic, and ginger, and salt in a bowl; set sauce aside. Heat remaining oil in an 8-qt. saucepan over medium. Cook remaining scallions, garlic, and ginger until fragrant, 1–2 minutes. Stir in clams and wine; cook, covered, until shells have opened, 4–5 minutes. Stir half the reserved sauce into clams. Transfer clams to a platter; spoon remaining sauce over top and garnish with reserved 14 cup sliced green scallions. Serve with lemon halves.