RAZOR CLAMS WITH ’NDUJA BUTTER

RAZOR CLAMS WITH ’NDUJA BUTTER

SMOKY RAZOR CLAMS WITH SPICY ’NDUJA BUTTER, HONEY, TARRAGON AND FRESH CITRUS.

  • PREP TIME: 30 MINUTES
  • COOK TIME: 5-7 MINUTES
  • TOTAL TIME: 35-37 MINUTES

INGREDIENTS

RAZOR CLAMS

  • 20-24 razor clams
  • Kosher salt
  • Freshly cracked black pepper
  • 1 lime or lemon, for serving

’NDUJA BUTTER

  • 1 lb (454 g) unsalted butter, softened
  • 120 g ’nduja
  • 3 tbsp honey
  • 4 garlic cloves
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tbsp smoked paprika
  • 2 tbsp Mexican tarragon leaves, or regular tarragon
  • 1 tsp kosher salt, or to taste
  • ½ tsp freshly cracked black pepper

METHOD

1. CLEAN THE RAZOR CLAMS

  • Razor clams can hold a lot of sand, so rinse them thoroughly in plenty of cold water. Drain and repeat several times until the water runs completely clear.
  • Keep them refrigerated while you prepare the butter.

2. MAKE THE ’NDUJA BUTTER

  • Add the softened butter, ’nduja, honey, garlic, lemon zest, lemon juice, smoked paprika, tarragon, salt and pepper to a food processor.
  • Blend until smooth and completely combined.
  • Transfer the butter to a piping bag and refrigerate for about 15-20 minutes, just until it firms up slightly. You want it cool enough to hold its shape but still soft enough to pipe easily.

3. PREPARE THE CLAMS

  • Preheat a charcoal grill to medium-high heat, around 400°F / 205°C. You can also make these in the oven at the same temperature.
  • Arrange the opened razor clams, shell-side down, on a wire rack set over a sheet pan.
  • Season the clam meat lightly with salt and freshly cracked black pepper, then pipe a generous line of ’nduja butter over each clam.

4. COOK

  • Place the tray on the grill, close the lid and cook for approximately 5-7 minutes, until the butter is melted and bubbling and the razor clams are just cooked through.
  • Avoid overcooking them so the meat stays tender.

5. SERVE

  • Arrange the razor clams flat on a large serving platter.
  • Spoon some of the melted ’nduja butter from the tray back over the clams.
  • Finish with a squeeze of fresh lime or lemon juice and serve immediately with extra citrus on the side.

TIP: The charcoal isn’t essential, but it gives the clams and melted butter a subtle smoky flavor. A hot oven works perfectly too.

By Laurent Dagenais

BACK TO RECIPES