Saut\u00e9ed Razor Clams with Hazelnut Lemon Sauce<\/p>\n
<\/p>\n
\u00bc C. flour<\/p>\n
Salt and freshly ground black pepper<\/p>\n
4 razor clams, shucked and cleaned (about 5 ounces)<\/p>\n
2 T. olive oil<\/p>\n
\u00bd C. pinot gris or other dry white wine<\/p>\n
\u00bd tsp. freshly squeezed lemon juice<\/p>\n
2 T. toasted, chopped hazelnuts<\/p>\n
1 T. minced shallot<\/p>\n
\u00bc C. unsalted butter, cut into pieces and chilled<\/p>\n
1 T. minced flat-leaf (Italian) parsley<\/p>\n
Flat-leaf (Italian) parsley sprigs, for garnish<\/p>\n
<\/p>\n
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 saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Saut\u00e9ed Razor Clams with Hazelnut Lemon Sauce \u00bc C. flour Salt and freshly ground black pepper 4 razor clams, shucked and cleaned (about 5 ounces) 2 T. olive oil \u00bd C. pinot gris or other dry white wine \u00bd tsp. freshly squeezed lemon juice 2 T. toasted, chopped hazelnuts 1 T. minced shallot \u00bc 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…<\/p>\n