Navajas on the Plancha: Razor Clams with Garlic-Parsley Sauce and Lemon

Ingredients

• 800 g fresh common razor clams (navajas)
• 6 cloves fresh garlic
• 1 bunch fresh flat-leaf parsley
• 2 pieces unwaxed lemon
• 60 ml extra-virgin olive oil
• to taste fine sea salt
• to taste freshly ground black pepper

Method

1. Prepare the common razor clams: rinse the shells thoroughly under cold water, scrubbing to remove all sand. Drain them and place them in a bowl of cold salted water (30 g of salt per liter) for 20 minutes to draw out the remaining sand. Rinse again and drain.
2. Prepare the garlic-parsley sauce: peel the garlic cloves and remove the green germ in the center to prevent bitterness. Finely chop the garlic with a knife or mandoline. Wash the parsley, dry it thoroughly, pick the leaves, and finely chop them. Mix the garlic and parsley in a small bowl. Add 2 tablespoons of olive oil, a pinch of salt, and pepper. Set aside.
3. Cut the lemons in half. Squeeze one lemon half into a small bowl to collect the juice; cut the other halves into wedges for serving.
4. Heat a plancha or large cast-iron skillet over high heat for at least 5 minutes: it should be very hot (about 250 °C). Pour the remaining olive oil (about 30 ml) over the hot surface.
5. Arrange the razor clams in a single layer on the plancha. They should sizzle immediately. Cook for 1 minute without moving them: the shells will begin to open slightly. Turn each clam with tongs and continue cooking for 30 to 45 seconds, until the flesh contracts slightly and the shell edges are fully open. Do not overcook: the flesh should remain pearly and tender.
6. Immediately transfer the razor clams to a warm serving dish. Drizzle with the reserved lemon juice, then spoon the garlic-parsley sauce over the shells. Serve at once with the lemon wedges and a little fleur de sel, if desired.

Nutrition

Per serving

Energy

308.4 kcal

Protein

26.89 g

Carbohydrate

12.14 g

Fat

16.98 g

Fibre

2.25 g

Calcium

9.86 mg

Iron

0.23 mg

Magnesium

7.2 mg