Razor Clams with Habanero Hollandaise
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.