Recipes

Razor Clams Fantasia

  • Serves

    serves 4-6

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

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

instruction 0

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 1⁄4 cup sliced green scallions. Serve with lemon halves.

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