Technique: Razor Clams a la Plancha
Chef Jamie Bissonnette of Toro—Boston, MA
July 2009

Razor clams are not the most common form of seafood found on menus across the country, but their briny taste and yielding texture make them a choice subject for a small plate or appetizer. At Boston’s tapas restaurant Toro Chef Jamie Bissonnette uses the classic minimalist Iberian technique that is required to cook them just right. The clams are simply seared with “very little oil on a wicked hot Jade plancha” and pressed down with a bacon press.

Too often razor clams are served with an aioli, but “the clams are so sweet on their own,” says Bisonnette, that “the worst thing is when someone puts a rich sauce on it and they’re gone.” His are garnished with a simple and tangy piquillo pepper vinaigrette, fried garlic, chopped lemon zest and extra virgin olive oil. The result is a balanced dish with depth of flavor, textural contrast, and just the right amount of acidity. The clams are simple and straightforward, and the quick preparation lets the freshness of the seafood shine— just the type of dish that has earned Bissonnette the reputation as a “chef’s chef”.

Step 1: Peel off the belly of the clam, leaving the foot.
Step 2: Season with salt and pepper.
Step 3: Drizzle with canola oil.
Step 4: Put the clams on a hot plancha.
Step 5: Press and sear for 35 to 45 seconds.
Step 6: Transfer to a sizzle plate.

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