Recipe: Razor Clam Vinaigrette

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One of my favorite ways to use raw razor clams is to create a vinaigrette. Topping it on a steak is a creative execution of an all-in-one surf and turf.

Serves 8 as an hors d’oeuvre or crudo
Serves 4 as an entree garnish

Ingredients

8oz (1/2 c) cleaned and sliced raw razor clams
1 large shallot, minced
1 lemon, juiced and zested
1t sliced chives
1t chopped thyme
1t chopped parsley
1t chopped marjoram
Olive Oil
Salt
Pepper

Directions

Combine the clams, lemon juice, lemon zest, shallot and herbs in a bowl and mix well. Slowly drizzle olive oil into the mixture until the flavors are balanced and not too acidic. Season with salt and pepper and use as a garnish for vegetables, meats, or as-is served back in the razor clam shells.