Sauces & sides
Charred Lemon Halves
The 2-minute upgrade for any seafood plate
- 5 min
- Easy
- As needed
Ingredients
- Lemons, halved
- A hot grill or skillet
Method
- Cut lemons in half across the equator.
- Press cut-side down on a hot grill or dry skillet.
- Leave 2–3 minutes until deeply caramelized.
- Serve one per plate.
- The juice comes out sweeter, smokier, and twice as good.
Tip. Do a whole tray whenever the grill is hot; they keep 3 days.
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.