Complimentary Recipe: Chargrilled Razor Clams with Lime Dressing

"Prized for their deliciously sweet, meaty flesh, razor clams have long, narrow shells that, when closed, resemble a closed straight razor. They take well to quick, simple cooking preparations, to keep them plump, tender and juicy." - Chef Luke Nguyen


12 large razor clams
1 tablespoon crushed roasted peanuts
1 bird’s eye chilli, sliced
steamed white rice, to serve
Spicy Lime Dressing
1 bird’s eye chilli, sliced
12 coriander leaves
1 teaspoon sea slat
½ teaspoon finely ground white pepper
1 tablespoon lime juice

Clean the clam by soaking them in salted water with some black pepper for 30 minutes. This will encourage the clams to spit out sand. Repeat this process.

To make the dressing, pound the chilli and coriander using a mortar and pestle. Transfer to a mixing bowl, add the remaining ingredients and mix together well.

Heat a chargrill pan to high. Chargrill the clams for about 3 minutes, or until they open. Continue to grill for a further 2 minutes.

Transfer the clams to a platter and drizzle with the dressing. Sprinkle with the crushed peanuts, garnish with the chilli and serve with steamed rice.

Recipe from Luke's Book and DVD series - Luke Nguyen's France: A Gastronomic Journey. Click here to purchase the book and DVD now.

Phuong Nguyen