Sautéed Razor Clams with Hazelnut Lemon Sauce

 

¼ C. flour

Salt and freshly ground black pepper

4 razor clams, shucked and cleaned (about 5 ounces)

2 T. olive oil

½ C. pinot gris or other dry white wine

½ tsp. freshly squeezed lemon juice

2 T. toasted, chopped hazelnuts

1 T. minced shallot

¼ C. unsalted butter, cut into pieces and chilled

1 T. minced flat-leaf (Italian) parsley

Flat-leaf (Italian) parsley sprigs, for garnish

 

MIX THE FLOUR with a pinch each of salt and pepper on a plate. Dredge the clams in the flour, patting to remove excess. HEAT THE OIL in a medium skillet over medium-high heat. Add the clams and sauté until golden brown, about 30 seconds on each side; do not overcook. Transfer the clams to a plate and keep warm. ADD THE WINE and lemon juice to the skillet, stirring to dissolve flavorful bits. Boil to reduce slightly, about 1 minute. Add the hazelnuts and shallot and cook for 30 seconds longer. Whisk in the cold butter until it has melted and the sauce has a rich consistency. Stir in the parsley, adding salt and pepper to taste. ARRANGE THE CLAMS on a warm serving platter or individual plates, pour the sauce over them, and garnish with sprigs of parsley. Serve immediately.