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Grilled Razor Clams with Meyer Lemon-Chive Vinaigrette
Recipe courtesy Emeril Lagasse, 2005
- Total Time:
- 20 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 48 razor clams, soaked and scrubbed
- Extra-virgin olive oil, for tossing with clams, plus 1/2 cup for vinaigrette
- Juice of 3 Meyer lemons
- 1 bunch chives, chopped
- 1 clove garlic, finely chopped
- 1 tablespoon finely diced red bell pepper
- 1 tablespoon finely diced yellow bell pepper
- Kosher salt and freshly ground black pepper
Directions
Preheat a grill or grill pan to medium-high heat.
Place cleaned clams in a large bowl and drizzle with enough olive oil to coat generously. When grill is hot, arrange clams on grill and cook until shells open, about 5 minutes.
Meanwhile, whisk lemon juice, chives and garlic together in a medium bowl. Slowly whisk in remaining 1/2 cup olive oil until emulsified. Stir in peppers. Season vinaigrette, to taste, with salt and pepper.
When clams have opened, arrange in their shells on a serving platter. Discard any that have not opened. Drizzle with vinaigrette and serve immediately.