Ingredients
- 48 razor clams, soaked and scrubbed
- Extra-virgin olive oil, for tossing with clams, plus 1/2 cup for vinaigrette
- Juice of 3 Meyer lemons
- 1 bunch chives, chopped
- 1 clove garlic, finely chopped
- 1 tablespoon finely diced red bell pepper
- 1 tablespoon finely diced yellow bell pepper
- Kosher salt and freshly ground black pepper
Description
Food Network Invites You To Try This Grilled Razor Clams With Meyer Lemon-Chive Vinaigrette Recipe From Emeril Lagasse.
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