Lingueirão Grelhado

Name: Lingueirão Grelhado
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 l Water, cold; 3 tbsp Sea Salt, coarse; 2 kg Razor Clams, fresh, lingueirão, purged and rinsed; 3 tbsp Olive Oil, extra-virgin; 4 cloves of Garlic, thinly sliced; 1 lemon of Lemon Juice; 1 Lemon, cut into wedges for serving; 15g Coriander, fresh, finely chopped; 1 tsp Sea Salt; 1/2 tsp Pepper (Black), freshly ground

Lingueirão Grelhado is a simple, coastal-style dish of smoky grilled razor clams brightened with citrus and fresh herbs. Quick to prepare, the clams are lightly seasoned, seared over high heat until they open, then finished with garlic, lemon and coriander for a refreshing finish. Serve hot with lemon wedges for an elegant appetizer or light main.

Lingueirão Grelhado is a simple, coastal-style dish of smoky grilled razor clams brightened with citrus and fresh herbs. Quick to ... Show more

Traditional Portuguese Recipe

Health Grade

S+ · Outstanding

Rating

4.1

Time

45 min

Price

3,38 €

Calories

193 kcal

low calorie

healthy

nutritious

easy

Method

Make the brine

In a large bowl, stir the cold water with the coarse sea salt until the salt is mostly dissolved. You’re aiming for water that tastes like the sea, which helps the clams release any grit.

Purge the clams

Add the fresh razor clams to the salted water, making sure they are fully submerged. Leave them to sit for 30 minutes so they can spit out any sand.

Rinse the clams

Lift the clams out of the bowl with your hands or a slotted spoon instead of pouring them out, so the grit stays behind. Rinse them well under cold running water, scrubbing the shells lightly if needed, and discard any that are cracked or do not respond when tapped.

Prep the aromatics

Thinly slice the garlic, finely chop the fresh coriander, juice 1 lemon, and cut the second lemon into wedges for serving. Keep everything close by, because the clams cook very quickly once they hit the grill.

Heat the grill

Heat a grill or ridged grill pan over medium-high heat to about 230° C. Let it preheat for 10 minutes so the clams open quickly and pick up a little char instead of steaming.

Mix the dressing

In a small bowl, combine the extra-virgin olive oil, the sliced garlic, the lemon juice, the sea salt, and the freshly ground black pepper. Stir in most of the chopped coriander, saving a small pinch for the final sprinkle.

Grill the clams

Place the clams on the hot grill in a single layer. Grill for 2 minutes, just until the shells open and the flesh turns opaque; if needed, give them another 1 minute and remove them as they open. Transfer them straight to a serving platter so they stay juicy.

Dress and serve

Spoon the garlic-lemon dressing over the hot clams so the residual heat softens the garlic slightly. Scatter over the reserved coriander and serve right away with the lemon wedges on the side for squeezing.