Razor clams look beautiful on the plate, and cook up super quick. This dish consists of a simple saute of aromatics, a deglazing with white wine, and steaming the clams at the end.
Razor Clams with Roasted Peppers, Arugua, and White Wine
Ingredients
- Razor clams cleaned
- Roasted peppers chopped
- Tomatoes plum, quartered
- Garlic thinly sliced
- Shallots thinly sliced
- Arugula
- Whole butter
- White wine
- Salt and pepper
Instructions
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Saute the roasted peppers, tomatoes and shallots in butter over medium high heat in a low sided pot with a tight fitting lid. Add in garlic and arugula, and cook for a couple of minutes. Add in white wine and cook for another minute, making sure bottom is scraped. Add in the razor clams, cover, and cook just until the razor clams are steamed through and cooked. Add in a pat of butter and swirl to coat. Serve.