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(Photo: Christopher Griffith) |
Grappling with live razor clams is not a job for the squeamish. Squirmy and feisty, they shoot out from both ends of their shell like something out of a bad horror movie, and if properly stored in the refrigerator under wet paper towels, they’ll keep at it for several days. “They have a tremendous amount of resilience,” says Esca chef Dave Pasternack, who serves them as a crudo dish. Sweeter and meatier than littlenecks and surprisingly tender, they’re worth the effort. As with all raw shellfish, buy only the freshest possible from a reliable source like Blue Moon Fish, which just returned to the Greenmarket after a winter hiatus.
Dave Pasternack’s
Razor-Clam Crudo
16 small or medium-size razor clams
1 tablespoon reserved juice from the clams
1 ounce chiffonade of fresh mint
2 scallions, sliced on diagonal
1 tablespoon mixed chilis, finely diced
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
1 teaspoon sea salt pinch of fresh ground pepper
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Illustrations by John Burgoyne.
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1) Rinse clams under cold water and shuck with clam or butter knife, removing belly and dark membrane. Slice clams on the bias into 1⁄4-inch pieces. Clean and save the shells.
(2) Place all ingredients in a nonreactive bowl and mix vigorously until well combined.
(3) Spoon mixture into the cleaned shells and serve immediately on crushed ice. Serves 4.