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Razor clams with habanero hollandaise
3/4 cup (180 milliliters) unsalted butter, room temperature
4 eggs, yolks only
1 tablespoon (15 milliliters) fresh lemon juice
Pinch of salt
1/2 teaspoon lemon zest
2 habanero peppers, whole
680 grams razor clams
1/2 cup (60 milliliters) olive oil
1 garlic clove
1/4 cup (60 milliliters) dry white wine
Zest of 1 lemon
Preheat oven to 350F (180C).
Roast habanero peppers in oven for five to six minutes, or until soft and slightly dark.
Remove peppers from oven and cool.
Seed and finely chop habanero peppers.
Place egg yolks, lemon juice and zest in a food processor and blend until smooth.
Add butter and blend for one to two minutes.
Remove sauce from food processor and place in a mixing bowl.
Gently stir in salt and chopped habanero peppers.
Rinse clams under cold water.
Heat oil and garlic in a deep skillet over medium-high heat.
Once hot, add clams, wine and lemon zest.
Cover and steam for five to six minutes, or until clams are completely open.
Remove from heat and cool.
Remove top shell of razor clams.
Place bottom shell and clam on a baking sheet which you have covered with rock salt.
The salt helps the clams not to tip over.
Add one tablespoon (15 milliliters) of habanero hollandaise, spread evenly, over each clam.
Broil razor clams in oven until sauce is golden brown and bubbly, approximately four to five minutes.
Quick and easy
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