Navajas a la Plancha
These grilled razor clams are a simple yet elegant Spanish appetizer. Fresh razor clams are quickly cooked on a hot griddle with olive oil, garlic, and parsley. The natural brininess of the clams shines through.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 grazor clam, fresh, cleaned
- 2 tbspolive oil
- 2 clovegarlic, finely minced
- 2 tbspfresh parsley, finely chopped
- 0.5 pcslemon, cut into wedges
- 1 pinchsea salt
- 1 pinchblack pepper, freshly ground
Equipment
griddle · frying pan · serving platter
The method
Step by step
- 1
Ensure the razor clams are thoroughly cleaned by rinsing them under cold running water and gently tapping them to remove any sand. Discard any clams that are open and do not close when tapped.
About 5 min
Cook’s note: If possible, soak the clams in cold, lightly salted water for 30 minutes to an hour before cooking to encourage them to expel any remaining sand.
- 2
Heat a large griddle or heavy-bottomed frying pan over high heat until very hot.
About 2 min
Cook’s note: A very hot pan is crucial for searing the clams quickly and preventing them from becoming rubbery.
- 3
Add the olive oil to the hot pan, then immediately add the garlic and cook for about 30 seconds until fragrant.
About 1 min
Cook’s note: Do not let the garlic brown, as it will become bitter.
- 4
Place the razor clams in a single layer on the griddle and sear for 1-2 minutes per side, or until they open fully and the meat is opaque.
About 3 min
Cook’s note: Overcooking will make the clams tough; they cook very quickly.
- 5
Remove the cooked clams from the pan and arrange them on a serving platter.
About 1 min
- 6
Sprinkle the fresh parsley over the clams, then season with sea salt and black pepper to taste.
About 1 min
- 7
Serve immediately with lemon wedges for squeezing over the clams.
Keep it good
This dish is best enjoyed immediately after cooking and does not store well.
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