You're a lucky one if you get your hands on some fresh razor clams, so make sure to treat yourself by adding them to your pastas, your salads, and everything you can think of. Add a little bacon to that, and you've just entered heaven. Use this razor clam recipe to garnish and top your dishes. You'll be feeling like you've got a bowl of lucky charms!
Serves as a topping for pastas and salads
Yields 4 portions
2 lb razor clams
1/2 lb Applewood smoked bacon, cut into lardons (matchsticks)
2 cloves garlic, minced
¼ cup dry vermouth
4 large sprigs thyme
1 large lemon, zest and juice
Ample cracked black pepper
In a large sauté pan, slowly render the bacon lardons over medium heat. About halfway through crisping the bacon, add the garlic, making sure it does not burn. Once the bacon is browned, carefully add the vermouth. Simmer the mixture, reducing the liquid by a half, and then remove from heat.
Carefully arrange the razor clams on top of the bacon, and place the zest and thyme among the shells. Place entire pan on a medium-high grill and cover the lid. In about 6-10 minutes, the clams should be open. Remove the pan from the heat, and set the clams apart from the bacon mixture. Remove the meats from the shells and chop into large chunks. Stir the clam meats back into the bacon, and season with black pepper and lemon juice.
Use the mixture to top pasta with fresh herbs, use as vinaigrette for a hearty green salad, or use as an hors d’oeuvre on top of a crostini.