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Chef Jamie Bissonnette of Toro—Boston, MA
Chef Jamie Bissonnette
1704 Washington St
Boston, MA 02118
(617) 536-4300

Navajas a la Plancha
Chef Jamie Bissonnette of Toro—Boston, MA
Adapted by 
July 2009 
Yield4 Servings



Piquillo Pepper Vinaigrette:
4 ounces piquillo peppers, drained and brunoise
1 shallot, brunoise
1 garlic clove, grated
Juice of 1 lemon
1 cup extra virgin olive oil
2 teaspoons fish sauce
1 ounce chives, diced

Razor Clams:
20 razor clams 
Black pepper
¼ cup canola oil

To Assemble and Serve:
Zest of 1 lemon
Pinch fried garlic
Extra virgin olive oil  

For the Piquillo Pepper Vinaigrette:
Combine the peppers, shallot, garlic, lemon juice, olive oil, and fish sauce. Season with salt and add chives. 

For the Razor Clams:
Shuck the clams, leaving the foot attached to one side of the shell. Discard the other side of the shell. Remove the belly and discard. Season the clams with salt and pepper.  Drizzle with canola oil. Put the clams foot-side down on a hot plancha and drizzle with more oil. Press with a bacon press or pan and let sear for 35 to 45 seconds, or until the clams are golden brown. Transfer from the plancha to a sizzle plate. 

To Assemble and Serve:
Arrange six razor clams per serving. Garnish with piquillo pepper vinaigrette, fried garlic, chopped lemon zest and extra virgin olive oil.



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