Appetizer: Spain – Navajas a La Plancha (Grilled Razor Clams)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 min

Total 12 min

Ingredients

12–16 razor clams, scrubbed and rinsed, about 12–16 oz total (340–450 g total)
2 tbsp (30 ml) extra-virgin olive oil
Juice of 1 lemon, plus extra wedges to serve
2 tbsp (8 g) chopped flat-leaf parsley
Sea salt to taste
Freshly ground black pepper to taste

Instructions

1. Rinse and purge the razor clams, remove any sand and trim the mantle if needed; keep in cold water until ready.
2. Heat a griddle or heavy skillet until very hot and brush with olive oil.
3. Place razor clams shell-side down (or directly on the hot surface if already opened) and cook 1–2 minutes until just opaque and edges curl.
4. Remove to a platter, season with salt and pepper, drizzle with lemon juice and olive oil, and sprinkle with chopped parsley.
5. Serve immediately with lemon wedges.