STIR-FRIED RAZOR CLAMS WITH THAI CHILIS
Makes about 4 appetizer servings
Adapted from Restaurant Lucius, Amsterdam
2 tablespoon olive oil
2 to 4 Thai chilis, both red and green, finely sliced
1/3 cup finely diced shallots
2 cloves garlic, minced
1 1/2 pounds razor clams on the half-shell, cleaned
2 tablespoons lemon juice
1. Film a 12-inch sauté pan or wok with the oil and add the chilies and shallots. Cook over low heat until softened, about 5 minutes.
2. Increase the heat to highest and add the garlic. Stir once and add the calms; stir fry for a few seconds and add the lemon juice.
3. Slightly decrease the heat and cook, tossing, until the clams are tender and cooked through, about 3 minutes longer.
4. Serve immediately with crusty bread.