After a couple days of wandering the city at a good clip (~25 miles in the last 2 days according to health app), Sarah and I decided that we had earned a well-deserved lazy day. However, this does not translate into letting ourselves lapse in the food department. Ever since our visit to the La Bocqueria and sampling the razor clams at the tapas venue, I’ve been obsessed with trying to reproduce the dish. We set out this morning and joined the hordes in the market one block away to gather ingredients.
Razor clams are interesting looking creatures. They derive their name from their shape which resembles a straight razor. There is apparently a Pacific version that exist, but I have never encountered them in any market in the US (if you have a market you’ve seen them in, please comment and let me know). Rest assured that you can substitute regular clams into this recipe without an issue.
Navalles amb all
- (Razor) clams 2 lb
- Garlic 5 cloves, chopped finely
- Olive oil 3 tbsp
- Hot paprika 2 tbsp
- Cayenne (optional) 1 tsp
- White wine 1/4-1/2 cup
- Parsley finely chopped for garnish
- Salt To taste
- Clean and rinse clams thoroughly.
- Heat olive oil in pan on medium heat.
- Add garlic, paprika, and cayenne. Stir until lightly caramelized.
- Add in clams and turn heat to high.
- Add wine and put lid on pan. Steam for 2-3 minutes (this is about right for razor clams, but your conventional clams may take a bit longer) or until clams open.
- Remove clams from pan and place on dish. Drizzle lightly with olive oil. Garnish with chopped parsley and enjoy!
I enjoy shellfish recipes because they have a lot of bang for your buck. They tend to require very simple and few ingredients and are very quick to cook. The end result is impressive and delicious. I also tend to use a bit more wine when I’m making dishes like this because the leftover broth is delicious for dipping, and I cross utilize it when I make a seafood risotto.