Razor Clams, Fennel, and Pickled Chiles
List of ingredients
Serves 4
2 Tbsp. Extra Virgin Olive Oil
3 each Garlic Cloves, thinly sliced
1 each Shallot, thinly sliced
½ each Fennel, thinly sliced
24 each Razor Clams, live, rinsed
1 cup White Wine, dry
1 pinch Red Pepper Flakes
4 each Fennel Stems, fronds removed, thinly sliced
1 Tbsp. Lemon Juice, freshly squeezed
1 pinch Maldon Sea Salt
2 tsp. Extra Virgin Olive Oil
2 tsp. Calabrian Chile Paste
Sommelier’s tip
Chablis
This Chablis wine with notes of lemon peel, green apple, and citrus blossom combines richness with elegance. Its minerality and chiseled crispness make it the ideal partner for perfectly pan-fried razor clams with fennel, topped off with a touch of chili, shallot, and garlic.
Arvid Rosengren, Best Sommelier in the World 2016, savored this recipe, hailing a simple yet inimitable and delicious pairing with Chablis wine.
Method
In large saute pan over medium heat, add olive oil and saute garlic, shallot, and fennel for 30 seconds.
Add clams and red pepper flakes.
Pour in wine, cover and cook 2 minutes until the first wisps of steam escape. Immediately remove pan from heat and check to see if all clams are open and just firm.
Strain off and reserve liquid.
When clams are cool enough to handle, remove the straight, firm muscle surrounding belly. Thinly slice clam meat on a bias and reserve in a mixing bowl.
Separate, clean, and reserve shells.
In a bowl add razor clam meat, sliced fennel stems, lemon juice, salt, olive oil and 2 teaspoons reserved clam cooking liquid. Toss to combine.
Place a small portion of Calabrian chile paste on the end of 16 half shells. Add a spoonful of the razor clam mixture to each shell. Serve on ice.
The author of this recipe
Ryan Hardy is chef at the Charlie Bird restaurant in New York, a contemporary eatery with a strong Italian feel. Here, he shares one of the classics of the Charlie Bird menu.
