Grilled Razor Clams with Meyer Lemon-Chive Vinaigrette (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
1. Preheat a grill or grill pan to medium-high heat.
2. 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.
3. 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.
4. When clams have opened, arrange in their shells on a serving platter. Discard any that have not opened. Drizzle with vinaigrette and serve immediately.
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