- 6 fresh Oregon razor clams
- 1 small shallot
- 8 or 9 sea beans
- 2 or 3 sprigs mint and cilantro
- + chili flakes
- 1 lemon, zested
- + sea salt
- + freshly ground black pepper
- + extra-virgin olive oil
- + fresh wasabi
Clean the razor clams. There’s no shortage of tutorials online, but the gist of it is this: give the razors a quick dunk in boiling water to open them up, then shock them in ice water. Pry them open and shuck the meat out of the shell. Snip off the dark tip of the siphon. Slip a pair of scissors or sharp paring knife in at the siphon opening and open up the clam lengthwise. Cut out the innards—mouth, digger, and gills. If you’re feeling ambitious, you can squeeze the stomach out of the digger, then slice open the digger and pull out the dark vein. The digger’s good eating, once cleaned. If you’re feeling more wasteful, discard it. Soak the empty shells in hot water for a minute, then remove and clean off any remaining clam bits. Reserve for plating.
Slice the cleaned meat across the grain (width-wise) as thin as possible. Keep cold while you prep the rest of the dish.
Slice the shallot into a very fine dice. Halve the sea beans (or slice larger ones into thirds). Pick the mint and cilantro and finely chop. Finely slice the cilantro stems as you would chives.
Mix the razor clams with the herbs, sea beans, lemon zest, and a pinch of chili flakes. Season with salt, pepper, and a squeeze of lemon. Once things taste bright and balanced, hit it with a big glug of the olive oil, toss, and divide the clam mixture across the cleaned shells. Finish with freshly grated wasabi.