Razor Clams with Habanero Hollandaise

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield:  4 servings.

 

Habanero Hollandaise

Ingredients:

¾ cup (180ml) unsalted butter, room temperature

4 eggs, yolks only

1 tablespoon (15ml) fresh lemon juice

Pinch of salt

½ teaspoon lemon zest

2 habanero peppers, whole

 

Method:

Preheat oven to 350oF (180oC).

Roast habanero peppers in oven for 5-6 minutes, or until soft and slightly dark.

Remove peppers from oven and cool.

Seed and finely chop habanero peppers.

Place egg yolks, lemon juice and zest in a food processor and blend until smooth.

Add butter and blend for 1-2 minutes.

Remove sauce from food processor and place in a mixing bowl.

Gently stir in salt and chopped habanero peppers.

 

Razor Clams

Ingredients:

1 ½ pounds (680 grams) razor clams

½ cup (60ml) olive oil

1 garlic clove

¼ cup (60ml) dry white wine

Zest of 1 lemon

Rock salt

Habanero Hollandaise

 

Method:

Rinse clams under cold water.

Heat oil and garlic in a deep skillet over medium-high heat.

Once hot, add clams, wine and lemon zest.

Cover and steam for 5-6 minutes, or until clams are completely open.

Remove from heat and cool.

Remove top shell of razor clams.

Place bottom shell and clam on a baking sheet which you have covered with rock salt. The salt helps the clams not to tip over.

Add 1 tablespoon (15ml) of Habanero Hollandaise, spread evenly, over each clam.

Broil razor clams in oven until sauce is golden brown and bubbly, approximately 4-5 minutes.

Serve immediately.