Grilled Razor Clams with Lemon-chive Vinaigrette
Preheat a grill or grill pan to medium-high heat.
Place cleaned clams in a large bowl and drizzle with enough olive oil to coat generously. When grill is hot, arrange clams on grill and cook until shells open, about 5 minutes.
Meanwhile, whisk lemon juice, chives and garlic together in a medium bowl. Slowly whisk in remaining 1⁄2 cup olive oil until emulsified. Stir in peppers. Season vinaigrette, to taste, with
salt and pepper.
When clams have opened, arrange in their shells on a serving platter. Discard any that have not opened. Drizzle with vinaigrette and serve immediately with crusty bread.
48 razor clams, soaked and scrubbed well
Extra-virgin olive oil, for tossing with clams, plus 1⁄2 cup for vinaigrette
Juice of 3 lemons
1 bunch chives, Finely chopped
1 clove garlic, Finely chopped
1 Tbsp. Finely diced red bell pepper
1 Tbsp. Finely diced yellow bell pepper
Generous pinch red pepper flakes
Kosher salt and freshly ground black pepper