INGREDIENTS:
3 lb. razor clams
Kosher salt, to taste
1 cup plus 3 tbsp. olive oil
2 tbsp. fresh lemon juice, plus halves
½ tsp. Colatura
12 scallions, thinly sliced, ¼ cup sliced greens reserved
8 cloves garlic, grated
1 (6") piece ginger, peeled and grated
¾ cup dry white wine
DIRECTIONS:
1. Submerge clams in a large bowl of heavily salted cold water and let sit for 15 minutes to purge them of sand; drain and set aside. Stir 1 cup oil, the lemon juice, colatura, half each the scallions, garlic, and ginger, and salt in a bowl; set sauce aside.
2. Heat remaining oil in an 8-qt. saucepan over medium. Cook remaining scallions, garlic, and ginger until fragrant, 1–2 minutes.
3. Stir in clams and wine; cook, covered, until shells have opened, 4–5 minutes. Stir half the reserved sauce into clams.
4. Transfer clams to a platter; spoon remaining sauce over top and garnish with reserved ¼ cup sliced green scallions. Serve with lemon halves.
Source: Saveur
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