Razor Clams, Baked with Goat Cheese

Photo by Roni M.
Adapted from eatwineblog.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatwineblog.com

Ingredients

  • 2

    pounds razor clams (about 24-30 depending on the size)

  • 2

    tablespoons butter (go for the good artisan quality if possible), melted

  • Juice of one fresh lemon

  • 1/4

    cup dry white wine

  • 1/2

    cup grated semi-mature goat cheese, or use a mix of Havarti and Parmesan for a milder Chilean-style taste

  • 2

    tablespoons minced chives (garnish)

  • Sea salt and fresh black pepper to taste

Directions

◾Preheat the oven to 350F. ◾To prepare the clams (if your monger won’t do this), scrub to remove any sand. To shuck, hold between a thick kitchen towel while working a small knife between the two shells at the point of the hinge. Twist and pry open. Remove the clam to the bowl. If using actual machas, gently squeeze top to remove the black sack (digestive tract which is full of sand). Then, give the pointed part shaped like a tongue a gentle whack with the side of your knife. This helps tenderize the clam so it melts in your mouth. If the machas are small, it may not be necessary but definitely do this for larger ones. Rinse well and reserve the meat. ◾Rinse half of the shells and dry with paper towels. On an oven tray lined with aluminum foil, arrange the shells next to each other. Place one clam in each shell. ◾Combine the melted butter, lemon juice, and white wine. I usually just heat this quickly in the microwave. Drizzle over the clams and season with a touch of salt and pepper (don’t go crazy with the salt since the cheese has salt in it). Distribute the grated cheese evenly among the clams. At this point, if you’re prepping for a party or dinner, you can wrap the tray in aluminum foil and hold in your fridge for a few hours so all you need to do is pop it in the oven. ◾Bake for 4-5 minutes until the cheese has melted and the clams have turned from a grayish opaque hue to rosy pink. Do not overcook or they will become rubbery. As a general tip, when you put them in the oven, have a heated serving dish ready to go since you want to eat these hot. You can tent them with heavy-duty aluminum foil, once out of the oven, to retain some heat. ◾As soon as you remove them from the oven, garnish with the chives and make sure you have a glass of Sauvignon Blanc in your hand. Enjoy!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: