Appetizer
Navajas a la Plancha: Spanish Grilled Razor Clams with Garlic and Lemon
Original name: Navajas a la Plancha (Grilled Razor Clams with Garlic and Lemon)
About this dish
Navajas, or razor clams, are a prized treasure of the Spanish coast. In my family, we never bother with complicated sauces—these clams are so sweet and briny that all they need is a screaming-hot plancha, a splash of olive oil, garlic, and lemon.
It's a simple, honest dish that tastes of the sea, and once you try it, you'll understand why we Spaniards guard these secrets fiercely.
Ingredients
UK and US measurements are both included for every recipe.
fresh razor clams
protein1 kg
Imperial measurement: 2.2 lbs
extra-virgin olive oil
fat3 tablespoons
garlic
vegetable3 cloves
lemon wedges
fruit1 lemon
flat-leaf parsley
herb1 small bunch
flaky sea salt
seasoningto taste
Method
Clean the razor clams
10 minutesScrub the razor clams under cold running water to remove any sand. If the clams are very sandy, let them soak in salted water for 20 minutes to purge. Drain and dry them well.
Preheat the plancha
2 minutesPlace a heavy griddle pan or cast-iron skillet over high heat. Let it get smoking hot—this is key for the clams to open juicy, not tough.
Grill the clams
3 minutesAdd the oil to the hot pan. Arrange the clams in the pan leaving space between them. Cook without moving for about 2 minutes, or until they start to open. Add the garlic slices and cook another 1 minute, basting the garlic mix over the clams. Do not overcook—remove as they open.
Finish and serve
2 minutesTransfer the clams to a serving platter, pour over the garlic and pan juices, season with a squirt of lemon juice and flaky salt. Finish with chopped parsley if you like. Serve immediately with lemon wedges and crusty bread.
Equipment
- Large griddle pan or cast-iron skillet
- Tongs
- Serving platter
Nutrition facts
Tips
- If you can find cultured or farmed razor clams, they are often already clean. Wild ones may need a bit more purging—don't skip the soak if you see sand.
- Don't be shy with the heat—claums should sizzle and smoke lightly when they hit the pan, which hardens the juices and prevents them from becoming rubbery., Serve as soon as they open, any this that are still tightly shut after cooking should be discarded—they are not safe to eat.
Serving suggestions
- Serve these navajas as a tapas course with nothing more than crusty bread and a cool glass of white Albariño (ideally from Galicia). It also makes a simple main course for two if you double the portion.
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Recipe by
Lucia Serrano
Specialises in Spanish cuisineLucia makes paella on a wood fire and refuses to add chorizo. She has ended friendships over this.
Describe yourself in three words: Traditional, proud, argumentative.