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Razor Clams with Habanero Hollandaise

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  • Serves:

    4

Ingredients

Habanero Hollandaise

  • ¾ cup (180 ml) unsalted butter, room temperature
  • 4 eggs, yolks only
  • 1 tbsp (15 ml) fresh lemon juice
  • pinch of salt
  • ½ tsp lemon zest
  • 2 habanero peppers, whole

Razor Clams

  • 1 ½ lb (680 g) razor clams
  • ½ cup (60 ml) olive oil
  • 1 garlic clove
  • ¼ cup (60 ml) dry white wine
  • zest of 1 lemon
  • rock salt
  • habanero hollandaise

Directions

Habanero Hollandaise

  1. Preheat oven to 350F (180C).
  2. Roast habanero peppers in oven for 5-6 minutes, or until soft and slightly dark.
  3. Remove peppers from oven and cool.
  4. Seed and finely chop habanero peppers.
  5. Place egg yolks, lemon juice and zest in a food processor and blend until smooth.
  6. Add butter and blend for 1-2 minutes.
  7. Remove sauce from food processor and place in a mixing bowl.
  8. Gently stir in salt and chopped habanero peppers.

Razor Clams

  1. Rinse clams under cold water.
  2. Heat oil and garlic in a deep skillet over medium-high heat.
  3. Once hot, add clams, wine and lemon zest.
  4. Cover and steam for 5-6 minutes, or until clams are completely open.
  5. Remove from heat and cool.
  6. Remove top shell of razor clams.
  7. Place bottom shell and clam on a baking sheet which you have covered with rock salt.
  8. The salt helps the clams not to tip over.
  9. Add 1 tablespoon (15 ml) of habanero hollandaise, spread evenly, over each clam.
  10. Broil razor clams in oven until sauce is golden brown and bubbly, approximately 4-5 minutes.
  11. Serve immediately.
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