Razor Clams with Chiles and Garlic (Navajas al Ajillo) | Saveur
Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinotxo, a tapas counter in La Boqueria, Barcelona's covered market.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 5 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 3–4 dried chiles de arbol, crumbled
- 1 1⁄2 lb. razor clams, rinsed thoroughly
- 1⁄4 cup white wine
- 1 1⁄2 cups loosely packed flat-leaf parsley leaves, minced
- Kosher salt, to taste
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