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Razor clams with habanero hollandaise
Ingredients
Habanero hollandaise:
- 3/4 cup (180 milliliters) unsalted butter, room temperature
- 4 eggs, yolks only
- 1 tablespoon (15 milliliters) fresh lemon juice
- Pinch of salt
- 1/2 teaspoon lemon zest
- 2 habanero peppers, whole
Razor clams:
- 680 grams razor clams
- 1/2 cup (60 milliliters) olive oil
- 1 garlic clove
- 1/4 cup (60 milliliters) dry white wine
- Zest of 1 lemon
- Rock salt
- Habanero hollandaise
Directions
Habanero hollandaise:
- Preheat oven to 350F (180C).
- Roast habanero peppers in oven for five to six 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 one to two minutes.
- Remove sauce from food processor and place in a mixing bowl.
- Gently stir in salt and chopped habanero peppers.
Razor clams:
- 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 five to six 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 one tablespoon (15 milliliters) of habanero hollandaise, spread evenly, over each clam.
- Broil razor clams in oven until sauce is golden brown and bubbly, approximately four to five minutes.
- Serve immediately.
