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Navajas a la Plancha
Grilled Razor Clams
A classic Galician delicacy, these razor clams are quickly seared on a very hot griddle (plancha) with garlic and parsley, resulting in a tender, flavorful seafood dish. The key is high heat and minimal cooking time to preserve their delicate texture.
๐ง ์ฌ๋ฃ
- 12 Razor clams(Ensure they are fresh and alive. If using frozen, thaw completely.)
- 1 tbsp Coarse sea salt(For soaking the clams)
- 4 cups Water(For soaking the clams)
- 2-3 tbsp Extra virgin olive oil(For drizzling and cooking)
- 2-3 cloves Garlic(Thinly sliced or minced)
- 2 tbsp Fresh parsley(Finely chopped)
- 1 Lemon(Cut into wedges for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the razor clams: Rinse the razor clams under cold running water. Place them in a large bowl and cover with 4 cups of cold water mixed with 1 tablespoon of coarse sea salt. Let them soak for at least 30 minutes. This helps them expel any sand or grit. After soaking, drain and rinse them again thoroughly.
โฑ๏ธ 30 minutes (soaking) - 2
Prepare aromatics: While the clams are soaking, thinly slice or finely mince the garlic cloves and finely chop the fresh parsley. Prepare lemon wedges for serving.
โฑ๏ธ 5 minutes - 3
Preheat the cooking surface: Heat a cast-iron skillet, griddle (plancha), or heavy-bottomed frying pan over high heat. You want it to be smoking hot. This is crucial for searing the clams quickly.
โฑ๏ธ 5-7 minutes - 4
Sear the clams: Add 1-2 tablespoons of olive oil to the scorching hot pan. Immediately add the prepared razor clams in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). You should hear a strong sizzle. Cook for about 1-2 minutes per side, or until the shells just begin to open.
โฑ๏ธ 2-3 minutes - 5
Add aromatics and finish: Once the shells have opened, add the sliced/minced garlic and chopped parsley to the pan. Drizzle with another tablespoon of olive oil. Toss briefly for about 30 seconds until the garlic is fragrant and the parsley is wilted. Be careful not to burn the garlic.
โฑ๏ธ 30-60 seconds - 6
Serve immediately: Remove the razor clams from the pan and arrange them on a serving platter. Squeeze fresh lemon juice over the top and serve immediately with the lemon wedges on the side.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure your cooking surface (plancha or skillet) is extremely hot before adding the clams. This is key to achieving a good sear and preventing them from becoming rubbery.
- โDo not overcook. Razor clams cook very quickly. They are done as soon as their shells open.
- โFreshness is paramount for razor clams. If they don't open after cooking, discard them.
- โThese are best enjoyed immediately after cooking.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of red pepper flakes along with the garlic for a spicy kick.
- Deglaze the pan with a splash of dry white wine just before adding the garlic and parsley for added depth of flavor.
- Garnish with a sprinkle of smoked paprika for color and a subtle smoky note.