Grill & smoke
Charred Clams, Chimichurri
Green sauce + char = magic
- 20 min
- Easy
- Serves 3
Ingredients
- 10 razor clams
- Chimichurri: parsley, oregano, garlic, red wine vinegar, olive oil, chili
- Salt, lemon
Method
- Blitz or hand-chop the chimichurri; let it sit 15 minutes.
- Grill the clams over the hottest part, 60–90 seconds a side.
- Pull with real char marks.
- Spoon chimichurri over generously while hot.
- Lemon wedge, done.
Tip. Make double chimichurri — it is incredible on everything else you grill.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.